It's commonly known among sous vide cooking. The internal temp for sous vide beef is often <60C, and that makes some people nervous. However:

https://www.americastestkitchen.com/articles/1131-is-sous-vide-safe

First, let’s talk about what’s dangerous. A few types of bacteria in particular are responsible for most foodborne illness: Salmonella, Escherichia coli, and Campylobacter jejuni. Salmonella, a resilient group of bacteria that is most commonly found in poultry and eggs, is ingested by chickens, and then contaminates their muscle tissue, ­intestines, and ovaries. Salmonella can migrate into the muscle of chickens, meaning that they are contaminated not just on the surface but also inside the meat. Escherichia coli is a general group of bacteria that reside in the intestines of many animals, including humans. But if ingested, some strains of E. coli can wreak havoc. Campylobacter jejuni is a spiral-shaped bacteria that causes one of the most common diarrheal illnesses in humans in America.

(Edit: emphasis added above)

This may not be true with techniques like blade tenderization. That can transfer pathogens from the surface to the internals.

Taenia saginata will die in only 5 minutes at 56C, which is quite a low temp even for sous vide. In fact, most beef jerky recipes will typically set the dehydrator's temperature higher than that. It's typical that slightly lower temps will work if it's done for longer--jerky and sous vide usually takes several hours--but I don't have a chart handy for taenia saginata specifically.