> Anything over 145° will have killed most any parasites and bacteria.
> Game and all ground meats should be cooked to at least that.

I agree with all the information about cooking times and the hazards of
undercooked meat, however, I still indulge in various forms of ceviche. I
would argue that safe food handling procedures and proper and prompt
storage of meat is more important than temp.

In other words, I still get the shivers when I think of my grandmother
defrosting meat on the counter all day, but only occasionally worry about
my very rare hamburgers.