Unless the animal was sick at the time it was slaughtered, or errors were made in the butchering process, raw meats are perfectly safe while fresh. (E. Coli can be introduced to the meat if the intestines aren't removed in a sanitary way; and of course, over time, foods are exposed to bacteria in the air some of which can grow within the food.)
In fact, cooking beef to 'medium rare' or 'medium' doesn't do anything to improve the safety of the food (unless bacteria were on only the surface from contact with the air or other foods, I suppose). The internal temperature for anything less than 'well done' just isn't going to kill the bacteria.
The reason undercooked or raw chicken and egg are dangerous in the United States is because of the conditions of our factory farmed hens. Salmonella is an ongoing pandemic among them, and so the chances of salmonella contamination are quite high (well, roughly 1 in 2000 for eggs, I'm not sure about chickens but it would be higher since not all eggs from an infected hen have salmonella inside the egg.)
Incidentally, this is also why eggs must be refrigerated in the US and not else where - our eggs are cleaned to remove surface salmonella from the shell, and that process damages the integrity of the shell allowing airborne bacteria to enter, and those bacteria would grow if the egg were not refrigerated. The rest of the world (and people who raise their own chickens) find it perfectly normal to leave eggs out at room temperature.
Most of the time when salmonella is inside the egg, it's only in the white and not the yolk, so eggs with the whites cooked but runny yolks are considerably safer than raw eggs.
Raw seafood is extremely case-by-case. Some fish and shellfish are likely to have bacteria in them that don't harm them but will make people sick, or parasites that -are- making them sick and will also make us sick. Sometime it depends on the season or the water temperature. It gets pretty complicated, but a lot of care is taken to get it right.
I'm not going to look up references for all this, but I do work as a cook and did pass the ServSafe test with a 98% so I know a little about it.
Searching up 'foodborne illness' should find you a lot of information, but you may not enjoy food as much after reading up on it.
FWIW, I've eaten a fair bit of sushi, beef carpaccio, clams and oysters on the half-shell, and always take my eggs runny. That's never caused me any problem at all.
I did once have a bad few days from a chicken salad that had been mishandled though...
