Which pathogen is commonly associated with undercooked ground beef?

Escherichia coli, particularly the strain O157:H7, is commonly associated with undercooked ground beef due to the way ground beef is processed and cooked. When meat is ground, any bacteria present on the surface can be mixed throughout the product, increasing the risk of contamination. E. coli can be found in the intestines of cattle; therefore, if proper cooking temperatures are not reached, these bacteria can survive and cause foodborne illnesses.

Proper cooking of ground beef to an internal temperature of at least 160°F (71°C) is essential to ensure that any harmful bacteria, including E. coli, are killed. This specific connection makes E. coli a major concern in the context of undercooked ground beef, emphasizing the importance of food safety practices in handling and preparing meat dishes.