Have a burger

Consumer Reports studied hamburgers, i.e. ground beef which can make us sick , particularly when it’s cooked at rare or medium-rare temperatures under 160° F. The CDC estimates that“Up to 28 percent of Americans eat ground beef that’s raw or undercooked.” 

Some numbers from the article

Between 2003 and 2012, there were almost 80 outbreaks of E. coli O157 due to tainted beef, sickening 1,144 people, putting 316 in the hospital, and killing five. Ground beef was the source of the majority of those outbreaks. 

The CDC thinks that very few cases of food poisoning are actually reported; it thinks only 4% are. Ground beef is more likely to cause food poisoning than basic beef. Bacteria can get on the meat during slaughter or processing. In whole cuts such as steak or roasts, the bacteria tend to stay on the surface, so when you cook them, the outside is likely to get hot enough to kill any bugs. But when beef is ground up, the bacteria get mixed throughout, contaminating all of the meat.

Consumer Reports looked at 458 pounds of beef. They found

• bacteria that signified fecal contamination (enterococcus and/or nontoxin-producing E. coli), which can cause blood or urinary tract infections. 
• Almost 20 percent contained C. perfringens, a bacteria that causes almost 1 million cases of food poisoning annually. 
• Ten percent of the samples had a strain of S. aureus bacteria that can produce a toxin that can make you sick. That toxin can’t be destroyed—even with proper cooking. 
• Just 1 percent of our samples contained salmonella.