Which bacteria is commonly associated with undercooked ground beef?

Escherichia coli (E. coli), particularly the strain O157:H7, is often linked to undercooked ground beef. This bacteria is a type of pathogenic E. coli that can cause severe foodborne illness. Ground beef poses a particular risk because it can be contaminated during the grinding process, where surface bacteria from the meat can be mixed throughout the product, making it more susceptible to undercooking.

When ground beef is not cooked to an adequate internal temperature, these bacteria may survive and lead to food poisoning. Symptoms from E. coli infections can include severe stomach cramps, diarrhea (often bloody), and vomiting. Proper cooking to an internal temperature of at least 160°F is essential for killing harmful bacteria and ensuring food safety.

The other bacteria listed are associated with other food sources and not specifically linked to undercooked ground beef in the same way. For instance, Salmonella is commonly found in poultry and eggs, Listeria is often associated with deli meats and unpasteurized dairy, and Campylobacter is primarily linked to raw or undercooked poultry. Understanding these associations helps in implementing proper cooking methods and food safety practices.