Hungarian 
Shiga Toxin-Producing E. coli O121 in flour
Shiga toxin-producing E. coli O121 and E. coli O26 strains have been identified in the USA and Canada in a flour-mediated outbreak. Consumers have been sickened mainly through eating, licking, or tasting raw, homemade dough or batter, and when young children were involved in pasta making, but cross-contamination has also occurred.