Mike, you are absolutely right; if you suspect that any food is contaminated beyond safe levels, no matter what the cooking method, then it should be discarded.
But, my point was that ground meat, and uncured cold-smoked whole cuts of meat can carry ADDITIONAL risks not taken into account in the sous vide time/temp tables that we've seen.
Again, are we being overly cautious? Perhaps, but our main goal for this is that we want folks to be safe!