Reference no: EM133281755

So how does is ground beef contaminated with E. coli bacteria? This pathogen lives in the intestines of ruminant animals, including cows, goats, and sheep. The bacteria does not make those animals sick. When those animals defecate, the pathogen can get onto their feet, coat, and the environment.

When the animal is slaughtered, any pathogens in that animals' intestines can transfer to meat, from the animal's hide, or if the intestines are cut or nicked. And when that meat is ground, the bacteria is mixed all through the product. That explains how ground beef is contaminated with E. coli.

That's why food safety experts tell consumers that ground beef should be cooked to a minimum temperature of 165°F, since that is when the pathogen is destroyed. Never eat or serve ground beef, including hamburger, that is cooked less than well-done. Rare hamburgers can be dangerous.