I think it's weird how the US put offloads most of the responsibility for preventing diseases to the supply chain and buyer, and not closer to the source. Lack of refrigerated trucks and unreliable power supply means we cannot rely on temperature being kept below specific temperatures. As a result, the regulations, processing and packaging are all work in tandem for safe food these conditions,e.g. regulations on how animals are reared, transported slaughtered, pasteurization and vacuum packaging. As an example, there are multiple brands of milk that's shelf-stable for months at room temperature.

> What are your thoughts when you hear Westerners talking about the danger of leaving a meat out of the fridge for a couple of hours and stuff like that?

It's not any different from the anywhere in the world, you have to be careful about how you handle food, or you will have a bad time.