Specifically these issues: https://github.com/jellyfin/jellyfin/issues/5415
The big one is that video/audio playing endpoints can be used without authentication. However, you have to guess a UUID. If Jellyfin is using UUIDv4 (fully random), then this shouldn't be an issue; the search space is too big. However, many of the other types of UUIDs could hypothetically be enumerated through brute force. I'm not sure what Jellyfin uses for UUIDs.
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
(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.