As the title says, there is a good article on food safety regulations concerning safe temperatures for cooking.
Notes that because of American love for beef, steak tartar is ruled O.K., but the chicken should be cooked till dry, not because that is what is safe, but because it is believed that is what people want.
I've gone thru this debate with my wife repeatedly, and she finally accepts pink pork. The article hints that we could probably have tenderloin tartar in all safety.[/url]