Can i reduce my chance of an infection and sepsis if i cook my meat well-done?

Some: Most people cook their meat adequately and the risk of developing sepsis from eating meat is low, but real. Cook chicken and turkey until they are 165 degrees, pork to 160, and beef and lamb until it is 145 degrees. http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp for more lay information.

Yes: Raw or undercooked meats, sea food and unpasturized dairy products are associated with multiple infectious diseases. Thoroughly cooking all meats, preventing cross contamination with implements or surfaces that have touched the raw meat and cooking all eggs until the yolk is no longer liquid will prevent most of these infections.