Cook meat until the juices run clear or to an internal temperature of 170 degrees F (77 degrees C).
Freeze pork less than 6 inches (15 cm) thick for 20 days at 5 degrees F (-15 degrees C) 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 and do not allow hogs to eat uncooked carcasses of other animals, including rats (which may be infected with trichinosis).
Clean meat grinders thoroughly if you prepare your own ground meats.
Remember that curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms.

If you think you may have trichinellosis, seek medical attention.

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