Shiga toxin-producing E. coli (STEC), such as E. coli O157:H7, is most strongly associated with which food?
a.Boiled jasmine rice
b.Pasteurized cow milk
c.Canned diced tomatoes
d.Undercooked ground beef
Explanation
STEC, including E. coli O157:H7, is most strongly linked to undercooked ground beef, because grinding spreads surface bacteria through the whole patty and a very small dose can cause hemolytic uremic syndrome. Cooking ground beef to 155°F for 17 seconds controls it. Pasteurization destroys STEC in milk, commercial canning heat-treats tomatoes, and boiled rice is a Bacillus cereus concern rather than a STEC vehicle.
Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A prep cook slices deli meat and then handles lettuce for salads without washing hands. Nontyphoidal Salmonella is most commonly associated with which foods?
- Salmonella Typhi (which causes typhoid fever) differs from nontyphoidal Salmonella mainly because it:
- Shigella is most often transmitted in food establishments through:
- Which populations are considered highly susceptible (high-risk) to foodborne illness and should be given extra protection?
- A customer becomes flushed, dizzy, and develops a rash within minutes of eating tuna that was stored improperly. This is most likely which type of toxin illness?
- Ciguatera poisoning is caused by a toxin found in certain large predatory reef fish. Which fish is a common source?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review