We're drifting away from the OP (but it's still a good discussion...)
While the points are valid, I am not as cautious as Dave advocates. Cross contamination is a risk, but we aren't going to make our kitchen/galley a level 4 bio containment area. If we do drop the ball and wind up with a bacteria problem, we're talking about a little intestinal distress for short while and it will have absolutely no impact on my income (unlike a commercial kitchen, and today's "you can't swing a cat without hitting an ambulance chasing lawyer" society which is a really bad combo.) Mind you, we clean as we go and have a dedicated meat board which is only used for raw meat and a couple of small chopping boards for everything else so we aren't ignoring safe practices -- just not getting anally retentive about it.
I also happen to have convinced myself that a little bacteria is a good thing -- it keeps the immune system strong. (Probably whistling through the graveyard, but it works for me.)