It depends on where you live. Each country has different meat diseases and bacterium that you have to be careful about
Traditionally in many western countries most meats are relatively safe raw though poultry is often not. But the definition of safe is not universal. Fresh chicken may have some salmonella etc, but unless this is allowed to grow to large numbers of spore it will not be dangerous. There are some bacteria that are dangerous in even minute amounts, but these should be vary rare, and even the cleanest cook will probably still transfer them
So to answer question, when cooking meat (or anything for that matter), you have to consider the amount of food adhering to the utensil, and the time it is exposed to a temperature in which bacteria can grow etc
If there was a formulae it would be something like
food type (risk of bacteria) * temperature * time
In general ground meat has been processed but not overly preserved, so time starts becoming a factor. How long has it been in a warm environment? Bacon is heavily preserved and not a great bacteria home, so you have more time before it becomes a risk. I small smear of bacon juice on a fork is not going to create a dangerous level of bacteria in the 20 minutes it takes you to cook the dish. But I wouldn't risk it for Chicken (in my country due to campylobacter still being a problem)
In the home environment I give anything that has touched raw food a quick rinse under the tap (Which just happens to be collected rain water and therefore full of bird poo :-) ) and sometimes a mechanical scrub with the dishes brush before using it again in the cooking process
There are lots of old wives tales on kitchen cleanliness, but the end result is that bacteria needs water, food, and temperature to grow. If you remove most of these they can't multiple to dangerous levels
From my experience in food technology laboratories, the often overlooked problem is surface oil and fat. These trap water, food and bacteria (the perfect storm). Simple mechanical scrubbing will remove vast amounts of these for short term (period of cooking) cleanliness
This of course does not apply to food that must be cooked for non bacterial reasons, and food known to be unclean. Chicken again is typical of this, and I would hot water scrub everything used with raw or partially cooked chicken
This is a very broad question. My recommendation is to look up your specific product at
the US FDA Food Safety page.
Some of the topics treated are:
Product-Specific Information
Acidified and Low-Acid Canned Foods
Bottled Water & Carbonated Soft Drinks
Cheese Safety
Egg Safety
Fruits, Vegetables & Juices
Infant Formula
Medical Foods
Milk Safety
Seafood
Food Allergens
Consumer Information
Food Allergens Labeling
Foodborne Illness
Consumer Information
Foodborne Illness, Foodborne Pathogens & Natural Toxins
Interagency Coordination
Food Contaminants & Adulteration
Chemical Contaminants
Metals
Natural Toxins
Pesticides
Best Answer
"100% something" can mean "nothing else was intentionally added", while the material might still be contaminated, eg by using raw materials (or auxiliary chemicals that are not considered part of the product) that were neither of food grade purity nor processed to ensure they are. It can also be a rounded up value - 99.6% silicone, 0.4% of Satan's earwax. Actually, it HAS to be since 100% silicone does not come in various fancy colours unless a pigment or dye - which is not made of any silicone - is added.
"Black list" systems like recall systems will only list things known unsafe. Iit is very unlikely that everything else that is not on the list has been comprehensively tested and found known safe. Also, OEM manufacturers and raw material suppliers can change without the brand/order number of the product changing.
What can help is researching (unfortunately, tiresome work) whether any reputable local supplier OEMs the exact same item - an (eg) European importer has some interest in not being in the focus of a product recall, so there is a chance they will have commissioned laboratory tests or taken other steps to make such problems unlikely, or their product might have even been the subject of a published safety test (eg in test magazines). This would speak for the quality of the manufacturer.