Which bacteria is associated with foodborne illness from undercooked ground beef?

The bacteria associated with foodborne illness from undercooked ground beef is Shiga toxin-producing E. coli. This strain of E. coli, specifically O157:H7, is known for causing severe foodborne illness and can lead to serious health complications. When ground beef is undercooked, these bacteria can survive and subsequently infect the consumer.

Shiga toxin-producing E. coli is particularly dangerous as it can produce a toxin that damages the lining of the intestines, leading to symptoms such as severe abdominal cramps, diarrhea (often bloody), and potential complications like hemolytic uremic syndrome, which can lead to kidney failure.

The mode of contamination typically occurs when feces containing the bacteria come into contact with the meat during processing or when the meat is handled improperly. This is why it’s essential to cook ground beef to a safe internal temperature, ensuring that harmful bacteria are destroyed.

Understanding the risk associated with undercooked ground beef highlights the importance of proper cooking, hygiene, and food safety practices to prevent foodborne illnesses caused by this pathogen.