The Gainesville Times reports that as long as cross-contamination does not occur (from hands, utensils or other foods), pasteurized foods should be safe for even those in high risk groups. To pasteurize recipes containing eggs, 160 degrees must be reached or 140 degrees reached and held for 3 minutes.
Here’s how you do it: Combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid).
Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble.
Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, use it. If the mixture looks like it might start to curdle, remove it from heat and stir rapidly, return to low heart and continue cooking.

Continue Reading Pasteurization helps to keep food safe by killing bacteria

Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 912-919(8)
Fan, Xuetong et al
Improvements in methods for disinfecting fresh-cut cantaloupe could reduce spoilage losses and reduce the risk of food-borne illness from human pathogen contamination. The objective of this study was to investigate the feasibility of using hot-water treatment in combination