Food borne illnesses are not a guarantee, and doing the thing the FDA calls dangerous a hundred times might still mean you never get sick, because you got lucky or some other safety caught you.
I have eaten genuinely year old (and older) eggs with no issues. That doesn't mean it is a myth that eggs only last 5 weeks in the fridge, it just means that I was putting myself in extra danger out of a weird sense of frugality and laziness.
I've also eaten pounds and pounds of raw cookie dough and not gotten sick, but that doesn't mean raw cookie dough doesn't have an inherent salmonella danger (ironically for this conversation it mostly comes from the flour!)