Shiga toxin-producing E. coli (STEC) is commonly linked with which type of food?

Shiga toxin-producing E. coli (STEC) is commonly associated with raw ground beef due to the way beef is processed and handled. When cattle are slaughtered, harmful bacteria can be present in their intestines. If proper food safety measures are not taken during processing, these bacteria can contaminate the meat. Ground beef poses a higher risk because the grinding process can spread contamination throughout the entire batch of meat. This increases the likelihood of consuming harmful bacteria when the beef is not cooked to the proper temperature, making it a significant food safety concern.

While other foods like raw chicken, leafy greens, and unpasteurized milk can also harbor pathogens, they are not as strongly associated with STEC as raw ground beef. Understanding the risks associated with different food types is crucial for implementing effective food safety practices and preventing foodborne illnesses.