Or rare meat. The core of the meat has to reach a high enough temperature to reliably kill the parasites. 145F for pork and fish. 165 for everything else. Note that chefs routinely go lower than these temperatures in order to avoid tough, leathery meat. I would imagine that fish tapeworms are the most common in the US since cooking fish too long will ruin it. And then of course there is sushi.
Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 3 minutes
If Apple isn't producing anything spectacular, does that make their financial success more or less impressive?
No, I mean yes.