>>806002>Beef is pretty safe though, right?Not him but yes, yes it is. The biggest reason meats are considered volatile is because of the processing - chikens are rife with e.coli and salmonella because it thrives in their cloacas and shit and pens, and by extension their skin and feathers. it's almost impossible to slaughter a chicken (certainly not at the industrial farm level) without wholly contaminating the meat with the guts and gizzards and shit of the chicken. pork is a lesser risk but same thing - they're dirty animals and when you make shit like pork sausage a lot of "undesirable" parts get ground-up in there and the sausage MUST be kept cold and cooked thoroughly.
Beef doesn't have any of that - cows aren't rife with bacteria the way chiggins and pigs are, but even then the slaughtering process for beef doesn't have the same risk of contamination. Any meat left "warm" will grow cultures of bacteria, but beef is actually pretty much the safest if handled and cooked reasonably. Even wild caugh fish can be eaten as sushi even at room temperature because the lack of contamination (so long as it's handled properly and not cross-contaminated). Farm fish and long-term "frozen" fish stocks are riskier.
Beef cuts are pretty safe, processed/ground beef less so, fresh cuts of pork fairly safe, processed pork not safe, fresh cuts of chicken/poulty not safe.
As far as the FDA does, red tape is red tape but the FDA decrees the right thing 90% of the time. If we all farmed our own food the rules would be different but we trust factory farms to do it so rules is rules.
