What strain of bacteria is associated with severe foodborne illness?

E. coli O157:H7 is a particularly dangerous strain of Escherichia coli that is known for causing severe foodborne illness, particularly in contaminated food products such as undercooked ground beef, unpasteurized milk, and fresh produce. This strain is a Shiga toxin-producing E. coli (STEC), and it can lead to serious complications, including Hemolytic Uremic Syndrome (HUS), which can result in kidney failure and even death. Its virulence stems from its ability to produce powerful toxins that can cause significant damage to the bowel and can lead to bloody diarrhea.

The other bacteria listed also have their own associated foodborne illnesses but differ in virulence and symptoms. Salmonella enterica is known for causing salmonellosis, which often presents with gastrointestinal symptoms but is generally less severe than those caused by E. coli O157:H7. Listeria monocytogenes is particularly dangerous for pregnant women and immunocompromised individuals but does not typically lead to the same acute severe illness as E. coli O157:H7 in healthy adults. Clostridium botulinum is notorious for causing botulism, a severe illness, but it is less common compared to infections from E. coli O157