Cattle are the major reservoir of both E. coli O157 and non-O157 . Faeces and hides of cattle are thus considered to be the main sources of E. coli O157 during slaughter. Lamb meat was reported to contain VTEC at prevalences up to 3% VTEC strains have in addition been found in pork meat but the probability of contracting VTEC from pork is considered low. Other ingredients may also be contaminated. Both E.coli O157 and Salmonella have been found in spices for sausage production.