Our world as food scientists has changed already. The most recent Centers for Disease Control and Prevention Foodborne Diseases Active Surveillance Network Report of Incidence and Trends of Infection with Pathogens Transmitted Commonly Through Food (1996–2010) clearly
highlights recent data indicating that reported illnesses associated with non-O157 Shiga toxin-producing Escherichia coli (STEC) are essentially equal to those attributed to O157:H7 STEC. Although trends were not assessed because of “sparse data,” the 2010 number is sufficient to justify the attention this group of pathogens is receiving….

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