Higher quality meals on one side vs the risk of serious food born illnesses and death on the other.
Public health guidance should be (and is?) instructions for how to produce reliably safe food.
Is shouldn't be (and isn't?) guidance for what the tradeoff should be between risk and pleasure.
The latter is entirely subjective and up to individuals. This is why you can go out to a public restaurant and get chicken sashimi if you want.[1]
Chicken sashimi is almost (but not in law) prohibited (except limited area) by Japanese health center but it still served because of those restaurants are stupid. They constantly produce ill customer. To be fair, most restaurants won't serve raw chickens.
Speaking about limited area, Kyushu produces very clean chickens that considered to very low risk to eat in raw (Torisashi). They are allowed by local health center.
You actually can't do that, with very few exceptions.
“A raw animal food such as raw egg, raw fish, raw marinated fish, raw molluscan shellfish, or steak tartare, or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in subdivision (c), may be served or offered for sale upon consumer request or selection in a ready-to-eat form if either of the following conditions are satisfied: (1) All of the following requirements are met: (A) As specified in paragraph (1) or (2) of subdivision (e) of Section 114091, the food facility serves a population that is not a highly susceptible population. (B) The food, if served or offered for service by consumer selection from a children’s menu, does not contain comminuted meat. (C) The consumer is informed pursuant to Section 114093 to ensure its safety, the food should be cooked as specified in subdivision (a) or (b). (2) The department grants a variance from subdivision (a) or (b) pursuant to Section 114417 based on a HACCP plan that satisfies all of the following conditions: (A) It is submitted by the permitholder and approved pursuant to Sections 114417.1 and 114417.3. (B) It documents scientific data or other information showing that a lesser time and temperature regimen results in safe food. (C) It verifies that equipment and procedures for food prepared and training of food employees at the food facility meet the conditions of the variance.”
https://www.cdph.ca.gov/Programs/CEH/DFDCS/CDPH%20Document%2...