> but is correct

That's the thing, though — there isn't an objective standard here; it's mediated both by the local context (how good are the local trich inspections, etc.) and risk tolerance vs. cultural expectations for how the meat should taste. The Canadian and US governments currently disagree; so it goes.

Everything "has a risk". Taste and smell are not reliable indicators of bacterial contamination, and properly cooking meat won't eliminate dangerous toxins left behind by prior contamination if the meat was improperly stored before cooking.