AAA Food Manager Certification Practice Test

Which of the following is NOT a source of Shiga toxin E. coli O157:H7?

1. Raw veggies and fruit

2. Ground beef

3. Cooked seafood

4. Unpasteurized juices

The correct answer is: Cooked seafood

Shiga toxin-producing E. coli, particularly the strain O157:H7, is primarily associated with certain food sources known for causing outbreaks of foodborne illness. Ground beef, raw vegetables and fruit, and unpasteurized juices are recognized sources of this bacteria due to their potential for cross-contamination or inadequate food handling practices. Ground beef can be contaminated during processing and then not cooked sufficiently to kill the bacteria. Raw vegetables and fruits might gather pathogens from contaminated water or soil. Unpasteurized juices can also harbor the bacteria if the fruits or vegetables used to make the juice were contaminated. Cooked seafood, however, is generally considered safe if it has been prepared and cooked properly, as cooking can eliminate harmful bacteria, including Shiga toxin E. coli. Therefore, it is not a source of E. coli O157:H7, making this the correct understanding in the context of food safety practices.