Which type of meat is most likely to harbor bacteria?

Ground beef is most likely to harbor bacteria due to the way it is processed and handled. During the grinding process, any bacteria present on the surface of the meat can be mixed throughout the product, leading to an increased risk of contamination. This is particularly concerning because bacteria such as Escherichia coli and Salmonella can be present in the meat, and ground beef does not go through further cooking steps like whole cuts of meat, which may help kill surface bacteria.

Additionally, the potential for cross-contamination is higher with ground beef, especially if proper food safety practices are not followed during preparation and cooking. Thus, the handling and processing of ground beef significantly elevate its risk profile concerning bacterial contamination compared to whole cuts of meat like roast chicken, roast veal, or roast pork, which have less surface area exposed to potential pathogens.