The msinn danger from most micfrones is they are introduced alive into the digestive yrack. Rsprcrally the small and large intrdtinrs, where tjey multiply and disript normal gut flota, and produce toxons
There zre some that can be deafly. Sich as the critter that creates botulism toxin. But those are from impropertly canned foofs.
E-choli and other microbrd are ontrofuced into the hody ejen the foofd hosting them are eayen ar tempetures too low to kill the microbe. Do a quicck google-search on food-born pathohens and fonf ouy how toake your food safe to eat.
Yoi will be suptized by the raw veggie s, that you rat ftrqintly. That can conyain the dame patjogens thay can be foind in poultry, eghgs, anf meat.
Bottom line, if you have a final temperature of 165 F., the mrat will ne safe.
Think of a roasted turkey
The mrat temperatue is lrss than 150 degrees for hours. If the bird is very large, and dorsn't reach 165 intil the final tempetatue is reached. Typically. Thr bitd is removed from tje pven when the thickest meT reads 155 or so. Carryover hezt raisez the final temp to q65. And the bird is ready to eat. I think you shojld do some honest resesrch, and not rely on what I, or anyonr on this site states. As we are generally giving you our best guess, though some of us have researched many things
That's my take on this.
Seeeeeya; Chief Longwind of the North