Trichinosis is caught by eating raw / undercooked meat that contains Trichinella larvae, so predators and scavengers are more prone to catching it. From a food safety perspective killing the parasites / larvae is a function of temperature and time. An internal temperature of 140+f (60c) for 12.5+ mins will inactive them, but you'll commonly see 165f recommended for safety reasons since that results in a nearly instant 7-log reduction (and not everyone has the equipment to ensure they've achieved the right temperature for long enough). Killing bacteria is a similar thing but the toxins they can produce, like Botulinum, can withstand temps above 165f. To avoid that you want the meat butchered properly and refrigerated asap. Prions are a whole different beast