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Hemorrhagic Colitis caused by E. coli is primarily linked to the consumption of undercooked or contaminated beef, particularly ground beef, which can be contaminated with strains of E. coli, specifically O157:H7. This bacteria is commonly found in the intestines of healthy cattle. The transmission typically occurs when these pathogens are present in the feces of cattle and subsequently contaminate meat during slaughter and processing. When consumers eat undercooked beef, the E. coli can infect their digestive system, leading to symptoms like severe abdominal cramps and bloody diarrhea, characteristic of Hemorrhagic Colitis.

Contaminated water and the intestines of infected humans also have relevance in the broader context of E. coli transmission, but they are not the primary sources for this specific complication linked to E. coli. Salty foods do not significantly contribute to the transmission of this particular strain. Thus, the connection between cattle intestines and Hemorrhagic Colitis is critical in understanding how this infection is acquired and spread.