Does Salmonella really exist? Or is it just a big conspiracy invented by the FDA to keep people buying and renewing their foods regularly? I’ve lived in Japan for nearly two years now, and over that time have eaten countless portions of raw beef, raw chicken, raw fish, raw eggs, and even raw horse. Eggs are never refrigerated, and food is often prepared long before it’s actually eaten. Yet I’ve not had a single case of the runs since coming here. So what gives? Why are we so freaked out by uncooked foods in the US, such that we’ll throw out a pack of eggs after accidentally leaving it on the counter overnight?
I’ve been wondering this for awhile, but just decided to write about it after reading a similar post about health standards in China. The author discusses how, despite the country’s world-famous lack of cleanliness, he’s only gotten sick off of bad food once in three years. Personally, I wasn’t quite so lucky when I visited the Middle Kingdom in 2005…yet he does make some very interesting points.
So what gives?