| > Want to eat raw lettuce and undercooked steak without getting sick? Those privileges come from factory farming techniques. Outbreaks of E. coli, listeria, giardia, etc. are common in factory farmed bagged lettuce. Dole certainly isn't some small artisan operation; https://www.cdc.gov/listeria/outbreaks/packaged-salad-mix-12... https://www.washingtonpost.com/business/2023/08/16/ecoli-str... "'There are more and more people wanting products like triple-washed bagged lettuce, but bagged salad is a great vector for E.coli growth,' he said. 'And farms have expanded closer and closer to animal feedlots and dairies, and these are now more prone to flooding.'" Farm workers pooping in the fields because they're not allowed to walk 15 minutes to a port-a-potty doesn't help, either. https://www.wsj.com/articles/SB888948983807436500 > And I still prefer my meat very well done, burned, because that's how meat must be cooked in parts of the world that don't have western-style factory farming. That's more likely to speak to a lack of food safety regulation in the supply chain, from farm to slaughterhouse to store to table. It's entirely possible to properly process an artisanly raised organic cow in a way that avoids spreading E. coli all over it. |
Common, in that millions of people eat the food and a vanishingly small number get sick during the rare outbreaks. Compare pre-industrial farming, where nearly everyone got sick on a somewhat regular basis. Read British history. Everything was boiled for a reason. Today we can get away with lightly washing our food. Most everyone opens a salad and eats without question. That is new. That is because of modern farming practices.