my thoughts are that CWD has been around for long time. game farms saw higher instances of it due to the spread through saliva, faeces, urine of animals living in concentrated(crowded) pens.
my opinion is that anybody who has eaten deer for the last 30 years has probably eaten venison that has been infected with CWD. Your chances of exposure will have increased if you took your meat to a butcher. there is a high possibility that your meat was mixed with a CWD deer from an area with high CWD instances, even if you did not hunt those areas.
im basing my opinion on the fact that many have shot "healthy looking deer" that are infected. its only now with voluntary, in and in some cases, mandatory head submission, that the documented cases are increasing. it makes perfect sense as more are being tested.
if you have concerns with transmission to humans, stop hunting. thats really the only true prevention to exposure.
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