Salmonella can be killed at less than 140 if it’s for long enough, you can sous vide chicken reasonably safely down to 135 or maybe even push it a little lower. HOWEVER this will not be medium rare. Medium rare is 130. 135-140 are solidly medium, barely a blush of pink at that temp really.
They might have them but I assume they vaccinate the chickens against salmonella which the US refuses to bother with and you don’t get e coli from the inside of meat, you get it from contamination.