What type of hazard is primarily associated with undercooked meat products?

The correct choice is associated with biological hazards, which are primarily linked to the presence of harmful microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses. Undercooked meat products are particularly susceptible to harboring these pathogens, including Salmonella, E. coli, and Listeria, which thrive in the protein-rich environment of meat when not cooked to safe temperatures.

Cooking meat to the appropriate internal temperatures is critical to effectively kill these microorganisms and prevent illness. Therefore, the association of undercooked meat with biological hazards emphasizes the importance of proper cooking techniques in food safety practices. Recognizing and managing biological hazards is an essential part of ensuring the safety of food products, especially in settings like Walmart, where large quantities of meat are handled and sold.