Utah Food Safety Practice Test

What organism is likely responsible for illness if ground beef is undercooked and still pink inside?

1. E. coli O157:H7

2. Salmonella

3. Campylobacter

4. Staphylococcus aureus

The correct answer is: E. coli O157:H7

Ground beef can serve as a medium for several pathogens, but one of the most concerning is E. coli O157:H7. This specific strain of E. coli is notorious for its association with undercooked beef. It can lead to severe gastrointestinal illness, characterized by symptoms such as diarrhea and abdominal cramps. When ground beef remains pink inside, it often indicates that it has not reached a sufficient internal temperature to effectively kill harmful bacteria, particularly this strain. E. coli O157:H7 is particularly dangerous because it can cause serious complications, including hemolytic uremic syndrome, which can lead to kidney failure. This risk emphasizes the importance of cooking ground beef to a minimum internal temperature of 160°F (71°C) to eliminate the threat of such pathogens. In contrast, while Salmonella and Campylobacter are also common pathogens found in various animal products and can cause foodborne illnesses, they are less commonly associated with ground beef specifically than E. coli O157:H7. Staphylococcus aureus more typically results from improper handling or foods that have been left out too long rather than undercooked meat. Thus, in the context of undercooked ground beef, E. coli O157:H7 is the pathogen most likely