This is a question that has been going through my mind.
I have a weber beer-can chicken holder, it catches ALL of the juices that drip from the chicken, so..., the chicken cooks in it's own juices, ...just like the turkey my mother and grandmother fixed in the oven for Thanksgiving and Christmas. The point being, they took the deadly juices that came from the uncooked bird and basted it with them, and we never got sick, not once, and I'm certain I'm not the only one here that has eaten turkey cooked in this fashion whether it be newbies or veterans.
I'm with BigSteve, I don't want to cause a debate, but it seems that there are millions of people that ate turkeys cooked this way in the 50's and 60's that never were sick from eating the juices that dripped from the bird, personally, I use my injecter and remove the juices from under the fat and make a tasty gravy.
Another thing I don't understand is why put a juice pan or a pan of beans under beef, pork or lamb and then use the drippings to make an "au jus" or to season the beans if the uncooked juices that drip from uncooked meat are deadly?
Again, I don't claim to be an authority, I'm just asking if there is any documented evidence to this claim?
I hope I haven't offend anyone, Gene