E. coli 0157:H7 is often spread by which of the following methods?

E. coli O157:H7 is a pathogenic strain of Escherichia coli that can cause severe foodborne illness. This bacterium is primarily spread through two significant methods: direct contact with infected individuals or animals, and consumption of undercooked foods, particularly those derived from contaminated meat, dairy, or produce.

Direct contact can occur when a person comes into contact with infected fecal matter, which can happen in settings such as childcare facilities or through improper hygiene after handling animals, especially cattle, which are commonly associated with this strain.

Undercooked food, especially ground beef, is another major risk factor. If meat is not cooked to the appropriate internal temperature, E. coli O157:H7 can survive the cooking process, leading to infection upon consumption.

Therefore, the combination of both direct contact and the consumption of undercooked food exemplifies how E. coli O157:H7 is often spread, making the comprehensive option the most accurate choice.