Anonymous #2 4w

As long as there are real scientific measures to ensure that raw milk containing foodborne illnesses isn't being sold, I don't see the issue

1

Anonymous #2 4w

That would be called pasteurization

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Anonymous #3 4w

Or testing for foodborne illnesses

1

Anonymous #3 4w

LMAO I was waiting for this one

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Anonymous #2 4w

Beef tartare, sushi, etc. is prepared in a very specific way to avoid bacteria growth. You cannot flash freeze raw milk like you can with sushi. The only way to avoid E. coli and other bacteria in raw milk is to pasteurize it.

1

Anonymous #4 4w

The only WAYS (not way) are to pasteurize it or test for disease in the cows you milk consistently.

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Anonymous #4 4w

"It's not safe to rely on foodborne illness testing when the methods used do not test for all applicable foodborne illnesses" Gee who could have thought? I wish I had said something to that effect

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Anonymous #2 4w

It is far too expensive and strenuous to feasibly test for every single bacteria lingering in raw milk, in every single drop of that milk. I don’t know how else to tell you that shit is dangerous and a horrific idea to consume.

1

Anonymous #4 4w

That's why you test the cows you are milking for disease instead of the milk itself

0

Anonymous #2 4w

🤦🏻‍♀️ I do not have the energy to explain how bacteria doesn’t just come from the source of the milk and that environmental factors play a role, so I give up. This is like talking to a brick wall.

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Anonymous #2 4w

Hey, so bacteria exists outside of animals as well.

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Anonymous #4 4w

I question what they are teaching you about food science if you think steak is flash frozen for tartare anyway

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Anonymous #2 4w

I never claimed tartare was flash frozen. It’s taken from the source (which is not yet exposed to oxygen), cooled to extremely low temperatures, and hand chop immediately prior to serving to avoid contamination. It’s the same concept as to why you can eat a steak that’s still bloody inside. Sushi is flash frozen. Please read.

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