Which of the following bacteria is commonly associated with undercooked ground beef?

E. Coli is commonly associated with undercooked ground beef, particularly the strain E. coli O157:H7, which can lead to severe foodborne illness. This bacterium is found in the intestines of cattle and can be transmitted to beef during the slaughtering process. When ground beef is inadequately cooked, the bacteria may survive, posing a risk of food poisoning when consumed.

The high temperature of proper cooking destroys E. Coli, which is why it's essential to cook ground beef to an internal temperature of at least 160°F (71°C). This measure ensures that any pathogens present in the meat are eliminated, reducing the risk of illness.

Other bacteria mentioned, such as Salmonella, Clostridium botulinum, and Listeria, are associated with different types of food or conditions—a fact that highlights the importance of understanding which pathogens are linked to specific foods and proper cooking practices to prevent foodborne illnesses.