What's your source for that? The CDC estimates 1 in 6 people a year get sick from food eaten in the US, and I can't imagine that none of that food is from a modern supermarket. Poultry, for example, "often contains harmful bacteria such as Salmonella and Campylobacter." [1]

That said, it's not hard to cook food safely. The USDA publishes guidelines [2], which you can then adjust with your own experience and research. (The guidelines are just guidelines, and lack nuance. For example, chicken cooked lower than 165 can still be safe, but takes longer to pasteurize. [3])

Of course, despite all this, cooking isn't a high-risk activity. People everywhere of mixed (or lax) skills and safety have been doing it for thousands of years, and yet foodborne illness is not mankind's single greatest existential threat.

[1] https://www.cdc.gov/foodborneburden/attribution/attribution-...

[2] https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety...

[3] http://www.seriouseats.com/2015/07/the-food-lab-complete-gui...