Which pathogen is linked with both contaminated ground beef and produce?

The choice of Shiga toxin-producing E. coli (STEC) as the correct answer is based on its known associations with both contaminated ground beef and produce. This pathogen is particularly notorious for causing serious foodborne illness outbreaks. Ground beef can easily become contaminated during processing if the carcasses or equipment come into contact with fecal matter containing the bacteria. On the other hand, produce can also become contaminated through improper handling or if it comes into contact with contaminated water or soil.

Unlike other pathogens listed, Shiga toxin-producing E. coli is uniquely linked to both these food categories. For example, outbreaks have frequently been traced back to undercooked ground beef as well as contaminated leafy greens, such as spinach or lettuce. This dual association highlights the importance of proper food handling practices across diverse food types to prevent such contamination.

Understanding this connection not only aids in identifying the risks associated with these foods but also emphasizes the necessity for thorough cooking of meat and proper washing of produce to ensure food safety.