Which of the following is a primary method to prevent E. Coli prevalence?

Cooking food, particularly ground beef, to minimum internal temperatures is a primary method to prevent E. Coli prevalence because this bacterium is commonly associated with undercooked beef. E. Coli is killed when food reaches certain internal temperatures, which is critical for ensuring that harmful pathogens are eliminated, thus making the food safe for consumption. The recommended minimum internal temperature for ground beef is 160°F (71°C). By reaching this temperature, the likelihood of foodborne illness caused by E. Coli is significantly reduced.

While excluding food handlers with coughs, washing produce, and preventing cross-contamination are important food safety practices, they don’t directly address the specific risk of E. Coli that arises from undercooked meat. Therefore, ensuring that food, especially meats, is cooked properly to the correct internal temperature is the most effective method to control and prevent the prevalence of E. Coli in food.