I'm talking about other threads and it was my subjective assessment of it. I didn't say there wasn't a full spectrum of opinions.
That's why I said ..."and cooking it". It wasn't an either/or statement.
E. coli and salomenella were examples... but coming from a family of chefs and restaurant owners, I know that's not true. I had to look this up, but "In the United States, using FoodNet data from 2000–2007, the CDCP estimated there were 47.8 million foodborne illnesses".
Most food illness goes unreported. In fact, I'm positive I got food poisoning a few weeks ago, but after some uncomfortable bowel movements, I went on with my life and never filed a report with the CDC or went to the hospital. Another time I was sick for a week and lost 10 pounds, vomitted day and night. I should have went to the doctor but did not. I suspect a lot of other people do the same.
Don't mistake my statements as support for blackworms or against them. In some cases I'm playing devils advocate and in other cases, I'm just probing to find answers like everyone else.
I personally have nothing for or against blackworms. I was going to buy some for my fish and I probably still will (live). I still feed my fish bloodworms and brine shrimp even with all the people who are against it.
But one thing people forget about scientific rigor... it always starts with speculation, aka a hypothesis... which is often initiated by a historical search or literature search. So while I agree that laboratory studies help, I don't think thoughtful discussion is a waste of time.