What type of meat is Escherichia coli O157:H7 mainly associated with?

Escherichia coli O157:H7 is primarily associated with beef, especially undercooked or contaminated ground beef. This particular strain of E. coli is known for causing severe foodborne illness, and its association with beef stems from the way cattle can carry the bacteria in their intestines without being affected themselves. During the meat processing, if proper sanitation practices are not followed, the bacteria can contaminate the meat. Ground beef poses a higher risk because it can include meat from multiple animals, increasing the chances of contamination. Cooking ground beef to the appropriate internal temperature can effectively kill the bacteria, making food safety practices crucial for reducing the risk of E. coli infection. Proper storage, handling, and cooking of beef are essential in preventing outbreaks linked to this harmful pathogen.