It's also an argument against jaccarding a given cut of meat. Though you tenderize, you potentially introduce bacteria from the surface into the interior of the cut, where searing won't touch it.

OTOH, even medium-rare sous vide temperatures typically pasteurize away the majority of harmful bacteria at recommended cooking times. I recall some lengthy discussions as to the logarithmic reduction of bacteria at each temperature/time combo, and it seemed the nasty stuff usually got nuked within 1 to 4 hours.