Which food preparation practice can help prevent E. coli outbreaks?

Cooking beef to the proper temperature is a critical food preparation practice that can effectively prevent E. coli outbreaks. E. coli, particularly the strains associated with foodborne illnesses, can be found in undercooked or raw beef. When beef is cooked to the recommended internal temperature, which is typically 160°F for ground beef, it kills harmful bacteria, including E. coli, thus significantly reducing the risk of infection.

While purchasing produce from local farms can have its benefits, it does not directly address the prevention of E. coli, since the bacteria can also be present on fresh produce. Washing hands before slicing vegetables, while important for overall food safety and preventing cross-contamination, does not specifically target E. coli linked to undercooked meats. Additionally, using raw eggs in salad dressings poses a different risk, primarily related to Salmonella, and does not pertain to E. coli prevention. Thus, ensuring that beef is cooked to the proper temperature stands out as the most effective method in this context.