I’ve never gotten sick from rare meat.
I’m a stickler for freezing pork before I cook it (which kills pork tapeworms and other nasty parasites), and cooking it well, I always cook chicken through (although I like duck pink), but my beef is always going to be barely cooked, and my lamb pink. If I’m cooking tuna, that gets frozen, properly defrosted, and cooked to rare too. Organ meats, I cook thoroughly, but that’s only because I don’t like the texture of rare liver and kidneys.
Seriously, I had to take 2 years of microbiology, and there is very little risk from properly prepared, good quality meat. Cheap meat, badly prepared, improperly stored, improperly defrosted, re-frozen or cross-contaminated, sure, you’ll have problems- a nice fresh steak that goes from your butcher to your plate on the same day, not a huge issue.
A lot of food poisoning is coliform, and most of that, dare I say it, is from the badly washed hands of food preparation staff, rather than from the meat itself. Certainly Staph Aureus food poisoning is very common, and that is a skin commensal, usually found in food through cross contamination by human hands.
Also, think about people who get sick after a burger and salad- was it because the burger wasn’t cooked through, or is it because the person used the same chopping board for the salad and the meat, without washing it properly in between? Or perhaps they were making the burger patties before chopping the salads, without washing their hands properly in between. More often it’s not the cooked meat, it’s the germs from the hands or the raw meat that have got transferred onto something raw or already cooked.