"How can this be the case if for something far more direct-to-the-gut like cooking, the process of heating your food to about 75°C for at least a few seconds is enough to kill every known pathogen (except maybe prions, not sure about them)."
Microorganisms are more stable than you think. Yes, 75 degree celsius kills some of them, but it is a log function. A few seconds won't help you that much.
And we are not talking yet about extremophile organisms. The endospores will survive boiling water. Extremophiles can grow above 100 degree celsius. Obviously we are talking here deep sea level so that a hot spring can have over 100 degree without going to the gas phase. But these extremophiles are unlikely to be found in your kitchen.
Microorganisms are more stable than you think. Yes, 75 degree celsius kills some of them, but it is a log function. A few seconds won't help you that much.
And then there are some real bad ones that don't mind being boiled: https://en.wikipedia.org/wiki/Endospore
And we are not talking yet about extremophile organisms. The endospores will survive boiling water. Extremophiles can grow above 100 degree celsius. Obviously we are talking here deep sea level so that a hot spring can have over 100 degree without going to the gas phase. But these extremophiles are unlikely to be found in your kitchen.