99% of food safety risks are a complete farce.
That being said, people who shout "the dirt's good fer yuuu / God made dirt, dirt don't hurt" or try to douse their liquids in essential fucking oils thinking it cleans jack shit (outside of orange peel/lemon peel oil) are also fucking stupid 4/5 times.
Food safety to never get (horribly) sick ever again:
>Wheat sprayed with glyphosates is poison, but it's a slow-killer like Arsenic
>Most things die to 5-20 minutes of boiling water or 10 minutes in a 350 oven for a flat surface, typically in an inverse time to kill it vs deadliness equation
>A cast iron stove is the most fuel efficient stove but also the hottest in the summer; you can keep soups on a full-sized cast iron stove for days without worrying about bacteria (but don't do it on a sheet metal stove).
>Eggs are shelf-stable UNTIL you clean off the outer membrane
>Raw Eggs can be stored in sealed-off lime water indefinitely (limestone lime not the fruit)
>Drink/eat kombucha or yogurt or cold-fermented foods after a bout of heavy drinking to not fucking die from the rare food-borne pathogen
>Botulism toxins and live bacteria can be denatured by heat
>The problem with botulism is that the spores can reactivate in an airtight environment (tins and pickled jars) so use pink salts (nitrates NOT hippy Himalaya salt) or celery salt as a substitute in larger quantities, and always fully cook canned/jarred goods if you expect contamination in any possible way
>Salmonella spreads easily in cold wet environments, so don't "wash the chicken," move the chicken much, marinate steak before chicken when sharing a marination, and use gloves/sterilize frequently
>The cheaper the meat, the more you cook it "just to be safe" no matter the source
>Prions are a real concern when eating frozen meat so use frozen meat within a year of freezing in most cases. Yes, it will stay good for 100 years or possibly even 1000 years without giving you prions disease, but it's not worth the risk.
>The risk of salmonella in a chicken egg is salmonella in the shell or in the yolk, so a runny fried egg carries (almost) the same salmonella risk as a raw egg
>If you want to eat raw eggs you should make sure they are pasteurized for the above reason since the two areas have different vectors of infection
>An apple a day may or may not keep the doctor away but garlic and onions will most certainly
>You probably don't get enough iodine, iron, or calcium in your daily life so consider iodized salt and drinking more milk/eat more Asian greens which tend to have both
>When in doubt, drink a stout
Expanded: Any alcoholic beverage of 7% or greater ABV will generally kill off bugs in the food when you eat out/eat questionable foods; a dousing/shot of live/"raw" vinegar or a decent scoop of trustworthy kimchi/live sauerkraut will have the same effect for non-drinkers **with not as good of odds but significantly better than nothing).