A). The likelihood of parasitic propagation to meat, amongst birds and droppings, bugs (such as flies and fleas), fish, the conditions of farmed animals, and repeated and non-sanitized usage of food machinery, is large (in this status of science).
B). Sub-well-done meat is very publicly common, and actual raw meat is somewhat also, furthering the problem.
C). The low likelihood that raw meat is properly frozen (for consumption) –
>Freezing and storing at an ambient temperature of -4°F (-20°C), or below, for 7 days; freezing at an ambient temperature of -31°F (-35°C) or below until solid and [!] storing at an ambient temperature of -31°F (-35°C) or below for 15 hours; or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hrs ..
But for ~those conditions, *any* ("uncooked") meat is susceptible to parasites.
B). Sub-well-done meat is very publicly common, and actual raw meat is somewhat also, furthering the problem.
C). The low likelihood that raw meat is properly frozen (for consumption) –
>Freezing and storing at an ambient temperature of -4°F (-20°C), or below, for 7 days; freezing at an ambient temperature of -31°F (-35°C) or below until solid and [!] storing at an ambient temperature of -31°F (-35°C) or below for 15 hours; or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hrs ..
But for ~those conditions, *any* ("uncooked") meat is susceptible to parasites.
