<<..  Is that why the Cookbook says cook Pork to 165 Degrees or more?>>

Commercially cooked, ready-to-eat meats are probably safe if a temperature
of 137F is reached throughout, whereas home cooking temperatures of at least
150F are suggested. Roasting until there is no pink color in the meat,
especially around the bones, corresponds to a temperature of 170F; this may
more reliable than using a thermometer.
source: Foodborne Diseases, Cliver, p298

Here's the basic pathophysiology of trichinella once in the body:
" When a human or animal eats meat that contains infective Trichinella
cysts, the acid in the stomach dissolves the hard covering of the cyst and
releases the worms. The worms pass into the small intestine and, in 1-2
days, become mature. After mating, adult females lay eggs. Eggs develop into
immature worms, travel through the arteries, and are transported to muscles.
Within the muscles, the worms curl into a ball and encyst (become enclosed
in a capsule). Infection occurs when these encysted worms are consumed in
meat."

A great on-line fact sheet providing much more information:
www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm

Rob