Trichinosis has been essentially eradicated from the US pork industry, recent cases are from home grown or small farm / "organic" style producers. No need to overcook your pork to 180F like Grandma used to.
Grandma died when I was 8. After that it was "Shut up and eat it!". Even he didn't like burnt bacon, but when it came to beef it was "Cook it until it's black and pass the ketchup."
My dentist says I have the hardest teeth he's ever encountered. If he had to eat blackened beef planks until he left home, he'd be the envy of beavers worldwide, too.