RB: When STEC first became an issue back in the early 1980s, it was related to E.
coli O157, which we referred to as the burger bug. It was related to beef burgers, minced beef products, and so on. That was where our major testing thrust was placed.
Over the years, we have seen O157 and STECs associated with a whole range of foods: dairy products, fresh produce, and a range of different meat types. It was spread from a particular animal type, into other food types, even sprouted seeds and flour. We cannot look at any food group and exclude O157.