Which pathogen is most commonly acquired from eating undercooked beef and can cause hemolytic uremic syndrome and thrombotic thrombocytopenic purpura?

Which pathogen is most commonly acquired from eating undercooked beef and can cause hemolytic uremic syndrome and thrombotic thrombocytopenic purpura?

• A. Campylobacter jejuni
• B. Escherichia coli O157:H7
• C. Shigella dysenteriae
• D. Salmonella enterica

Answer: (B)

Escherichia coli O157:H7 is a Shiga toxin–producing strain classically linked to eating undercooked ground beef. The Shiga-like toxin damages vascular endothelium, especially in the kidneys, leading to microvascular injury that manifests as hemolytic anemia with schistocytes, low platelets, and acute kidney injury—together known as hemolytic uremic syndrome. While thrombotic thrombocytopenic purpura shares features with this thrombotic microangiopathy, the link to beef consumption and the toxin-driven kidney injury makes E. coli O157:H7 the best fit for both the dietary exposure and the associated serious complication. Other organisms listed can cause gastroenteritis or dysentery and may be linked to different foods or transmission routes (campylobacter with poultry, Shigella with fecal-oral spread, Salmonella with eggs/poultry/dairy) but they do not align as strongly with undercooked beef as the cause of HUS/TTP.

Escherichia coli O157:H7 is a Shiga toxin–producing strain classically linked to eating undercooked ground beef. The Shiga-like toxin damages vascular endothelium, especially in the kidneys, leading to microvascular injury that manifests as hemolytic anemia with schistocytes, low platelets, and acute kidney injury—together known as hemolytic uremic syndrome. While thrombotic thrombocytopenic purpura shares features with this thrombotic microangiopathy, the link to beef consumption and the toxin-driven kidney injury makes E. coli O157:H7 the best fit for both the dietary exposure and the associated serious complication. Other organisms listed can cause gastroenteritis or dysentery and may be linked to different foods or transmission routes (campylobacter with poultry, Shigella with fecal-oral spread, Salmonella with eggs/poultry/dairy) but they do not align as strongly with undercooked beef as the cause of HUS/TTP.