Certified Professional Food Safety (CP-FS) Practice Exam

Which of the following pathogens is commonly associated with undercooked beef?

1. Escherichia coli

2. Listeria monocytogenes

3. Salmonella enteritidis

4. Clostridium botulinum

The correct answer is: Escherichia coli

Escherichia coli, particularly the strain known as E. coli O157:H7, is commonly associated with undercooked beef. This pathogen can be present in the intestines of healthy cattle and can contaminate the meat during the butchering process. Undercooking beef, especially ground beef, does not kill this pathogen, which can lead to severe foodborne illness if consumed. The symptoms of E. coli infection can be serious, including gastrointestinal distress and potentially life-threatening complications like hemolytic uremic syndrome (HUS). This makes it critical for food safety practices to ensure that ground beef and other cuts of meat are cooked to appropriate internal temperatures to eliminate the risk of infection from this pathogen. While Listeria monocytogenes is primarily associated with deli meats and unpasteurized dairy products, Salmonella enteritidis is more commonly related to poultry and eggs. Clostridium botulinum is associated with improperly canned foods rather than undercooked meats. Thus, E. coli's specific link to undercooked beef solidifies its identification as the correct answer.