Which two states were involved in the initial identification of Escherichia coli 0157:H7 as a pathogen?

The initial identification of Escherichia coli O157:H7 as a significant pathogen occurred during outbreaks in the late 1980s, specifically linked to undercooked ground beef. The correct option reflects the involvement of Oregon and Michigan. These two states were key in recognizing and investigating the outbreaks that highlighted the dangerous nature of this particular strain of E. coli.

In the early 1990s, an outbreak traced back to contaminated beef in the Pacific Northwest (specifically Oregon) led to further investigation and research into this strain. This was also reflected in health records and data collected in Michigan, which corroborated the findings through reported illnesses and laboratory results.

Understanding the history of E. coli O157:H7 is essential for recognizing how certain states served as focal points for the study and public health responses to foodborne pathogens, leading to the development of regulatory measures and food safety practices that continue to evolve today.