Which bacteria is commonly associated with undercooked ground beef?

Escherichia coli (E. coli), particularly the strain O157:H7, is commonly associated with undercooked ground beef. This bacteria can be present in the intestines of cattle, and if meat is not cooked thoroughly, it can survive and cause foodborne illness in humans. E. coli infections can lead to severe gastrointestinal problems, including diarrhea and abdominal cramps, and in some cases can result in serious complications such as hemolytic uremic syndrome, which affects the kidneys.

The risk with ground beef, as opposed to whole cuts of meat, is that the grinding process can distribute harmful bacteria throughout the meat, making it crucial for ground beef to reach a safe internal temperature to kill any pathogens present. This emphasizes the importance of proper cooking and food handling practices in preventing foodborne illnesses associated with undercooked meat.