I don't always wash meat unless I'm going to season it. For example, pork ribs I wash and pat dry, then rub/season them and let sit for a bit before cooking. I don't think washing or not is going to change the world one way or another for most of us. If the only thing saving you from being poisoned is washing the meat I'd question who you are getting your meat from. If not washing the meat is the only thing saving you from contaminating your kitchen I'd question your cooking skills.