What temperature must pooled unpasteurized eggs be cooked to for safety?

To ensure the safety of pooled unpasteurized eggs, they must be cooked to a temperature of 155°F for at least 15 seconds. This temperature is crucial as it is high enough to effectively eliminate harmful bacteria, such as Salmonella, that could be present in unpasteurized eggs. Cooking eggs to this temperature allows proteins to denature and coagulate, providing not only safety from foodborne illnesses but also achieving proper texture and consistency for various dishes.

While temperatures higher than 155°F can also ensure safety, such as 160°F or 165°F, the specified time and temperature of 155°F for 15 seconds strikes the necessary balance between safety, texture, and cooking efficiency. It prevents overcooking while ensuring that any pathogens are sufficiently killed.

In comparison, lower temperatures such as 145°F are insufficient for the necessary kill step, which can lead to foodborne illness if consumed. Thus, the correct cooking temperature and time are essential to maintain both food safety and quality when handling pooled unpasteurized eggs.