True or False: E. coli can thrive in both uncooked and cooked foods.

E. coli, particularly certain strains that are pathogenic, is typically associated with raw or undercooked foods, especially meats, dairy, and produce. These bacteria can be present in the intestines of healthy animals and can contaminate food during processing or handling. Cooking food properly is crucial as heat effectively kills E. coli and other harmful microorganisms.

When food is cooked to its appropriate internal temperature, it significantly reduces the risk of contamination by E. coli. However, once food is cooked, if it is not stored properly or handled correctly, it can become re-contaminated by external sources, but E. coli does not thrive in well-cooked foods. Therefore, while E. coli can be present in raw foods, it cannot thrive in properly cooked foods, leading to the determination that the statement is false.