Which poultry product is pasteurized?

• A. Egg product
• B. Chicken product
• C. Turkey product
• D. Duck product

Answer: (A)

Pasteurization is a heat treatment designed to reduce pathogenic bacteria in foods while preserving quality. Egg products are pasteurized because eggs can carry Salmonella either on the shell or inside the liquid product; pasteurization makes liquid and powdered egg products safe to handle and use in recipes without cooking them first. This is especially important since liquid and powdered eggs are used in raw-doughs, sauces, and baked goods where relying on cooking alone might not ensure even pathogen kill. In contrast, poultry meat like chicken, turkey, or duck is generally prepared by cooking to a safe internal temperature rather than undergoing pasteurization in standard processing. Therefore, the egg product stands out as the poultry product commonly subjected to pasteurization to ensure safety.