Rare or undercooked beef
Beef can harbor pathogens including E. coli and listeria. Dishes such as carpaccio or steak tartare, which feature raw beef, carry inherent risks. Even steaks or burgers cooked rare may not reach temperatures high enough to destroy bacteria. Ground beef poses an even greater concern because bacteria on the surface can become mixed throughout the meat during processing. For that reason, many food safety specialists recommend cooking ground beef thoroughly until no pink remains in the center.
