During 2008-2010, 20 cases were reported to CDC each year on average. The overall number of cases reported has decreased because of improved pig-raising practices in the pork industry, commercial and home freezing of pork, and public awareness of the danger of eating raw or undercooked meat products. The number of cases associated with raw or undercooked wild game meats has remained relatively constant over time (Figure 2). Over the past 40 years, few cases of trichinellosis have been reported in the United States, and the risk of trichinellosis from commercially raised and properly prepared pork is very low. However, eating undercooked wild game, particularly bear meat, puts one at risk for acquiring this disease.
As a Jewish woman raising pigs I'm slightly paranoid but try not to cook pork over 160°.
Speaking of rare, a government site here says holding meat at a minimum core temperature of 60 Celsius (140 Fahrenheit) for at least one minute will kill the parasites.
We're basically talking rare to medium rare at that temp.
I like pork medium so I'm safe-and there's no feral cats around here, which are more of a worry than pigs for Trichinosis here.
They weren't very bright, but they were very, very big. Ad contrast:
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