How should unpasteurized eggs be properly heated for safety?

Heating unpasteurized eggs to a temperature of 155 degrees Fahrenheit for at least 15 seconds is the correct method for ensuring food safety. This temperature is sufficient to effectively kill harmful bacteria such as Salmonella, which can be present in raw eggs. The combination of both temperature and time is critical because certain pathogens require a specific combination to be rendered safe for consumption.

At 155 degrees F, the eggs achieve a safe internal temperature that significantly reduces the risk of foodborne illness. The requirement of maintaining this temperature for at least 15 seconds ensures that the eggs are heated consistently throughout, allowing sufficient time for the heat to penetrate and kill pathogens.

In contrast, options citing lower temperatures or shorter times may not provide adequate safety margin for all potential pathogens found in unpasteurized eggs. For example, temperatures below 155 degrees F may not effectively kill bacteria that can thrive in eggs, leading to potential health risks.