“…High‐risk foods, such as ground beef and unpasteurized milk, are thought to become contaminated with E. coli O157:H7 via exposure to animal fecal matter, particularly from ruminant animals in which Shiga toxin‐producing E. coli (STEC) are prevalent (Duffy, Burgess, & Bolton, 2014; Gill & Gill, 2010; Karmali, Gannon, & Sargeant, 2010; Mathusa, Chen, Enache, & Hontz, 2010). The detection and identification of STEC, including E. coli O157:H7, in the screening of raw food materials and food products are usually performed by enriching the samples in a selective broth culture and screening for the presence of enterohemorrhagic E. coli using polymerase chain reaction (PCR) methods (ISO/TS TS13136:2012 Technical specification) (McMahon, Blais, Wong, & Carrillo, 2017).…”