I have never succumbed to the current fashion for eating meat barely cooked, mainly because on the rare occasions I have had food poisoning, it has been as a result of eating food not fully cooked in a restaurant. DH was recently laid low for several days after eating seared tuna when eating out.
A preference for slow cooked casseroles and stews and because I buy meat in bulk and store it in a chest freezer means, I hope, that if I have ever bought infected meat, any infection has been killed by cooking. So far no-one has ever got food poisoning eating in-house, but I am not complacent. I know it could happen.