Bacteria such as E. Coli may be present on any cut of beef, but it is most common on minced beef because the mincing process may distribute the bacteria throughout the meat.
Whole meat cuts usually have bacteria on the surface, so cooking them to a surface temperature of 72° C or more is sufficient to kill the bacteria regardless of the temperature inside the meat, like in rare or medium rare doneness. However, minced beef must be cooked until the internal temperature reaches at least 72°C to ensure that dangerous bacteria are destroyed. This includes beef patties and meat balls.
Searing beef on the stovetop before roasting is also a good way to kill surface bacteria. Besides, browning the meat also adds flavour.
