AAA Food Manager Certification Practice Test

What bacteria is often associated with foodborne illnesses from undercooked ground beef?

1. Salmonella

2. Listeria

3. Shiga toxin producing E. coli

4. Campylobacter

The correct answer is: Shiga toxin producing E. coli

The association of Shiga toxin-producing E. coli (STEC) with foodborne illnesses, particularly from undercooked ground beef, is well-documented in food safety studies. This type of bacteria can produce a potent toxin that leads to severe gastrointestinal illness, including symptoms such as bloody diarrhea, abdominal cramps, and even more serious complications like hemolytic uremic syndrome (HUS). Ground beef is particularly susceptible to contamination with STEC because the grinding process can disperse bacteria throughout the meat, whereas whole cuts of beef tend to have surface contamination that can be reduced through proper cooking. The temperature needed to kill E. coli is sufficiently high, so consuming ground beef that is not cooked to the appropriate temperature can lead to the ingestion of these harmful bacteria. Understanding the specific risks associated with ground beef emphasizes the importance of readily cooking meat to the recommended internal temperatures to mitigate the risk of foodborne illness. This highlights why recognizing the dangers of STEC is critical for food safety and public health awareness.