Ground meat

This is why, for example, it is typically safe for humans to consume steak that is cooked "rare" in such a way that the interior of the cut remains red in colour - the searing of the exterior of the meat is enough to kill any bacteria on the surface.

If ground beef is not well cooked all the way through, there is a significant chance that enough pathogenic bacteria will survive to cause illness.

[5][6] Undercooked Jack in the Box hamburgers contaminated in this manner were responsible for four deaths and the illness of hundreds of people in 1993.

A 2010 United States National Research Council report reviewed the scientific basis of the Department's ground beef safety standards, evaluated how the standards compare to those used by large retail and commercial food service purchasers of ground beef, and looked at ways to establish periodic evaluations of the Federal Purchase Ground Beef Program.

[8] The report found that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of food-borne disease will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served.