Final answer:
Grade C eggs have a higher risk of salmonella contamination and are not used in food premises. Grade A and Grade AA are the best quality eggs with lower risk, while Grade B is often used in processed foods. Proper cooking and hygiene practices can minimize the risk of salmonellosis.
Step-by-step explanation:
The grade of egg that has a higher risk of salmonella and cannot be used in food premises is Grade C. This is the lowest quality grade and is suitable only for non-food uses such as in industrial products or as pet food. Grade A and Grade AA eggs are the highest quality eggs for consumption, which have a much lower risk of containing salmonella, especially when they are properly stored, handled, and cooked. Grade B eggs are of lesser quality than Grade A or AA and often used for processed foods.
Salmonella bacteria can survive freezing but are destroyed by high temperatures, which is why cooking eggs thoroughly is vital to minimize the risk of salmonellosis. Handwashing and avoiding cross-contamination are also important precautionary measures in the prevention of foodborne illnesses caused by salmonella and other contaminants.