Which type of food has been linked to outbreaks of E. coli?

The association of unpasteurized foods with outbreaks of E. coli is well-documented. E. coli, particularly the strain O157:H7, is often transmitted through contaminated food products, and unpasteurized items such as milk, cheese, and fruit juices can serve as vehicles for this bacteria. The lack of pasteurization allows bacteria present in the raw food to survive and potentially cause illness when consumed. Outbreaks have frequently been traced back to unpasteurized beverages and dairy products, which do not undergo the heating process that effectively kills harmful pathogens.

In contrast, processed meats, cooked vegetables, and frozen desserts are usually subject to safety processing methods that significantly reduce the risk of E. coli contamination. For instance, processed meats undergo curing or cooking, which can eliminate pathogens, while properly cooked vegetables also pose a low risk. Frozen desserts typically involve pasteurization processes, especially if dairy is used. Therefore, unpasteurized foods remain the most significant linkage to E. coli outbreaks due to their potential to harbor harmful bacteria that can lead to severe gastrointestinal illness.