FROM THE CDC regarding trichinellosis:
... infection is now relatively rare. During 1997-2001, an average of 12 cases per year were reported. The number of cases has decreased because of legislation prohibiting the feeding of raw-meat garbage to hogs, commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork products....If you eat raw or undercooked meats, particularly bear, pork, wild feline (such as a cougar), fox, dog, wolf, horse, seal, or walrus, you are at risk for trichinellosis.... Cases are less commonly associated with pork products and more often associated with eating raw or undercooked wild game meats.

How can I prevent trichinellosis?
Cook meat products until the juices run clear or to an internal temperature of 170 o F. Freeze pork less than 6 inches thick for 20 days at 5deg. F to kill any worms.
Cook wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms. Cook all meat fed to pigs or other wild animals.
Do not allow hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinellosis.
Clean meat grinders thoroughly if you prepare your own ground meats. Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms.

Since a number of us here hunt, I thought you'd be interested in this.

Hmmm-
I wonder what is the reason that freezing wild game would not effectively kill the worms, yet freezing pork would?

And the <6 inch thick rule? what is the reason behind that?

Curiousity killed the, er, worm?

This is why everyone in my household washes hands as soon as they walk in the door from being in town. Just observe when you go into a public restroom the percentage of people who wash hands after taking a dump. My advice: do not touch the handle of the door with your bare hands!