Which bacteria are commonly associated with undercooked ground beef?

Escherichia coli, particularly the strain known as O157:H7, is commonly associated with undercooked ground beef. This bacterium can be present in the intestines of cattle, and during the processing of ground beef, it can contaminate the meat. When ground beef is not cooked to the proper internal temperature, E. coli can survive and potentially lead to foodborne illness in consumers. Symptoms of E. coli infection can include severe stomach cramps, diarrhea (which can be bloody), and vomiting.

Ground beef is especially at risk because it is made from a variety of cuts of meat that can include surface bacteria from the exterior, which can be mixed into the product when grinding. Proper cooking to an internal temperature of at least 160°F (71°C) is essential to eliminate any harmful pathogens present in the meat, including E. coli.

Other bacteria, such as Salmonella, Listeria, and Staphylococcus aureus have their own associations with different food products and contamination pathways, but E. coli is particularly linked to undercooked ground beef. Understanding the specific risks associated with different food items helps in implementing effective food safety practices.