Which organism is associated with ground beef, unpasteurized juices, and produce?

• A. Shigella spp
• B. Campylobacter Jejuni
• C. Shiga toxin-producing Escherichia coli
• D. Listeria monocytogenes

Answer: (C)

Shiga toxin–producing Escherichia coli is the organism most associated with ground beef, unpasteurized juices, and produce. This pathogen often enters beef through contamination at the cattle source, and grinding the meat spreads any surface contamination throughout the product, making ground beef a common vehicle. Unpasteurized juices and produce can also carry STEC if they become contaminated with fecal matter from animals or through handling and water sources. The Shiga toxin it produces can cause severe abdominal cramps, diarrhea, and, in some cases, serious complications like hemolytic-uremic syndrome, highlighting why outbreaks linked to these foods are particularly concerning. While the other organisms can cause illness from various foods, their strongest associations lie with different exposure patterns—Shigella more with person-to-person spread and contaminated foods like salads, Campylobacter with poultry and unpasteurized dairy, and Listeria with ready-to-eat meats and soft cheeses.