Core temperatures that remain palatable are not strictly "clean". Cooking requires that anything detrimental to health be killed by applying some form of heat; be it dry or moist. Sufficient temperature change has to render any pathogens present on the surface dead. Anything that still survives below the surface also needs to be destroyed. This will vary from product to product. Various food standards regulations will give you the "safe" measure. However, as in the case of pork, some regulations need to be updated to reflect contemporary knowledge and practise.
