It’s not both tho…
Proper preparation is what works.
Mitigating infection of the animal is a step we do because we know a non zero amount of idiots won’t follow food prep regulations.
It lowers the chances, but doesn’t make it impossible.
Hell, 100% clean meat can still pick it up between butchering and consumption.
Is it common? No. But it is with people who habitually flaunt food prep regulations.
Regulations cover both. That is what I’m saying, regulations. And regulations both contribute to food safety. I’m not saying that safety during animal life is enough, as you seem to want to suggest. I’m simply covering that regulations cover both, and both contribute to food safety.
If you want to put it another way, we’re talking about different things. I’m talking about the entirety of the food and regulation system, both animal and cooking. And you’re focusing exclusively on cooking. (I also recognize your username, so I’m out.)
Live animal regulations are like seatbelts, they don’t prevent a crash, they just hopefully mitigate injury.
They’re there in case someone doesn’t prepare it correctly.
But if everyone prepared it correctly, no one would get the parasites.
They’re the emergency parachute. It’s stupid to not bring one, but if everything goes right it’s not necessary.
I also recognize your username, so I’m out.)
Then block me so you stop replying and I stop having to reply because misinformation about food safety is a big enough deal I feel obligated.
