A few points here.
* people getting samonella from eggs, when those eggs are cooked, has no bearing on my statements about antibiotics in feed, and the safety of raw eggs vs cooked.
If you follow the first link, including going to the FDA, you will see the company responsible for the outbreak was sent a letter, and finally forced closed, as they were not folllowing safe egg handling guidelines.
Samonella can appear in the yolk, which is why antibiotics in chicken feed in North America.
However salmonella can be anywhere, such as in the nest where the hen lays, or 100 other contact surfaces, which is why you should always wash your eggs with soap and water before cracking.
Bets are, the company with the recall and forced close, was not doing so.
So again, to reiterate, cooking or not is not relevant to your link / data.
* You show ground beef in one link, and cooking guidance in another.
Ground beef invalidates "charring the outside", for one has ground up the meat, thus mixing all the bacteria on the outside of a cut of beef, throughout the meat. Always cook ground beef throughout.
If you hunt around, you will find safe guidelines for a cut of beef, which does not require cooking to 75C or what not, all through, to be safe.
One cavaet here...
Some cuts of beef are not as tender, so grocery stores will tenderize them with a mincing tool.
This is basically a tool which creates small slices in the cut, and again, is pushing the bacteria into the interior of te beef. For this reason, one must then cook to safe temps inside.
Lamb and beef do not have parasites we known of, in their flesh, as pork and chicken do. This is why chicken and pork require more stringent cooking instructions....