E. Coli is most commonly found in which types of food?

E. coli is a bacterium that is most commonly associated with foodborne illnesses, particularly linked to specific types of foods. Ground beef is a well-known source because it can become contaminated during the slaughtering process or through handling. When beef is ground, any bacteria present on the surface can be mixed throughout the product, increasing the risk of illness if the meat is not cooked to a safe temperature.

Raw fruits and vegetables can also be contaminated with E. coli due to contaminated water or soil, or through improper handling after harvesting. Unpasteurized juices, particularly those made from raw fruits or vegetables, can harbor E. coli, as pasteurization eliminates harmful bacteria. Thus, C encompasses the most prevalent food items associated with E. coli outbreaks, reflecting the risk factors tied to improper food handling and preparation practices within these categories.