Thats actually very rare. This is something I get all the time with both steak and sushi/sashimi. Yes, there is a case, but it you can greatly minimize those risks by doing the following things:

making sure the meat/fish is fresh and high quality as well as making sure its bought from a trusted source or eaten from a trusted source as well as physically examining, touching, and smelling the meat/fish. thats what i do before buying my steak. It has to be a beautiful red and nothing else, not grey, not super dark red. just a beautiful red (not too light or dark IMO) I don't know whether or not this is true, but I try to stick with the not too light, OR really dark red meat. Sometimes, you can see a weird, fish scale type coating on the steak (its orange, very light and not easily noticeably, i usually notice it if the meat glistens in the light after its dried off).

also, if you freeze the meat just once, you're VERY, VERY safe.

Everything has a risk. even drinking too much water will kill you. nothing comes without risk, and with proper knowledge and care, the same can be applied to raw steak and fish. if a sushi restaurant smells fishy, run! The only food that really tastes fishy raw is mackerel. I like it, but its for an advanced eater. not for the first timers (same with squid or octopus). i pretty much like all sashimi/sushi, squid, octopus, salmon, tuna, mackerel, eel. I can't thing of one i don't like, i LOVE red snapper too.