What type of bacteria is often associated with undercooked ground beef?

Undercooked ground beef is most commonly associated with E. coli, particularly the strain known as E. coli O157:H7. This bacterium can be found in the intestines of healthy cattle, and when meat is processed, it may become contaminated. Ground beef is especially prone to this contamination because the grinding process can spread bacteria throughout the product. Cooking ground beef to the appropriate internal temperature helps to kill harmful bacteria like E. coli, making it safe to consume.

While other bacteria listed can also cause foodborne illnesses, E. coli is specifically notorious for its association with ground beef, resulting in severe gastrointestinal symptoms and potentially serious complications. This makes understanding the risks associated with undercooked ground beef crucial for food safety.