Precautions making carpaccio
Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens. However, you have to use the most fresh meat possible, when I eat raw meat (very common in Italy) I eat it the same day I bought it from the butcher.

Tell to your family butcher that you're going to do carpaccio (or generically that you will eat it raw), so that he can give you the appropriate cut.

Absolutely never use raw chicken or pork meat!