Dietetic Technician Practice Test 2025 – All-in-One Guide to Exam Success!

The primary concern with hamburgers not being cooked to the proper temperature is the risk of E. coli 0157:H7 infection. This strain of E. coli can be found in the intestines of cattle and can contaminate meat during the butchering process. When hamburgers are not cooked to at least 160°F (71°C), there remains a significant risk that harmful bacteria, including E. coli 0157:H7, will survive, leading to foodborne illness if the contaminated meat is consumed.

E. coli 0157:H7 can cause severe gastrointestinal distress, and in some cases, it can lead to more serious complications such as hemolytic uremic syndrome, which can be life-threatening. Proper cooking of ground beef ensures that any harmful bacteria present are destroyed, making it safe for consumption.

In contrast, while other pathogens listed do pose risks in various food products, they are not primarily associated with undercooked hamburgers. For example, Salmonella is often linked to poultry and eggs, Bacillus cereus is associated with rice and beans, and Shigella is primarily linked to contaminated water or vegetables. Therefore, when it comes to hamburgers specifically, E. coli 0157:H7 is