Which pathogens are often associated with undercooked beef?

Escherichia coli (E. coli), specifically the strain O157:H7, is commonly associated with undercooked beef. This bacterium can inhabit the intestines of cattle and can be transferred to meat during the slaughtering process. When beef is not cooked to the appropriate internal temperature, these pathogens may survive and cause illness when consumed.

E. coli can lead to severe gastrointestinal disease, including diarrhea, abdominal cramps, and in some cases, more serious complications such as hemolytic uremic syndrome (HUS). Therefore, it is critically important to ensure that beef is cooked thoroughly to eliminate these pathogens and reduce the risk of foodborne illnesses associated with undercooked meat. This makes E. coli a significant concern when discussing food safety related to beef preparation.