First and foremost, note that this groundbreaking study was conducted by The Ohio State University.

The Salmonella and Toxoplasma are bad, but I think safe-handling techniques and proper cooking will handle most of that. The Trichinella, however, is much more problematic. If caught early enough, it's manageable, but apparently not treatable - but if not, it can kill you in a particularly nasty and painful way. From the all-seeing, all-knowing wiki:

First symptoms may appear between 12 hours and two days after ingestion of infected meat. Worm migration in intestinal epithelium cause traumatic damage to the host tissue and the host begins to react to their waste products.[1] Inflammation causes symptoms such as nausea, vomiting, sweating and diarrhea. Five to seven day after first symptoms facial edema and fever may occur. By the 10th day of first symptoms intense muscular pain, difficulty breathing, weakening of pulse and blood pressure, heart damage and various nervous disorders may occur, causing death due to the heart failure, respiratory complication or kidney malfunction.

The biggest problem with pork is the fact that properly cooked pork looks almost identical to improperly cooked pork; only the "burned" stage is visually distinguishable. You need a meat thermometer to be sure, and the vast majority of consumers simply aren't going to bother with that. Then when that vast majority start taking up space in the hospitals with terminal trichinosis, and their family members start lashing out at everyone except the ones actually responsible for the deaths, things get bad rather quickly.

There are some pretty good tests to show whether or not it's cooked properly that don't involve a thermometer (which, to be honest, anything stabbing grilled meat prior to the actual person eating the meal is complete grilling blasphemy). You can feel the doneness on most solid chunks of meat just by pushing on it a bit. Some folks use the cheek, chin, nose approach and it seems to work well.

Another way is to look at the juices that inevitably run out. Are they clear? If the meat's been cooked properly they should run clear.

Ron: When we're talking about parasites that eat your internal organs from the inside out, I think we can dispense with the food-snob shite and just use a goddamn thermometer.

Or simply not buy free range pork. That pretty much reduces my chances from 1/300 pork chops eaten raw to 1/6,900 pork chops eaten raw.

Those aren't bad odds. Not at all.

Side note is that this really isn't that difficult to do properly. Honestly, when grilling, I'm using very hot coals. 500-600 degree heat source. I sear the pork on one side for 3-4 minutes with the lid on, then flip and sear for another 3-4 minutes with the lid on. If I wanted, I could then remove it from direct heat and cook it with indirect heat (not flipping) with the lid still on, or do another flip or two with the direct heat and the lid on. At the end of what's now 12-16 minutes of cooking, I start testing doneness every 1-2 minutes. Lid always goes back on.

Once the meat is firm (not if it's steak - that gets to rare and then comes off), it comes out and rests for 5 minutes (still cooking away inside). We'll then check the juices and do a test cut prior to eating.

Honestly, there's no real risk here.