Why were you eating raw meat, may I ask?
But American food practices are so awful that it is impossible to eat raw meat here, mostly: some places are careful. That's why cows are pumped full of antibacterials: because they are given growth hormones until their udders rip, and are constantly infected.
This doesn't happen in parts of the world where animals are raised and slaughtered in non-high-density, full-speed-ahead industrial production.
The main reason America needs so many food laws is because they try to scale everything up so that people can eat steaks every day for pennies. I'm exaggerating, but only a little. Americans gotta have it all, and you can raise animals ethically, safely, and without drugs with that kind of entitlement. That's why food tastes so much better in provincial parts of Europe, it's not a myth.
While American food standards are definitely worse, it’s a mistake to say that in Europe raw meat is safe. Even in the most rustic of environments there are loads of ways for your raw meat to get messed up. So you’re needing to trust a lot of stuff and are rolling the dice a bit each time.
Of course everything is a dice roll, but turns out cooking meat solves a lot of problems.
Factory farming did not create food poisoning!
No one said it did.
But it exacerbates it by orders of magnitude.
Also odd to hear someone defending factory farming.
Steaks are OK because there’s not usually bacteria within a cut of meat (at least not a rotten one). Ground beef is all surface area.
How risky? Compare it to other risks we are commonly undertake, like driving. If you can't quantify risk, you're not providing a useful comment.
So let's go back to: If you don't quantify risk, you're not providing a useful comment. That applies to the CDC too.
If you mean you can tolerate more risk than others, that would be a higher risk tolerance.
In Germany, eating Mettbrötchen is rather popular in certain regions, and somewhat popular in the rest. As far as I know, that also applies to some neighboring nations.
A Mettbrötchen is basically minced raw pork with some salt, pepper and other spices, with onions on top or worked inside the meat. You put that on a baked roll (or sometimes other bread). There is also Mettwurst (sausage), although that's often at least smoked. Rarely the mett you'd eat raw is a mix of raw pork and raw beef. Mett may only be sold on the same day it was prepared, but it's rather popular so you will find it in basically every supermarket (especially the ones with in-house butchers), or you can buy ready to eat Mettbrötchen/Mettbrote (rolls/bread) in basically every full service bakery and some self-service ones.
I am not really fond of that to the point I would prepare that for myself, but have occasionally indulged when offered.
Bonus picture: Mettigel (mett hedgehog), which is for various popculture reasons a popular way to decorate the mett (before you put some of it on a roll/bread)
https://upload.wikimedia.org/wikipedia/commons/0/0a/Mettigel...
In chicken, beef, and pork, the concern is typically bacteria (like salmonella, and e. coli) or parasite cysts (like trichinosis), which are not killed by freezing.
But in my defense, I got sidetracked googling pictures of Mettigel.