Which pathogen is particularly associated with undercooked ground beef?

E. coli, specifically the strain E. coli O157:H7, is particularly associated with undercooked ground beef. This pathogen can reside in the intestines of healthy cattle and can contaminate beef during the butchering process. When ground beef is not cooked thoroughly, the bacteria can survive and cause illness in consumers. E. coli can lead to severe gastrointestinal distress and can potentially cause more serious complications, such as hemolytic uremic syndrome.

In contrast, while Salmonella is also found in various meats, it is more commonly associated with poultry and eggs rather than ground beef. Listeria typically thrives in deli meats and unpasteurized dairy products, not ground beef. Norovirus is primarily associated with shellfish and ready-to-eat foods that are contaminated, rather than being linked to ground beef. Understanding the specific association of pathogens with different foods is crucial for effective food safety management and prevention of foodborne illnesses.