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Things get even more complicated. We know the definition of “sterilized” means that there are zero microbes, spores, or parasites. Zilch. None. Because sterilizing food usually involves very high temperatures, high pressure cooking, and addition of acids, all of which seriously impact palatability, we settle for pasteurized. But the definition of pasteurized is not fixed in concrete. Technically, pasteurized means that so few bugs are left that the chances of getting sick are so minute that we shouldn't worry. But how many pathogens are dangerous for you? Or for me? Or for an infant? Or for someone with a weakened immune system?
The USDA standard for pasteurization of meat is a kill rate of 7D or 10 to the 7th power which means that only one bad cell has survived out of 10,000,000. You need a lot more than one cell to take out a large animal like a healthy human, so the USDA has decided that a 7D kill rate is pretty darn safe. But is it safe enough for a person in chemotherapy? For someone with AIDS? And
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