What is one major cause of E. coli contamination?

Undercooked ground beef is a major cause of E. coli contamination due to the processing methods used in meat production. When cattle are slaughtered, E. coli bacteria, particularly the strain O157:H7, can be present in their intestines. During the grinding process, any bacteria present on the surface of the meat can be mixed throughout the ground product. If the ground beef is not cooked to a safe internal temperature, these harmful bacteria can survive and lead to foodborne illness.

In contrast, freshly squeezed fruit juice, boiled vegetables, and pasteurized milk are typically considered safer options. Freshly squeezed juice can be a risk only if contaminated raw fruits are used, but the pasteurization process kills harmful bacteria in milk, and boiling vegetables effectively kills pathogens. This makes undercooked ground beef a significant risk factor for E. coli contamination in food safety discussions.