Which food item requires specific handling modifications for certain populations?

Raw eggs require specific handling modifications for certain populations due to the risk of Salmonella contamination. This risk is particularly concerning for vulnerable groups such as young children, the elderly, pregnant women, and individuals with weakened immune systems. These populations are more susceptible to foodborne illnesses, which can lead to severe health complications.

To mitigate this risk, guidelines suggest using pasteurized eggs in recipes where eggs are not fully cooked, such as in homemade mayonnaise, dressings, or lightly cooked egg dishes. Proper handling and cooking techniques, such as cooking eggs until both the whites and yolks are firm, further reduce the risk of foodborne illness.

In contrast, cooked chicken, canned vegetables, and frozen fruits do not carry the same level of risk and can generally be handled and prepared without the need for specific modifications aimed at ensuring safety for those at higher risk.