So here are a couple of sites I found to be helpful for my understanding.
Greetings all, In addition to being a Chef, I am also a Certified Servsafe Instructor...This means that I teach Sanitation and Food Safety to future Chefs. I can 100% verify what Richtee has posted. Bacteria is only on the outside of meat and salty rubs and/or acidic marinades if they don't kill the little buggers will inhibit growth while the meat is being smoked or cooked to a temp above 140*F. As a matter of fact restaurants like Outback, Texas Roadhouse and many others Roast their Prime Rib to 130 to140*F and holds it there all night long so it can be served Med-Rare. BUT!!! As stated above, grinding meat mixes the bacteria all through the meat. Things like Fatties, Meatloaf and Sausage, must be kept cold then heated above 140*F in under 4 hours. There is one EXCEPTION to the harmful bacteria on the outside theory...The parasite that causes Trichinosis, although no longer found in Pork (145-150*F Pink Pork is yummy), has reared it's ugly head in WILD BEAR MEAT!... So hunter's beware, Bear meat should be cooked to 150*F to be absolutely safe.
If anyone has any questions or concerns, feel free to PM me or E-mail me at firstname.lastname@example.org
I hope this helps clear things up...JJ
I can add too it a bit;
Steaks cut from a process using Meat Glue need to be treated like ground meat and cooked to 165°