What microorganism is often found in undercooked beef?

Escherichia coli, particularly the strain known as E. coli O157:H7, is a notable microorganism associated with undercooked beef. This bacterium resides in the intestines of cattle and can contaminate meat during processing. When beef, especially ground beef, is not cooked to the recommended internal temperatures, viable E. coli bacteria can remain, leading to foodborne illness in consumers.

E. coli infections can result in symptoms such as severe stomach cramps, diarrhea, and vomiting. In some cases, it can lead to more serious complications, such as hemolytic uremic syndrome (HUS). This association emphasizes the importance of thoroughly cooking beef to safe temperatures to eliminate potential pathogens and reduce the risk of foodborne illnesses.

Understanding that E. coli is prevalent in undercooked beef helps in identifying critical control points in food safety practices, particularly during the cooking and handling of meat products. Recognizing the specific risks associated with different bacteria can guide proper food preparation and ensure public health safety.