Fun facts: Beef (and I think bison) contaminants tend to be on the outside and should at minimum be seared; ground/minced should still be cooked thoroughly because those outsides have been mixed with a dirty grinder, poultry/salmonella and pork(trichinosis parasite?) are inside and need thorough cooking. Also the way the US washes the bloom off the eggs makes the eggs less likely to cross contaminate and spread salmonella BUT need to be kept in the fridge and salmonella can penetrate the shell and should be cooked through a little runny yolk is fine but sunny side up is risky. Fresh farm eggs done properly can be eaten raw after a brief dunk in some boiling water to clean and sanitize before cracking.