Are there any people who are at increased risk from foodborne illness?
Yes. Certain people are more likely to become ill or may be affected more severely than normal, healthy individuals and are at increased risk of developing complications from foodborne illness. Infants and children under age 10 contract salmonellosis more often than other age groups. Serve the very young, pregnant women, the elderly, the ill or the immuno-compromised only dishes made from fully-cooked shell eggs or pasteurized shell eggs or egg products. Commercially-prepared mayonnaise, eggnog, frozen entrees, ice cream, egg substitutes, meringue powder, powdered sauce bases, and liquid, frozen and dried egg-white, egg-yolk or whole-egg products are all pasteurized and are suitable for special-risk audiences. When you prepare and store pasteurized egg products, carefully follow package directions to avoid bacterial infection through cross-contamination and spoilage.
