What is the ideal action to ensure the safety of ground beef from E.coli 0157:H7?

Cooking ground beef to a safe internal temperature is the ideal action to ensure its safety from E. coli O157:H7. This specific strain of E. coli is of significant concern in food safety, as it can cause severe illness. The bacterium is capable of surviving in uncooked or undercooked meat, which is why achieving the appropriate cooking temperature is critical.

The U.S. Department of Agriculture (USDA) recommends cooking ground beef to an internal temperature of at least 160°F (71°C). This temperature is high enough to kill harmful bacteria, including E. coli O157:H7, ensuring the meat is safe to consume.

While other options may enhance food safety in different contexts, they do not effectively eliminate the risk posed by E. coli in ground beef. Washing under cold water does not remove bacteria that have penetrated the meat or ensure the meat reaches a safe cooking temperature. Freezing may slow down bacterial growth but does not kill E. coli, and marinating does not reach the core temperature necessary to kill harmful pathogens. Therefore, proper cooking to the specified temperature is the only reliable method to make ground beef safe from this dangerous bacteria.