Which foodborne pathogen is most commonly associated with undercooked ground beef?

Escherichia coli O157:H7 is the foodborne pathogen most commonly associated with undercooked ground beef. This strain of E. coli can cause severe foodborne illness, and it is particularly linked to ground meat products due to the way ground beef is processed. When beef is ground, any bacteria present on the surface can be mixed throughout the meat. If the beef is not cooked to the appropriate internal temperature (at least 160°F or 71°C), the bacteria can survive and lead to infection.

The pathogen is known for producing toxins that can result in severe gastrointestinal symptoms, as well as complications such as hemolytic uremic syndrome (HUS), particularly in vulnerable populations such as children and the elderly. Proper cooking and food safety practices are vital in preventing E. coli infections, emphasizing the importance of cooking ground beef thoroughly to kill any harmful bacteria.