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We eat fish raw all the time. Oysters too......
Kibbie, a Mid-East treat, is raw meat.
Cured meats are often never heated. The salt, nitrates or other cuering agents render the meat safe to eat.
Drying also renders meat very resistant to spoilage.
I would not hesitate a moment to eat raw a piece of venison from a deer I had harvested and cleaned myself in the last few days. Maybe not so with one I knew not the handling of but certianly my own.
As for jerkey.........
If you've used the proper cuering agents and if you've started with good quality product and if you accomplish the drying in a timely manner the actual temperature is not all that critical.
You've got to remember when the "Nanny State" writes a regulation or a recomendation it is aimed at the LOWEST COMMON DENOMINATOR.
Do more research......especially on European web sites as to the art of preserving uncooked meats. You will be surprised what you will find.......
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