"Trichinosis is mainly spread when undercooked meat containing Trichinella cysts is eaten.[1] Most often this is pork but can also occur from bear and dog meat.[7]"
https://en.wikipedia.org/wiki/Trichinosis
https://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htmThe dramatic declines in trichinae in pigs reflect changes in the industry. Historically, trichinae infection in pigs was associated with feeding of raw garbage. Major inroads were made into trichinae infection with the advent of garbage cooking laws passed for vesicular exanthema (1953-1954) and the hog cholera eradication program (1962). Of equal importance has been the movement to high levels of biosecurity and hygiene under which most pigs are now raised. Still, opportunities for exposure of pigs exist and some precautions should be implemented (see below).
Despite the fact that trichinae is rare in today's industry, pork still suffers from its legacy. Today, the trichinae issue is a question of perception versus reality. Dramatic declines in prevalence in pigs and the extremely low numbers of cases in humans are largely unrecognized by domestic consumers who still raise questions about "worms in pork". Further, lack of a trichinae control program creates problems for fresh pork in international markets despite the extremely low prevalence (essentially zero in intensive management systems).
Cooking - Commercial preparation of pork products by cooking requires that meat be heated to internal temperatures which have been shown to inactivate trichinae. For example, Trichinella spiralis is killed in 47 minutes at 52� C (125.6� F), in 6 minutes at 55� C (131� F), and in < 1 minute at
60� C (140� F). It should be noted that these times and temperatures apply only when the product reaches and maintains temperatures evenly distributed throughout the meat. Alternative methods of heating, particularly the use of microwaves, have been shown to give different results, with parasites not completely inactivated when product was heated to reach a prescribed end-point temperature. The U.S. Code of Federal Regulations for processed pork products reflects experimental data, and requires pork to be cooked for 2 hours at 52.2� C (126� F), for 15 minutes at 55.6� C (132� F), and for 1 minute at 60� C (140� F).
The U.S. Department of Agriculture recommends that consumers of fresh pork cook the product to an internal temperature of 71� C or 160� F. Although this is considerably higher than temperatures at which trichinae are killed (about 55� C or 131� F), it allows for different methods of cooking which do not always result in even distribution of temperature throughout the meat. It should be noted that heating to 77� C (171� F) or 82� C (180� F) was not completely effective when cooking was performed using microwaves.
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