As far as I'm aware pathogens in meat aren't the main issue- it's the compounds formed when the meat is cooked.
https://www.cancer.gov/about-cancer/causes-prevention/risk/d...
Fish cooked at high temperatures is also not good.
https://www.cancer.gov/about-cancer/causes-prevention/risk/d...
Fish cooked at high temperatures is also not good.
Which link various pathogens native to the species consumed to cancer in humans as apparently the compounds that arise from cooking or processing meat which also appear in poultry and fish do not increase cancer risk by as much (or at all) as mammalian meat especially beef and pork despite having the same or even higher concentration of these compounds.