Which food is known to be a reservoir for Shiga toxin-producing E. coli (STEC)?

Raw and undercooked red meats are recognized as potential reservoirs for Shiga toxin-producing E. coli (STEC), specifically E. coli O157:H7 and other serotypes. These bacteria can reside in the intestines of healthy cattle and can contaminate meat during processing. If the meat is not cooked to the appropriate internal temperature to kill these pathogens, consumers risk infection upon consumption.

In contrast, cooked chicken, boiled potatoes, and pasteurized dairy products are generally considered lower risk for STEC. Proper cooking and pasteurization effectively eliminate harmful bacteria, making these foods less likely to harbor or transmit STEC when handled and prepared correctly. Understanding the specific risks associated with different food sources is essential for preventing foodborne illness and ensuring food safety.