I don’t know any food microbiologists who eat raw oysters; they may exist, but maybe I only know the drunks and they know better than to play with Vibrio and its liver-specific toxins.

And every time we post something about raw oysters, producers and government-types say we have no idea what we’re talking about – and provide no data.

So this isn’t me, it’s from the Washington state department of health via Seattlepi, which is telling Washingtonians to thoroughly cook their oysters.

The department says that cooking shellfish until the shells open is not enough for kill harmful bacteria.

Summer's warmer temperatures mean that levels of the bacteria Vibrio parahaemolyticus increase in state waters. Eating an oyster with the Vibrio bacteria can lead to diarrhea, stomach cramps, nausea, vomiting, headache, fever, and chills. It says that symptoms usually appear within 12-24 hours after eating infected shellfish and usually last from two to seven days.

The department recommends oysters should be cooked to an internal temperature of 145 degrees for at least 15 seconds to thoroughly kill the bacteria.

Yes, I temp my oysters with a thermometer. Because I know a few drunks and don’t want to kill them.

It’s hamburger porn season, even in Sydney, and the advice is worse than ever.

I have low expectations of Rachel Ray and other celebtards; the N.Y. Times has now continued its long history of food safety fashion over facts by promoting the finger-the-meat method of determining whether meat is cooked.

From a previous article, recycled in the terrible Times piece, about how to test for raw: Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like.

Newspapers are rapidly irrelevant. This is what Johnny Cash and I think about fingering your meat (below). Stick it in. Use a thermometer.

 I like gray food. Sometimes.

Pot roast, gravy, mushy peas, mashed potatoes – it’s comfort food for the Brisbane winter (high 70F, low 48F).

It’s gray. And piping hot.

But I also like hamburgers that aren’t hockey pucks, pork that isn’t leather, poultry that melts rather than substitute as a rubber ball.

To cook many foods safely without overcooking requires a tip-sensitive digital meat thermometer.

But, the Brits are the Brits, and once again, the best government communications types can come up with is, cook food until it’s piping hot.

This time it’s the Health Protection Agency, which issued one of those completely ineffectual food safety reminders as part of the taxpayer-funded Food Safety Week – another way to blame consumers if they get sick.

Among the helpful tips:

“Ensure that you cook/BBQ meat until it is piping hot – particularly poultry, as this will kill off any bacteria.

Dr Bob Adak, an expert in gastrointestinal disease at the HPA, said: “Bacteria can survive in all kinds of environments and can grow and spread rapidly given the opportunity. But you can combat this by cooking meat correctly to kill any bacteria that may be present and using hot soap and water when washing up and wiping surfaces thoroughly to eliminate harmful bacteria and reduce the risk of infection.”

Where can I buy some of this hot soap?

Amy likes her lamb; and she likes it rare.

I'm ambivalent. But when I do cook lamb, which is abundant in Australia, I always use a tip-sensitive digital thermometer to make sure it gets to at least 140F and not overcook.

I worry about the worms.

Toxoplasmosis doesn't grab the headlines the way salmonella or E. coli outbreaks do, but new research suggests that some organic meats may be more likely to carry this parasite, which can then be transmitted to consumers who eat these meats, if undercooked.

Cari Nierenberg of My Health News Daily reports the authors of a paper published online May 22 in the journal Clinical Infectious Diseases write, "The new trend in the production of free-range, organically raised meat could increase the risk of Toxoplasma gondii contamination of meat.”

The researchers point out that eating undercooked meat — whether organic or conventionally raised — especially pork, lamb and wild game such as venison, is one of the main ways people become infected with the toxoplasma parasite. People can also contract the infection by not washing raw fruits and vegetables, which may have come in contact with soil contaminated by cat feces.

Cats can spread toxoplasmosis after eating other infected animals and then passing the parasite along in their feces. This can contaminate not only home litter boxes, but the soil or water if a cat goes outside.

Although perhaps as many as one in five Americans carry the parasite, few people have symptoms because the immune system in healthy people does a good job of preventing T. gondii from causing illness. Toxoplasmosis presents more of a threat to pregnant women and people with a weakened immune system, especially if they change cat litter boxes or touch contaminated soil when gardening.

The new research reviews the foods most likely to carry the parasite, and how people can prevent becoming sickened by it. The foods with the greatest chance of carrying toxoplasmosis parasites in the U.S. include raw ground beef or rare lamb; unpasteurized goat's milk; locally produced cured, dried or smoked meat; and raw oysters, clams or mussels.

Growing consumer demand for "free-range" and "organically raised" meats, especially pork and poultry, will probably increase the prevalence of T. gondii when people undercook and eat these foods, according to the study's authors, Dr. Jeffrey Jones, of the parasitic diseases branch of the Centers for Disease Control and Prevention, and J.P. Dubey, of the USDA's Animal Parasitic Disease Laboratory.

That's because as more pigs or chickens are raised in less confined, more animal- friendly environments, they have greater access to grass, soil, feed or water that may be in contact with infected cat feces, or to rodents or wildlife infected with T. gondii.

Compared with chickens raised indoors, the prevalence of the parasite in free-range chickens is much higher, anywhere from 17 percent up to 100 percent, in some estimates. (But the risk is low for chicken eggs, the authors noted.)

Other research has shown that more organically raised pigs have tested positive for T. gondii than conventionally raised pigs.

Sheep also have a higher likelihood of being contaminated with toxoplasma, as do game meats such as deer, elk, moose and wild pig. Beef and dairy products have not yet played a main role in transmitting the infection, except for eating raw or undercooked ground beef.

"Toxoplasmosis in an under-recognized source of food-borne illness and attracts little public attention," said Douglas Powell, a professor of food safety at Kansas State University in Manhattan, Kan. "People are not as familiar with this parasite, so we think it doesn't happen much," he explained.

Yet, toxoplasmosis is one of five "neglected parasitic diseases" targeted by the CDC as a public health priority.

By one recent U.S. estimate, toxoplasmosis was the second-leading cause of food-borne illness deaths (salmonella is first), claiming more than 300 lives a year. The parasite was also responsible for more than 4,000 hospitalizations annually, ranking it fourth among food pathogens.

As consumers shift their eating preferences, whether it's to organic foods or to less-processed foods, the microbial risks are altered, Powell said. "Whatever food- production system we come up with, some 'bugs' will find a way to adapt and flourish. So the key is continual vigilance."