There's a world of difference between eating something that you've cooked, to a quality standard you know, in verifiably sanitary conditions, with limited expos

There's a world of difference between eating something that you've cooked, to a quality standard you know, in verifiably sanitary conditions, with limited exposure to bacteria, within a relatively short timespan after cooking, and eating food shipped across the country from an unknown, functionally-anonymous, and unaccountable source. While people are certainly welcome to spin that wheel, it's disingenuous to equate the risks with home cooking.