@QuietLurker@mastodon.social

I've addressed this a little last week, but, I think it still stands today. It sucks, but, you're not wrong about the track record. You have to make your own decisions until a different track record is established.

We don't drink milk, but we did buy some to make kefir with every couple of weeks, and we quit doing that for now. That said, it should be safe if properly pasteurized.

We eat cheese and haven't stopped. I'm far from an expert, but, from what I know from personal experience cheese makers know if something is growing in their cheese and throwing off the chemistry, pH, etc.

We don't buy grocery store beef, so, I haven't given it too deep of thought. Off the top of my head, we've lived with bird flu theoretically infecting any given chicken for years now, and if cooked above 165 it should be safe. I would think the same applies to beef, but, I know we are a nation of medium/medium rare beef. Since there's really no science on infectious dose from eating infected meat it's hard to intelligently discuss.

If it were me, I might wait until we have some more information on that, specifically the USDA's ground beef testing. But that's easy for me to say when it doesn't affect us, personally. If you live on a beef diet you might have a different outlook on that.