Which type of pathogens are commonly associated with raw or undercooked meat?

Bacteria, specifically Salmonella and E. coli, are well-known pathogens that are commonly associated with raw or undercooked meat. These bacteria can inhabit the intestines of animals and can contaminate meat during processing. When meat is not cooked to the proper internal temperature, these pathogens can survive and cause foodborne illnesses in humans.

Salmonella can lead to symptoms such as diarrhea, fever, and abdominal cramps, while E. coli, particularly the strain O157:H7, can cause severe gastrointestinal distress and, in some cases, life-threatening complications. Proper cooking and handling of meat are crucial to eliminate these harmful bacteria and prevent foodborne illnesses.

Other options mentioned do not typically represent the primary concerns related to raw or undercooked meat. For instance, while Hepatitis A is a viral infection often associated with contaminated food or water, it is not predominantly linked to meat. Trichinella is indeed a parasite associated with undercooked pork, but its relevance is significantly less when compared to the impact of Salmonella and E. coli in a broader context regarding various types of meat. Saccharomyces is a yeast commonly involved in fermentation processes, not typically a concern in relation to meat handling.