Name a common source of E. coli infection.

Name a common source of E. coli infection.

• A. Contaminated water
• B. Contaminated undercooked ground beef
• C. Raw leafy greens
• D. Cured meats

Answer: (B)

Contaminated undercooked ground beef is a well-documented common source of E. coli infection, particularly the strain E. coli O157:H7, which is known for causing severe foodborne illness. The bacteria can be present in the intestines of cattle and can contaminate the meat during processing. Ground beef is especially risky because the grinding process can distribute the bacteria throughout the meat, whereas intact cuts may only have surface contamination. Cooking ground beef to the proper temperature can substantially reduce the risk of E. coli infections, but if it is undercooked, the bacteria can survive and lead to illness when consumed. Other sources, such as contaminated water and raw leafy greens, can also carry E. coli, but undercooked ground beef is frequently highlighted in food safety materials due to the specific processes involved in its production and preparation that can lead to infection. Cured meats, on the other hand, typically involve processes that reduce pathogens, making them less likely to be associated with E. coli infections.

Contaminated undercooked ground beef is a well-documented common source of E. coli infection, particularly the strain E. coli O157:H7, which is known for causing severe foodborne illness. The bacteria can be present in the intestines of cattle and can contaminate the meat during processing. Ground beef is especially risky because the grinding process can distribute the bacteria throughout the meat, whereas intact cuts may only have surface contamination. Cooking ground beef to the proper temperature can substantially reduce the risk of E. coli infections, but if it is undercooked, the bacteria can survive and lead to illness when consumed.

Other sources, such as contaminated water and raw leafy greens, can also carry E. coli, but undercooked ground beef is frequently highlighted in food safety materials due to the specific processes involved in its production and preparation that can lead to infection. Cured meats, on the other hand, typically involve processes that reduce pathogens, making them less likely to be associated with E. coli infections.