Yep. Cooking food properly kills most/nearly all harmful bad stuff. If asked, I always order my beef at least medium well. I’ve eaten underdone chicken before, before I knew it was a bad thing, so I know what it looks and tastes like. I can now send it back after the first bite.
Contamination by harmful chemicals is another story.
Beef is more forgiving than chicken( due to salmonella) but I would be more concerned with are the things that are not cooked such as raw veggies (Listeria, salmonella, E. coli) and shellfish.
Beef, pork, and egg based dishes to be cooked at a min temp of 160 (less for steaks)
Chicken is min of 165.
Seafood has a lower temp, but shellfish has its own set of rules.
Bottom line is, as a certified in food safety, I would personally never eat at a salad bar and I would feel safest eating a steak cooked to medium/medium well. Hubby, also certified, will eat rare.
Cut meats ... medium well.
Ground meats ... well done.
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I hope everyone knows “why”.