What type of bacteria is most commonly linked to undercooked beef?

E. coli is a type of bacteria that is most commonly associated with undercooked beef, particularly ground beef. This bacterium can live in the intestines of cattle, and when the meat is not cooked to the appropriate temperature, harmful strains, such as E. coli O157:H7, can survive. Consuming undercooked beef contaminated with E. coli can lead to severe gastrointestinal illness, characterized by symptoms like stomach cramps, diarrhea, and vomiting.

Ground beef is especially risky because it is often made from beef from multiple animals, increasing the likelihood of contamination. Proper cooking not only kills E. coli but also helps ensure overall food safety. Understanding this connection is crucial for food handlers and consumers to prevent foodborne illnesses associated with improperly cooked meat.