Which food is most closely associated with E. coli?

The association of E. coli with food often stems from the way certain foods are handled and cooked. Raw or undercooked hamburger is particularly concerning because it is commonly made from ground beef, which can contain harmful bacteria, including E. coli, in the muscle tissue. When beef is ground, any E. coli present on the surface can be mixed throughout the meat, making it crucial to cook hamburgers thoroughly to ensure they reach a safe internal temperature.

Cooking steak or whole cuts of beef typically doesn't pose the same risk because the bacteria are generally only found on the exterior of the meat. These cuts can be safely consumed when cooked to a safe temperature, with the exterior being adequately cooked to kill any surface bacteria. However, grounding meat mixes these bacteria throughout, leading to a higher risk of foodborne illness if not cooked properly.

In contrast, other food options such as cooked poultry, pasteurized milk, and canned vegetables are less associated with E. coli. Pasteurization effectively destroys pathogens in milk, and properly handled and cooked poultry and canned vegetables have methods that reduce the risk of contamination.