Illinois Food Service License Practice Test 2026 - Free Food Service License Practice Questions and Study Guide

Shiga toxin-producing E. coli, particularly the strain O157:H7, is commonly associated with raw ground beef. Ground beef is often made from a mixture of meats, and if any of the beef used comes from an infected source, the bacteria can spread throughout the entire batch during the grinding process. This makes undercooked or improperly handled ground beef a significant risk for contamination and foodborne illness.

While the other options can also be associated with various pathogens, raw ground beef is particularly notorious for E. coli contamination. Leafy greens, fresh fruits, and fish may have their own risks, but they are not the primary foods linked to Shiga toxin-producing E. coli outbreaks as consistently as raw ground beef.