Well, at least you are somewhat consistent, although rather scientifically naive. (I also notice you didn’t include pork or poultry tartare on your list of healthy foods... hmm.)
Animals, being biologically similar to us, are hosts to pathogens that also attack humans. That means that no amount of sanitation at the point of slaughter or butchering will protect against those pathogens, because they are present within the flesh. Livestock, since they are raised outdoors, are targets of all kinds of pathogens, which they are exposed to from mosquitoes and wild animals. That means that no matter how clean the farm is kept, the animals are always going to be exposed to pathogens.
Some parasites have evolved to exploit our food habits. For instance, some parasites in fish need to spend time in other hosts, such as mammals like humans.
Plants, being biologically different from us, are not typically hosts to pathogens that can attack us. That only means that the probability of a pathogen being present within the tissues, instead of on the outside surface is decreased (not eliminated). Plants are washed and bleached before they go to market, to control the exterior pathogens.
This is why it is recommended to cook animal products thoroughly, but only to wash plant products.
I do eat rare steak and eggs over-easy or soft boiled, but I am under no illusions that the practice is completely safe. To reduce the danger, I make sure the exterior surfaces are completely cooked, because pathogens can be introduced during handling. In fresh steak kept cold until just before cooking, pathogens on the exterior surface don’t have sufficient time to penetrate the interior. The same applies to eggs. (Pathogens are small and move slowly; cold slows their movement.)
As for vegetables, I do eat some of them raw, but I inspect them to make sure the skin is intact (a break in the skin can allow pathogens easy access). I peel the outer leaves off lettuce and cabbage.
I do not pretend to understand what the concern about protecting natural enzymes is all about. Unless you have a metabolic disorder of some sort, you have all the enzymes you need to digest your food. (Some of those enzymes are provided by gut bacteria.) Considering that ricin and anthrax toxins are also natural enzymes, I’m *not* impressed by a desire to preserve food enzyme activity. Not all enzymes are destroyed by cooking: toxic staph enzymes survive cooking perfectly well.
I’ve attended quite a few American Society for Microbiology conferences. Those are real eye-openers: the struggle to maintain a safe food supply involves thousands of people, and even with all that effort, we’re barely keeping ahead of the threat. Food from a small family farm is not intrinsically safer; pathogens really do not care about farm size. No, I do not mind federal and state involvement in maintaining a safe food supply. I do not see any private entity that is in a position to coordinate all of the activity necessary for that effort. Besides, providing for the general welfare *does* happen to be in the Constitution—and, certainly, food safety is a welfare issue.
Let me close with mentioning that there have been 12 food recalls issued this week (http://www.foodsafety.gov/recalls/recent/index.html). Out of those, 11 are for microbial contaminations. Five botulism, four salmonella, one listeria (in raw cheese), and one norovirus. The recalls are evenly divided between plant and animal products.
“...you didn’t include pork or poultry tartare...”
In parts of Europe pork is specially raised and certified Trichinella spiralis free - pork tartare is served from these animals. You might enjoy a tasty appetizer of pork tartare if you were to go to France :)
“...although rather scientifically naive...”
Naivety is not my style. I am credentialed. Live with your fears, I will live with my knowledge in freedom and in good health.
As for dealing with pathogens, a dairy farmer friend of mine meters 50% hydrogen peroxide into the drinking water for his herd. They stay very healthy. He is milking cows that are now in their teens...unheard of in large dairy farm practice, where at most two years for producing milk, then its hamburger time.