Which type of eggs should be served to patients in a nursing home to reduce pathogen risk?

• A. Freshly cracked sunny-side up
• B. Over easy
• C. Pasteurized scrambled eggs
• D. Pool cracked scrambled eggs

Answer: (C)

Minimizing pathogen risk for nursing home residents hinges on using eggs that have been processed to destroy harmful bacteria and are cooked to a safe temperature. Pasteurized eggs undergo a heat treatment that kills Salmonella and other pathogens, lowering the chance of illness. When served as scrambled eggs, they should be cooked until the dish reaches a safe internal temperature (about 160°F/71°C) to ensure any remaining bacteria are eliminated. This makes pasteurized scrambled eggs the safest option for elderly patients who are more vulnerable to severe foodborne illness. The other options involve undercooked centers or pooling eggs, which increases the risk of contamination and uneven cooking.