Trichinosis

Parasitic disease caused by the roundworm Trichinella spiralis, following ingestion of raw or inadequately cooked meat, especially pork. The larvae mature in the intestines and are carried by the bloodstream to muscles, where they become embedded and remain. The host experiences irregular fever, profuse sweating, and muscular soreness; these symptoms usually subside soon after infestation, although vague muscle pain and fatigue may persist.

Because of modern feeding practices, trichinosis is a no longer a concern. Although trichina is virtually nonexistent in pork, if it were present, it would be killed at 137 degrees F. That's well below the recommended end cooking temperature for pork.