Health issues
 
Pigs harbour a range of parasites and diseases that can be transmitted to humans. These include trichinosis, Taenia solium, cysticercosis, and brucellosis. Pigs are also known to host large concentrations of parasitic ascarid worms in their digestive tract.[1] The presence of these diseases and parasites is one of the reasons why pork meat should always be well cooked or cured before eating. Some religious groups that consider pork unclean refer to these issues as support for their views.[2]
 
Pigs are susceptible to bronchitis and pneumonia. They have small lungs in relation to body size; for this reason, bronchitis or pneumonia can kill a pig quickly[citation needed].
 
Pigs can be aggressive and pig-induced injuries are relatively common in areas where pigs are reared or where they form part of the wild or feral fauna.[3]

14.9
     Voici les animaux dont vous mangerez parmi tous ceux qui sont dans les eaux: vous mangerez de tous ceux qui ont des nageoires et des écailles.
14.10
     Mais vous ne mangerez d'aucun de ceux qui n'ont pas des nageoires et des écailles: vous les regarderez comme impurs.

Source: http://www.filipinovegetarianrecip....f_pig_meat.htm  
 
A message from the Health Corporation of Singapore about the bad effects of pork consumption. Pig's bodies contains MANY TOXINS, WORMS and LATENT DISEASES.
 
Although some of these infestation are harboured in other animals, modern veterinarians say that pigs are far MORE PREDISPOSED to these illnesses than other animals. This could be because PIGS like to SCAVENGE and will eat ANY kind of food, INCLUDING dead insects, worms, rotting carcasses, excreta including their own, garbage, and other pigs.
 
INFLUENZA (flu) is one of the MOST famous illnesses which pigs share with humans. This illness is haboured in the LUNGS of pigs during the summer months and tends to affect pigs and human in the cooler months. Sausage contains bits of pigs' lungs, so those who EAT pork sausage tend to SUFFER MORE during EPIDEMICS of INFLUENZA.
 
Pig meat contains EXCESSIVE quantities of HISTAMINE and IMIDAZOLE compounds, which can lead to ITCHING and INFLAMMATION; GROWTH HORMONE which PROMOTES INFLAMMATION and growth; sulphur containing mesenchymal mucus which leads to SWELLING and deposits of MUCUS in tendons and cartilage, resulting in ATHRITIS, RHEUMATISM, etc. Sulphur helps cause FIRM human tendons and ligaments to be replaced by the pig's soft mesenchymal tissues, and degeneration of human cartiliage. Eating pork can also lead to GALLSTONES and OBESITY, probably due to its HIGH CHOLESTEROL and SATURATED FAT content.
 
The pig is the MAIN CARRIER of the TAENIE SOLIUM WORM, which is found in it flesh.
 
These tapeworms are found in human intestines with greater frequency in nations where pigs are eaten. This type of tapeworm can pass through the intestines and affect many other organs, and is incurable once it reaches beyond a certain stage. One in six people in the US and Canada has RICHINOSIS from eating trichina worms, which are found in pork. Many people have NO SYMPTOMS after having pork. When they do have any sickness in long term, they resemble symptoms of many other illnesses. These worms are NOT noticed during meat inspections.

Cysticercosis: An infection caused by the pork tapeworm, Taenia solium. Infection occurs when the tapeworm larvae enter the body and form cysticerci (SIS-tuh-sir-KEY) (cysts). When cysticerci are found in the brain, the condition is called neurocysticercosis (NEW-row SIS-tuh-sir-KO-sis).  
Taeniasis and cysticercosis are very rare in Muslim countries where eating pork is forbidden.

Source: Gillette, Becky ‘Pork Production Is Linked to the Risk of Flu Epidemics and Infections’ May 2000 v11 i3 p40. Earth Action Network, Inc.
 
Bacon in the morning may still smell great, but eating pork raises concerns about more than just the impact of all that fat and cholesterol on your arteries. Recent research indicates the "other white meat" is a passageway for a number of serious illnesses, which can jump from animals to human hosts. And the intensive, factory farm conditions by which most pigs are raised increases the risk and acts as an incubator for bacteria. There's also proof, for the first time, that using antibiotics to treat pigs can lead to outbreaks of dangerous human diseases like salmonella.
 
Scientists say there is a link between swine and the spread of influenza (flu), which kills about 20,000 people in the U.S. annually. Pigs pick up the flu virus from wild aquatic birds, and pass it on to humans through their breakfast sausages or ham sandwich.
 
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Other health problems are also associated with swine production. In Malaysia, more than 250 people, mostly pig farm workers, developed encephalitis after exposure last year to swine infected with the Nipah virus (which is believed to be spread by fruit bats). More than 100 of those people died. A million pigs have been slaughtered in an effort to control the virus, which was still infecting farmers as late as last January.
 
A 1999 Danish study published in The New England Journal of Medicine links the common practice of feeding livestock low levels of antibiotics to multidrug-resistant salmonella infections in humans. Dr. Bryan White, a University of Illinois animal scientist, calls the study "a smoking gun" that definitively establishes a link between feeding subtherapeutic levels of antibiotics and development of bacteria in the meat that can be transmitted to people. In the Danish case, 25 people who ate meat from swine herds were infected with a rare strain of drug-resistant salmonella. Eleven people were hospitalized and two died.
 
Because of growing public health concerns, 14 major pork producers signed a contract in 1998 promising to "utilize environmentally responsible methods of production" and "engage in positive, proactive discussions with our neighbors, our communities, our legislators and the media." Rick Dean of the Illinois Pork Producers Association said that the industry is "in transition" and complained that "much of our work is misunderstood, leading to the spread of inaccurate information."
 
Considering the clear links to an influenza pandemic, antibiotic-resistant bacteria, adverse health impacts to minority populations, and widespread environmental damage from effluent waste, the cost of morning bacon is mounting steadily.

Any food of animal origin can harbor bacteria. Pathogenic bacteria, such as Salmonella, Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes, and Staphylococcus aureus, cause illness. These harmful bacteria can not be seen or smelled.
 
When meat is ground, more of the meat is exposed to the harmful bacteria. Bacteria multiply rapidly in the "Danger Zone" — temperatures between 40 and 140 °F. To keep bacterial levels low, store ground beef at 40 °F or less and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to 160 °F.