What is the primary risk associated with undercooked ground beef?

The primary risk associated with undercooked ground beef is the presence of E. coli, specifically the strain O157:H7. This bacterium can be present in the intestines of cattle and may contaminate the meat during the processing phase. Ground beef is particularly susceptible because grinding the meat redistributes the bacteria throughout the product, making it more likely for harmful bacteria to be present in the final cooked product if it is not cooked to the appropriate internal temperature. Cooking ground beef to a minimum internal temperature of 160°F (71°C) is critical to kill E. coli and prevent foodborne illness.

Other pathogens such as Salmonella, which is often linked to poultry, and Listeria, which is more commonly associated with ready-to-eat deli meats and unpasteurized dairy products, are not the primary concerns when it comes to ground beef. Botulism, caused by the bacterium Clostridium botulinum, is typically associated with improperly canned foods rather than ground beef consumption. Understanding the specific risks tied to various food items aids in proper cooking and food safety practices.