I still eat sushi, soft serve icecream, and steak tartare. I still don't obsessively wash all my produce.

But, imo, it's worth the risk to either get single-source ground beef to make burgers with, or cook it through. I don't worry about it as much at restaurants if they advertise 100% sirloin/similar ground beef because that's less risk as well.

A lot of people don't know how much of a risk ground beef is. I'm just spreading the knowledge If people want to shovel it raw down their gullet, that's their choice and not my business as long as I've done my part to make sure they know the risk. And yes, it is my part. Yay veterinarian's oath.

And as far as Bourdain goes...he has the finances to struggle through a hemorrhagic E.coli infection without worrying about paying bills for the rest of his life. A lot of people don't have that luxury. It's easy to assume the risks when you don't need to worry about gigantic hospital bills, missed days of work, children that eat at your table, etc...etc... I'm going to have to disagree with him about oysters, but that's because I vomit every time I eat them, not one out of a thousand