Hmm, I suspect any bacteria living in the pores of the metal would become yet another dead ingredient in my meal once I re-season the pot. I don't know of too many strains that will take a constant 400+ degrees for long.

I do not worry too much about it, as I use mine regularly, have done so professionally, and have never had anyone get sick from my cooking yet.

However, I suppose it is possible, if a cook is sloppy enough.

There sure were an awful lot of chuckwagon meals cooked up for cowpokes for a lot of years off the back end of a wagon. Wood wasn't the only source of fuel they cooked with either. Interesting notion to consider eating biscuits and beans from a dutch oven that had a pile of cow dung laid over the lid. Do you reckon the cook was careful about keeping the ashes from falling in the pot when he checked on them?