| HN Mirror

> I see a future where you cannot cook your own food unless you've become a professional specialist of cooking (for food safety).

This has already happening to some degree in the US, in the sense that one has to follow a lot of food safety practices in order to keep from getting violently ill eating food sold in a grocery store. The best example being the poultry industry.

Instead of our government requiring chicken farms control salmonella (which is required of European farmers), the poultry industry has convinced both the government and the consumer that it's totally cool to shift things to "you didn't cook your chicken properly so it's your fault that you got salmonella." Processed chicken in the US is washed in chlorine because there's so much salmonella and it would spoil the chicken between the packing plant and consumer's fridge.

Similarly, eggs sold in the US can't be stored outside the refrigerator because they've been washed to attempt to control salmonella; the washing destroys the egg's natural protective barrier.

We can't eat vegetables bought in a grocery store without washing them; otherwise we might get e.coli, because corporate megafarms refuse to provide proper sanitation for field workers and use enormous field sizes in order to eek out as much profit as they possibly can. Yet again: it's your fault you got e.coli because you didn't wash your vegetables well enough, not the fault of the farms and distributors and grocery stores for selling you unsafe food.