Pretty sure Star-Kist is not canning worms. I can’t think of a better way to kill their business.
My googlefoo says subjecting tuna to 145°F is sufficient to kill parasites. Then I checked google re Starkist.
1) Initial Precooking: Whole or cleaned tuna loins are steamed or baked to an internal temperature of about 165°F to 175°F to make meat removal easy and purge strong oils.
2) Retort Sterilization: Once sealed in cans, the tuna undergoes commercial pressure cooking (retorting) at temperatures reaching 240°F to 250°F (116°C to 121°C) to guarantee complete sterilization and shelf safety.