Most cases develop in people who have eaten raw, undercooked or improperly processed pork.
But it is possible to get it from wild game and other kinds of meat. Freezing will kill trichinosis if the pork is frozen cold enough and long enough. I found conflicting instructions on freezing, but it is in the neighborhood of no more than 50 degrees Fahrenheit for three weeks. Cook it, using a meat thermometer, to a temperature of 170 degrees Fahrenheit and until the juices run clear. Freezing is not guaranteed to kill trichinella in wild game.