Not much of an iron stomach here but not a clean freak either. I let my meat, any meat thaw on the kitchen counter all day and cook it when I get home from work. I don't mind taking the mold out of a yogurt container and eating it's content.
Something that struck me from travelling in the 90s is that not everybody's hygiene levels are the same from country to country. I was in the south of Spain in the early 90s and all their cheeses and meats in the meat counter were at room temperature. In Morocco, they hang cattle, chickens and lambs outside in the sun at markets. Morocco is where I had the best steak of my life. It literally melted in my mouth when I ate it. I will wash my hands and clean the counter with hot soapy water after handling raw meat and would not eat raw chicken or pork and I do cook my steaks to medium rare or medium just because that's the way I like it. I just think we have to be a bit more careful in NA perhaps as our bodies now are so used to pasteurization, keeping everything in a fridge/freezer that a lot of us would get sick if we strayed away from these standards. I guess that by doing it a little bit a time to let your gut flora adapt accordingly would yield good results but sometimes I prefer to err on the side of caution as well. I mean, If I cook a big meal and I have leftovers for 7 days, I'll eat the leftovers for 7 days without giving it a second thought but 7 days after cooking is pretty much where I draw the line.