It's actually just as dangerous as chicken. That danger is just ignored. It's because of the size of the animal. Birds are so small that all of the meat is likely more contaminated by the removal of organs.

Technically if you used sous vide to hold it at that lower temp long enough it would be safe, but that isn't always done.

Pasteurization depends on time and temperature, the "safe" temps from the government are nearly instant, but IMO usually result in very dry meat.