I used to handle raw pork like raw chicken, like Superman would handle Kryptonite. Now I'm less afraid of sickness and treat it like raw beef because I haven't heard of anybody getting Trichinosis from US domesticated pork well, in my whole life. They've also lowered the reccomended minimum cooking temperature to 145 degrees and I even have read of chefs preparing it raw. Is it still a threat? Has anyone you know ever gotten sick from pork parasites?