Which organism is commonly associated with undercooked ground beef?

E. coli, particularly the strain O157:H7, is commonly associated with undercooked ground beef. This bacterium can reside in the intestines of cattle, and if meat is not cooked to a safe internal temperature, it can survive and pose a significant health risk to consumers. Ground beef is especially prone to contamination because the grinding process can spread bacteria throughout the meat, versus larger cuts where bacteria may be concentrated on the surface.

Ensuring that ground beef is cooked to a minimum internal temperature of 160°F (71°C) is essential for killing harmful bacteria, including E. coli. This form of bacteria is known for causing severe gastrointestinal illness, and in some cases, it can lead to serious complications such as hemolytic uremic syndrome, particularly in vulnerable populations like young children and the elderly.