How do you know by what mechanism you’ve become sick? Do you cook that sparsely that you can positively say you’ve never become sick a few days after eating something you’ve cooked?
I cook all the time and come from a family that actually cooks meals, so yeah, the hygiene aspect is a non-issue so long as you just wash stuff properly.
Really? It's one thing to understand that whatever pathogen you were infected with is (also) foodborne. But tracking the infection to something particular which you ate is generally quite hard, and it is even harder to track accidental contamination.
And many people do not understand where actual danger comes from. For example it is a really bad idea to rinse raw chicken meat. Yet this practice is still widespread.
If you've only been sick with respiratory illnesses that were "going around", you can be about, oh, 100% sure it wasn't from your wooden cutting board.
