In the context of food safety it's pretty unambiguous what E. Coli is referring to, and what to do about it. I was talking about my own knowledge having only re

In the context of food safety it's pretty unambiguous what E. Coli is referring to, and what to do about it. I was talking about my own knowledge having only really learned about it in that context working as a chef, and not in biology class. I don't even know the distinction between a strain and a stereotype, so i guess I'll have to look it up.