Foodborne Trematodiases

Foodborne trematodiases are human diseases caused by parasitic worms that are transmitted by eating raw or undercooked seafood or watercress contaminated with metacercariae, the cystic form of trematode larvae. The clinical effects of foodborne trematodiases can vary depending on the species of trematode involved and can include abdominal pain, diarrhoea, and fever. Prevention of foodborne trematodiases relies on improving sanitary conditions and educating the public to cook all seafood properly prior to consumption. Control strategies may also include health surveillance programs, safe disposal of human and animal faeces, and the use of systematic treatment of water supplies. Foodborne trematodiases can cause significant health risks and should be taken seriously.