Why should liquid eggs be pasteurized?

Liquid eggs should be pasteurized primarily to kill harmful bacteria. Pasteurization is a heat treatment process that effectively reduces or eliminates pathogenic microorganisms, such as Salmonella, that can be present in raw eggs. This is especially important for liquid eggs, which are often used in commercial food production and can be a source of foodborne illness if consumed raw or undercooked. By pasteurizing liquid eggs, the safety of the product is greatly improved, making it safer for consumption in various dishes, especially those that are not fully cooked.

While pasteurization may also have some secondary effects on other factors such as flavor and shelf life, its primary purpose is to ensure food safety by reducing the risk of illness from bacteria. Other factors, such as enhancing color or improving flavor, are generally not the main objectives of the pasteurization process.