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
解析
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.
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