Characteristics of Shiga toxin-producing Escherichia coli from meat and milk products of different origins and association with food producing animals as main contamination sources

► 593 foodborne STEC strains were analyzed for serotypes and for nine virulence genes. ► We found significant similarities between the animal origin of food and virulence markers of STEC. ► Characteristics of STEC from food resembled those of faecal STEC from the same animal species. ► The food producing animal was identified as most important source for entry of STEC in the food chain. ► Hygiene in milking and slaughtering is most critical for entry of STEC in the food chain.