Which foodborne illness is commonly linked to undercooked beef?

The answer is E. coli, which is often associated with undercooked beef, particularly ground beef. This bacterium can be present in the intestines of cattle, and if the meat is not cooked to the appropriate temperature, it can lead to foodborne illness.

E. coli is known for causing severe gastrointestinal distress, and in some cases, it can lead to serious complications. Because ground beef is more likely to be contaminated internally during the grinding process compared to whole cuts of meat, it is crucial to ensure that it is cooked thoroughly to eliminate any harmful bacteria.

Other illnesses like Salmonella and Listeria are linked to different sources, such as poultry and dairy products, and Norovirus is often associated with contaminated food and water rather than meat specifically. Understanding these associations helps to maintain food safety and prevent foodborne illnesses.