Which pathogenic bacteria is primarily associated with undercooked beef?

Escherichia coli O157:H7 is primarily associated with undercooked beef, particularly ground beef. This strain of E. coli can cause severe foodborne illness, leading to symptoms like stomach cramps, diarrhea, and in some cases, life-threatening complications such as hemolytic uremic syndrome. E. coli O157:H7 is a specific serotype of the broader E. coli family, which can reside in the intestines of cattle. When beef is not cooked to a sufficient temperature, these bacteria can survive and contaminate the meat.

The risk is particularly heightened with ground beef because the grinding process can spread bacteria throughout the meat, whereas whole cuts may have bacteria only on the surface. Cooking meat to a safe internal temperature of 160°F (71°C) effectively kills these pathogens. Understanding the association of E. coli O157:H7 with undercooked beef highlights the importance of proper cooking methods to ensure food safety.