Agreeing with Scotch here. It's very dangerous to say "I guess it's OK" when someone is asking about something that could potentially make them, and everyone eating with them, very sick, or worse. We've all been lucky in the past. We may all be lucky in the future. However, once we know the risks involved it's simply not wise to keep doing things the same.
I have made many pan sauces immediately after marinating meats. I won't do it with chicken or pork though. For chicken and pork I will keep some of the marinade "clean" for that purpose.
"Count yourself...you ain't so many" - quote from Buck's Daddy