This is why I don't clean the dishes in my sink... Not trying to spread any micro droplets.

Only if it's a slab of meat, like a steak. Ground meat mixes up all those contaminants, so unless you grind it yourself from a slab with the outsides cut off (still iffy), cook your ground meat thoroughly (medium well is probably enough). You can get away with a sear on pretty fresh steak though.

If you hold your chicken for ten minutes at temperature, you can cook it medium rare and pink. https://blog.thermoworks.com/chicken-internal-temps-everything-you-need-to-know/