Here's a new article on how tapeworm infections from pork meat can lead to brain damage in humans (warning for the squeamish: medical photo of brain with tapeworm cysts).
To me it is a sober reminder of the risks that, as a home cook, perhaps haven't spent enough time to understand properly. I'm not very experienced at cooking meat, but I do know that the taste of overcooked chicken/salmon/pork leaves something to be desired.
For example I had been following some recipes to slow-roast salmon at 250F, ranging from 20 minutes to an hour. In fact there are a lot of recipes based on this temperature, or lower. But now in light of these articles I have no idea whether this style of cooking is safe.