Which foodborne pathogen is often associated with undercooked meat?

The foodborne pathogen commonly associated with undercooked meat is E. coli, particularly certain strains like E. coli O157:H7. This bacterium can be present in the intestines of healthy cattle and can contaminate meat during slaughter. When ground beef is not cooked thoroughly, these bacteria can survive, leading to foodborne illness.

E. coli can cause severe gastrointestinal illness, and its symptoms may manifest as severe stomach cramps and diarrhea. In some cases, it can lead to serious complications, particularly in vulnerable populations like young children and the elderly. This association highlights the critical need for proper cooking, handling, and hygiene practices in food preparation to ensure that meat products are safe to consume. Understanding this pathogen’s connection to undercooked meat is essential for food safety management.