Which bacterium is specifically noted for being found in raw seed sprouts and unpasteurized apple juice?

E. coli O157:H7 is specifically associated with raw seed sprouts and unpasteurized apple juice due to the conditions under which these products are cultivated and processed.

Raw seed sprouts can be particularly problematic because the high moisture and warm conditions during their growth can create an ideal environment for pathogens like E. coli O157:H7 to thrive. This bacterium can contaminate the seeds, and once they are sprouted, they can retain the pathogen, posing a risk of foodborne illness when consumed raw.

Similarly, unpasteurized apple juice can also be a source of E. coli O157:H7 because the juice may be made from apples that have come into contact with contaminated water or soil, or are handled by individuals who are carriers of the bacteria. The pasteurization process, normally used to kill harmful bacteria in juices, is absent in unpasteurized products, thus allowing E. coli O157:H7 to survive and potentially cause illness.

In contrast, while pathogens like Salmonella, Vibrio, and Yersinia are also significant in food safety, they are more commonly associated with other types of foods or specific conditions that are distinct from those linked to E. coli O157:H7 in raw sprouts and unpasteurized