The Quran states in Surah Al-Baqarah (2:173): "He has only forbidden to you dead animals, blood, the flesh of swine, and that which has been dedicated to other than Allah." This prohibition, revealed in the 7th century, is often presented as embodying a hygienic and sanitary wisdom.
Modern science indeed documents health risks associated with pork consumption, mainly of parasitic and viral origin. Trichinosis, caused by the parasite Trichinella spiralis, is contracted by consuming insufficiently cooked pork. Cysticercosis, due to the tapeworm Taenia solium, is recognized by the WHO as a neglected disease that can cause serious neurological complications (neurocysticercosis).
Hepatitis E virus, of which the pig is a major reservoir, is also transmitted by consuming insufficiently cooked pork or offal. WHO and EFSA have documented this transmission route.
An important scientific nuance must nonetheless be noted. Modern farming, veterinary controls and adequate cooking (to the core, above 71 °C) considerably reduce these risks. In countries where these standards are applied, consuming well-cooked pork presents a low risk. Science therefore cannot assert that pork is "intrinsically" dangerous in all conditions.
The Quranic prohibition is absolute and stems first from religious obedience. The sanitary wisdom it contains is real — notably in contexts where farming and cooking are not controlled — but it must be presented as preventive wisdom, not as an absolute scientific proof of harm in all circumstances.
Note of caution: The convergence is fragile if presented in absolute terms. The parasitic and viral risks exist and are documented, but modern farming and cooking greatly reduce them. This prohibition must be presented as preventive wisdom and an act of obedience, without over-interpreting science.