Which food type has a higher risk of contamination with E. coli?

Ground meats carry a higher risk of contamination with E. coli due to several factors related to their processing and preparation. When meat is ground, bacteria present on the surface can be mixed throughout the entire product. Unlike whole cuts of meat, which can be cooked in a way that eliminates surface bacteria, ground meat requires thorough cooking to ensure any bacteria, including E. coli, are destroyed throughout the product.

Specifically, E. coli is often found in the intestines of animals, and when meat is ground, there is a higher chance of contamination as any bacteria on the exterior can be mixed with the meat. Additionally, ground beef is a common vehicle for E. coli outbreaks in foodborne illnesses, as improper handling and cooking practices can significantly increase the risk of infection.

In contrast, while raw vegetables can be contaminated with E. coli, they are typically less of a risk when they are properly washed and prepared. Cooked poultry and processed meats also undergo handling and cooking processes that typically reduce the risk of pathogens, whereas ground meats require more stringent cooking temperatures to ensure safety.