It's not something I worry about.
From Agriculture Canada;
" Trichinosis is virtually nonexistent in Canada due to improved production methods. In Canada, there has not been a case of trichinosis related to pork in over 15 years. According to Agriculture Canada, trichinosis is destroyed in any meat if cooked to an internal temperature of 137°F (58°C), well below the recommended 160°F (70°C) for a medium doneness."
From the Canadian Journal of Veterinary Medicine;
"Evidence of the status of trichinellosis in Canada's national swine herd is provided from data acquired through national surveillance programs and from a prevalence study of Trichinella in wild boar and domestic swine. More than 500,000 swine tested at abattoirs in ongoing animal health surveys since 1980 and 2 national swine serological surveys (1985 and 1990) showed no evidence of Trichinella infection, except for 3 occurrences in a small infected zone in Nova Scotia. The prevalence study of domestic swine and wild boar was conducted for the prevalence of Trichinella after an epidemiological investigation of a 1993 outbreak of human trichinellosis in Ontario showed that the disease was linked to the consumption of wild boar meat originating from 2 farms in the province. Sera and tissues were collected from 391 wild boar and 216 domestic swine originating from 228 farms in Quebec, Ontario, Manitoba and Saskatchewan. The survey examined approximately 37% of the wild boar slaughtered in Canada in 1994. A pepsin-HCl digestion test of the tissues and an ELISA performed on the sera did not yield any positive results. These findings and the lack of human cases of Trichinella from the consumption of Canadian pork for nearly 2 decades suggest that the parasite has been rare in domestic swine and wild boar raised in Canada. Trichinella spiralis has only been found sporadically in swine in a small region within Nova Scotia."
From what I can see, the risk of getting trichinellosis from domestically raised pork is statistically "0".
i still don't see the mechanism to prevent trichinosis.........
[*]
Freeze pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms.
[*]Freezing wild game meats, unlike freezing pork products, may not effectively kill all worms because some worm species that infect wild game animals are freeze-resistant.[*]Clean meat grinders thoroughly after each use.
To help prevent
Trichinella infection in animal populations, do not allow pigs or wild animals to eat uncooked meat, scraps, or carcasses of any animals, including rats, which may be infected with
Trichinella.
http://www.cdc.gov/parasites/trichinellosis/prevent.html
i'm just trying to understand how this as well as other products are made safe to eat if heat or freezing is not involved. i thought Aw might be a factor but i guess jerky can cause illness as well.