What is a source of Enterohemorrhagic E. coli?

Enterohemorrhagic E. coli (EHEC), particularly the strain O157:H7, is most commonly associated with cattle, as they are a primary reservoir for this pathogen. The intestines of cattle can harbor EHEC without causing illness in the animals themselves. When these animals are slaughtered, E. coli bacteria can contaminate the meat, particularly under conditions of inadequate processing or cross-contamination. The presence of this bacteria in raw or undercooked beef is a significant concern for food safety, as it can lead to severe gastrointestinal illness in humans.

While the other options mention potential sources of contamination, including the intestines of healthy humans, contaminated fruits and vegetables, and improperly cleaned kitchenware, they do not represent the primary source for EHEC. The specific association of EHEC with cattle emphasizes the importance of proper handling, cooking, and processing of beef to prevent outbreaks of this dangerous pathogen. Understanding the source helps in implementing effective food safety practices in handling and preparing food.