Much like James, I am no food microbiologist but..... I believe that the quality of the product brought to market these days has risen to such a level that most of the problems of old are no longer warranted. I am not saying they have been eradicated only that we have safe water to rinse with, refrigerated storage in every house, antibiotic soaps (which I have seen become publicly used in my life time), we wash more and have clean disposable towels, etc etc etc....... We are not the same as we were even 50 years ago as to food safety directly and indirectly.
Most of the rules that are written are from back when they were needed, much like the laws, they simply stay on the books easier to leave them than to amend them. Why we have even seen the required cooking times to guarantee safeness reduced even again this century. We continue to progress. And its all be cause of innovations as well as education.
I am not saying there are no bugs anymore or you should stop worrying about them. I am saying that your chances today are so much greater of no damage due to breaking the rules, that sickness due to poor handling is so diminished, that if you do break the rules your chances of illness from it are the exception to the rule vice the norm of yesterday.
If you can think back to when there was little national news, and it was by paper or radio. You didn't see stories about people getting sick due to poor handling, cooking, or growing procedures, it just wasn't news. Today its just the opposite, it happens so seldom that it is a major national news story.
Someone has done a great job in advancements as well as education, and some rules although we should be aware are not quite as important as they were yesterday. Use common sense.
I have had food poisoning, it wasn't fun, and of all places to be really no fun, I had it for a week in boot-camp. I won't bore you with all those funny details. But today, if it happens its pretty much just a case of the GI's and who doesn't have a bottle or a pill in their medicine cabinet today to plug that problem? Nip it in the butt!
If you are going to cook, you have to be observant, use fresh meat and not at its due date. Follow the handling procedures you know are important, but mostly use common sense. Common sense is another word for wisdom, its applied knowledge.
If you like your steak rare, keep it cold till cooking, check that due date, wash your hands, follow sanitary procedures, if you do all that right you probably will not have a problem. BUT if you don't want to be bothered, either pick a different thicker steak or roll the dice. Its all on you to decide, there are no residential food police.