Foodborne illness caused by bacteria found in raw or undercooked ground beef?

• A. Salmonella
• B. E. coli
• C. Staphylococcus
• D. Listeria

Answer: (B)

Ground beef is risky because grinding meat mixes bacteria that may be on the surface throughout the product. The illness most closely linked to raw or undercooked ground beef is caused by E. coli, especially the harmful strain that can lead to severe stomach cramps, diarrhea, and sometimes more serious complications. Cooking ground beef to a safe internal temperature (160°F/71°C) kills these bacteria, and using a thermometer helps ensure safety. Good kitchen habits like preventing cross-contamination, washing hands and utensils, and keeping raw meat separate from ready-to-eat foods are also important.

Other bacteria listed are associated with different foods or conditions: Salmonella is often linked to poultry and eggs; Staphylococcus aureus toxins can form in foods left at room temperature; Listeria grows in refrigerated foods like some deli meats and soft cheeses.