I can't recommend any specific books, but conventional wisdom suggests you only eat meat raw when it is fresh, and not previously frozen. While the freezing process does kill off bacteria, determining the freshness of the meat when it comes frozen is more difficult, and the potential bacterial growth while you wait for the meat to defrost is a possible concern.
For hefty cuts of meat, the concern of salmonella is mitigated by the density of the meat; only the exterior is more prone to contamination. The problem with ground meats is that because of the increased surface area, contamination is more likely.
I'm a big fan of tartare, but if I make it, I ensure it's freshly ground and from a good source. Better yet, buy a meat grinder, and grind your own meat from better cuts of meat.
While it's reasonable to suggest that eating raw meat is fine (our ancestors naturally did), it didn't take long for mankind to discover how to preserve meat; it's simply not practical to only eat fresh kills.
To mitigate health concerns, we eat our red meat rare - the searing takes care of the external threat of contamination, while the inside remains as close to raw as I think is reasonable for general consumption.
Edit: Also worth mentioning is that besides Europeans who eat tartare, and the Japanese who are known for eating raw fish, Ethiopians eat raw beef in dishes like kitfo, which are heavily seasoned and spicy. I've often wondered if the heavy spices in such dishes act as a sort of temporary preservative as well.