Final answer:
The raw food with the highest risk of contamination by Shiga toxin-producing E. coli O145:H7 is ground beef, which often serves as a vector for outbreaks when undercooked.
Step-by-step explanation:
The kind of raw food that has the highest risk of being contaminated by Shiga toxin-producing E. coli O145:H7 is ground beef. This type of E. coli can lead to serious health issues, such as bloody diarrhea and kidney failure. While poultry, leafy greens, raw fruits, and vegetables are also susceptible to E. coli contamination, ground beef commonly serves as a vector for E. coli outbreaks, especially when it's undercooked. The 2006 outbreak linked to raw spinach and the 2011 outbreak in Germany associated with vegetable sprouts highlight the risks posed by contaminated produce; however, ground beef remains a significant concern due to the frequency of outbreaks linked to it.