Below is excerpt on Risky Eating Behaviors from Dietary Guidelines for Americans, 2010 published on January 31, 2011. Reference: http://www.mypyramid.gov/guidelines/PolicyDoc.pdf
Harmful bacteria, viruses, and parasites do not always change the look or smell of food. This makes it impossible for consumers to know whether food is contaminated. Consumption of raw or undercooked animal food products increases the risk of contracting a foodborne illness.
Raw or undercooked foods commonly eaten in the United States include:
eggs (e.g., eggs with runny yolks),
ground beef (e.g., undercooked hamburger),
milk and milk products (e.g., cheese made from unpasteurized milk),
seafood (e.g., raw oysters).
Cooking foods to recommended safe minimum internal temperatures and consuming only pasteurized milk and milk products are the best ways to reduce the risk of foodborne ill-ness from animal products. Consumers who prepare foods that require eggs to remain raw (e.g., eggnog, hollandaise sauce, homemade ice cream) should use pasteurized eggs or egg products. Consumers who choose to eat raw seafood despite the risks should choose seafood that has been previously frozen, which will kill parasites but not harmful microbes.
Recommended Safe Minimum Internal Cooking Temperature for most meats, ground meats, poultry and egg dishes is in the range 160 – 165 degrees Fahrenheit (°F). Eggs should be cooked until yolk and white are firm. Recommended safe minimum internal temperature for fish is 145 °F.