Which foodborne pathogen is most commonly associated with undercooked meat?

Escherichia coli, commonly referred to as E. coli, is a foodborne pathogen that is frequently linked to undercooked meat, particularly ground beef. Certain strains of E. coli, especially O157:H7, can cause severe gastrointestinal illness when ingested, often through improperly cooked meat products. This pathogen can be present in the intestines of healthy cattle, and if the meat is not cooked to the appropriate internal temperature, it may not kill the bacteria, leading to potential infection.

The risk of infection emphasizes the importance of cooking meat thoroughly, as well as practicing good food safety measures, such as preventing cross-contamination and ensuring proper hygiene in food handling. Understanding the association between E. coli and undercooked meat helps emphasize the significance of proper cooking techniques to ensure food safety.