Which food is most commonly associated with E. coli contamination?

The most commonly associated food with E. coli contamination is undercooked ground beef. This is primarily because E. coli bacteria, particularly the pathogenic strain O157:H7, can reside in the intestines of cattle. When the meat is processed, even if the outside of the beef is cooked thoroughly, the interior may still be contaminated if it is not cooked to a sufficient temperature. Ground beef is especially susceptible, as grinding can mix bacteria from the surface throughout the meat.

While raw vegetables, fresh fruits, and whole grains can also be exposed to E. coli, the risk and historical prevalence related to undercooked ground beef make it a notably higher concern. It's essential to cook ground beef to an internal temperature of 160°F (71°C) to ensure any harmful bacteria, including E. coli, are eradicated. This cooking guideline is crucial for food safety and preventing foodborne illness associated with this specific pathogen.