Which grade of egg has a higher risk of salmonella?

Grade C eggs have a higher risk of salmonella due to their quality and handling standards. This grade indicates that the eggs may have defects such as a thin shell, which can be more susceptible to contamination. Additionally, Grade C eggs are typically used for processing rather than for direct consumption, and they may not undergo the same level of inspection or handling procedures as higher-grade eggs. This can lead to a higher likelihood of being exposed to bacterial contamination, including salmonella, during storage and transportation. In contrast, Grade A and Grade B eggs are held to stricter quality and safety standards, which helps reduce the contamination risk.