In raw non-intact beef context, E. coli O157:H7 and STECs are adulterants because they are not expected to be found within the muscle tissue of non-intact product.

• A. They cause illness only when ingested with non-intact products
• B. They only exist within non-intact product
• C. They only proliferate in non-intact product
• D. They are not expected to be found within the muscle tissue of non-intact product

Answer: (D)

The key idea is that adulterants in raw beef are defined by what belongs in the edible tissue itself. E. coli O157:H7 and STECs are considered adulterants because their presence inside the muscle tissue of non-intact product is not expected. In other words, if these pathogens are found within the muscle, it indicates contamination of the edible portion rather than typical surface contamination that might occur on the exterior. Surface contamination can occur and often arises from processing or handling, but the regulatory concern for adulteration hinges on their presence in the muscle tissue itself. That’s why the statement that they are not expected to be found within the muscle tissue of non-intact product best captures the reason they’re treated as adulterants.