Which foods are commonly linked to Shiga toxin-producing Escherichia coli?

• A. Ground beef, unpasteurized juices, produce
• B. Dairy products
• C. Shellfish
• D. Rice

Answer: (A)

Shiga toxin-producing E. coli outbreaks are most often linked to foods that can be contaminated with fecal matter and eaten without a kill step. Ground beef is a classic risk because contamination can be spread during grinding, and if the meat is undercooked, the bacteria survive throughout the product. Unpasteurized juices are dangerous because pasteurization would normally kill pathogens, but consuming them raw lets STEC stay active. Produce can carry the bacteria from contaminated water or handling and is frequently eaten raw, so outbreaks occur when contaminated produce is consumed without cooking. Together, these foods represent the typical vehicles for STEC outbreaks.

Dairy products, shellfish, and rice are associated with other pathogens or circumstances. Dairy can carry Listeria or other bugs, shellfish can harbor various contaminants from water, and rice is commonly linked to Bacillus cereus rather than STEC.