A lot of people just do not seem to understand...
Any meat could be -tainted- or -contaminated-
A ribeye or a tbone or a sirloin would only be tainted on the -outside-
and the surface contamination is killed by cooking.
For any ground meat, however, in the grinding process,
what -was- on the outside is now on the -inside-
and surface cooking will not kill the contamination.
If you cook your burgers and other ground meats -well done-
then it is not a problem.
I hate well-done beef.