Final answer:
Consumption of raw or undercooked ground beef and contaminated produce can result in foodborne illnesses caused by bacteria like Salmonella and E. coli O157:H7. Proper cooking and hygiene can prevent these illnesses. Produce has been a notable source of such outbreaks in recent years.
Step-by-step explanation:
Foodborne illnesses can be contracted by consuming raw or undercooked ground beef, as well as contaminated produce. A common cause is bacteria, such as Salmonella, Escherichia coli (E. coli), Listeria, Vibrio, and Campylobacter jejuni. These pathogens can contaminate a wide range of foods, including meat, poultry, dairy, seafood, and produce.
Produce has lately been a significant source of outbreaks, with instances like the raw spinach outbreak in 2006 caused by E. coli O157:H7, a serotype known for its severe and potentially lethal symptoms. Foods prone to bacterial contamination include unpasteurized milk and juices, raw vegetables such as lettuce, and raw sprouts. Proper food handling, cooking, and personal hygiene practices are essential prevention measures against these threatening pathogens.
Not all strains of E. coli are harmful, but certain serotypes like O157:H7 can cause critical illness. Bacteria continuously evolve, leading to the emergence of new strains, which can cause outbreaks in different types of food, emphasizing the importance of vigilance in food safety.