When my kids were little we often visited my friend’s dairy farm where fresh-from-the-cow unpasteurized milk was always on hand. It was hard, but my boys learned to say “no thank you.” Sure, my friend grew up drinking it and never got sick. But that was 40 years ago, before the arrival of new virulent, antibiotic-resistant strains of bacteria. Likewise, I love the taste of chilled raw oysters dipped in spicy cocktail sauce, but I stopped eating them when a new strain of the bacterium Vibrio parahaemolyticus appeared, sickening hundreds of people. Some studies show that hot sauce has antibacterial properties, but it’s not enough to count on.