That would depend very much on what the germs are.
Staph, for example, has toxins that are not denatured by heat. But botulin toxin can be destroyed by boiling for 10 minutes.
In general, all meat should be considered potentially pathogenic, and cooked to the recommended internal temperature (usually 165). I think it's probably safe to eat the snail.
I'm a Dr. too. :)
I always figured it would matter what the germ is. They all poop different chemicals? Didn’t know that about Botulin. I don’t think I’ll be eating one of these things, though. The meningitis thing scares me.
Pardon me...gotta go! Mrs. Liberty made some nice chicken sushi for din din.