What is the requirement for liquid eggs to ensure safety for consumption?

Liquid eggs must be pasteurized to ensure safety for consumption. Pasteurization is a heat treatment process that effectively kills harmful bacteria and pathogens that may be present in raw eggs, such as Salmonella. This process not only makes the product safer to eat, particularly for those who may be more vulnerable to foodborne illnesses, such as young children, the elderly, and immunocompromised individuals, but it also extends the shelf life of the product.

While the other options present different storage or processing methods, they do not specifically address the critical safety measure of pasteurization. Unpasteurized eggs carry a higher risk of harboring harmful bacteria, and simply chilling or freezing does not eliminate this risk. Thus, ensuring that liquid eggs are pasteurized is fundamental for safe consumption, aligning with food safety standards and practices.