Foodborne IllnessQuestion 15 of 320
Shiga toxin-producing E. coli (STEC), such as E. coli O157:H7, is most strongly associated with which food?
a.Boiled white rice
b.Pasteurized milk
c.Canned tomatoes
d.Undercooked ground beef
Explanation
STEC is strongly linked to undercooked ground beef and to contaminated produce, and even a small dose can cause severe illness such as hemolytic uremic syndrome. Cooking ground beef to 155°F controls it. Canned tomatoes, boiled rice, and pasteurized milk are not typical STEC vehicles.
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