In Argentina the meat should be grind in front of the customer by law and every butchery exposes a sign explaining this.

Big chains are not exempt.

But you can still buy frozen burguers for instance.

Plus, your meat will be more freshly ground this way. More freshly ground meat is superior in almost every way: http://aht.seriouseats.com/archives/2011/04/the-burger-lab-w...

Or purchase directly from a local farmer, where you can have an open dialogue about their meat raising and processing techniques. Farmers markets can be great for finding these relationships.

Probably - if you are sure about how he processes his meat, the provenance of his cattle etc.

But the probability of getting the disease is so small that I would rather pay more attention to safely crossing streets than worrying about it.