Assuming your pork comes from a USDA inspected and certified facility, this is basically unheard of these days due to modern practices on how the animals are raised and how their food supply is controlled. It can be an issue with wild game though. Furthermore, the bacteria which causes trichinosis is killed in less than 1 minute of exposure at 140F, and instantly at 160F. Tapeworm eggs are even more fragile and die at 125F.
Thunder.Gerbil wrote: