USDA has recently expanded its definition of E. coli adulterants to include the "Big 6" - STEC The revised regulations will go into effect March 2012.

E.coli serotypes that produce Shiga toxin (Stx) are responsible for numerous outbreaks traced to consumption of contaminated foods and beverages. Several foods have been identified as sources of potential contamination and may become future screening targets. A few examples are beef, leafy greens (lettuce, spinach), and beverages including water.

A highly publicized culprit, E. coli O157, is best known for its link to a food poisoning incident in 1993, leading to USDA labeling of O157 as a meat adulterant and subsequent revision of food safety regulations impacting meat processing plants.

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