That’s sooooo dumb holy crap. You’re so combative on things you clearly don’t understand at all!

Industry standard are never “all beef must be sterile” that’s insane. Industry standards are “you’re allowed max one rodent hair per 100g of food” or “you’re allowed 3 insect larvae per pound of canned elderberries” (real FDA regulations). Industry standards ARE being enforced, they include minimum cooking temperatures for meats.

I know you won’t understand why “don’t allow contamination risks” is absolutely brain-dead. I don’t have the crayons to explain it to you. Do a couple hours of research, figure out where contamination in beef comes from and what rules and regulations are in place to reduce the exposure risk. Then look up the way typical slaughterhouses and meat processors work, including the health and safety regulations that reduce contamination risk. Then look up why steaks can be cooked medium but not ground beef. Then look up what you need to do to make raw ground beef safe like steak tartare and med burgers. Then look up the cost associated with any single test for bacterial contamination on surfaces.

Once you’ve got a good understanding of the situation, in general you’ll realize the regulations that are in place make sense and that more stringent regulation wouldn’t solve anything in a cost effective way, nor meaningfully reduce human contamination and disease.

That or you won’t understand enough and you’ll still have a crazy opinion.

Or, just maybe, in the rare case where you’re a brilliant, reasonable person, you’ll support some small budding initiative already in regulatory circles that makes a small incremental improvement to safety at a reasonable cost.