FSIS considers raw, non-intact beef products or components of these products to be adulterated if they are found to have what pathogens?

FSIS considers raw, non-intact beef products or components of these products to be adulterated if they are found to have what pathogens?

• A. Shiga toxin producing E coli (STEC) (any of the 6 non-O157 STECs, O26, O45, O103, O111, O121, O145)
• B. E coli O157:H7
• C. Salmonella enterica
• D. Listeria monocytogenes

Answer: (A)

Shiga toxin–producing E. coli (STEC) are the pathogens FSIS treats as adulterants in raw, non-intact beef. These bacteria produce toxins that can cause severe illness, including hemorrhagic colitis and hemolytic uremic syndrome, so their presence in raw beef that isn’t yet ground or fully processed is considered adulteration because handling or later grinding can spread contamination throughout the product. FSIS explicitly includes STEC as adulterants in these products, covering E. coli O157:H7 as well as a group of non-O157 serotypes. The option listing the non-O157 STECs (O26, O45, O103, O111, O121, O145) reflects this broader category of concern, which is why it is the best answer. While other pathogens like Salmonella and Listeria are important, the current regulation for raw non-intact beef centers on STEC as the adulterant group.

Shiga toxin–producing E. coli (STEC) are the pathogens FSIS treats as adulterants in raw, non-intact beef. These bacteria produce toxins that can cause severe illness, including hemorrhagic colitis and hemolytic uremic syndrome, so their presence in raw beef that isn’t yet ground or fully processed is considered adulteration because handling or later grinding can spread contamination throughout the product. FSIS explicitly includes STEC as adulterants in these products, covering E. coli O157:H7 as well as a group of non-O157 serotypes. The option listing the non-O157 STECs (O26, O45, O103, O111, O121, O145) reflects this broader category of concern, which is why it is the best answer. While other pathogens like Salmonella and Listeria are important, the current regulation for raw non-intact beef centers on STEC as the adulterant group.