Foodborne trematode infections, or foodborne trematodiases, are a group of parasitic infections caused by trematodes (flatworms or “flukes”) that are acquired through ingestion of food contaminated with the larval stages of the parasite.
Transmission is linked to human behaviour patterns related to methods of producing, processing and preparing foods. In particular, dishes containing raw fish, crustaceans and plants are an established dietary tradition of many populations living in countries where these diseases are endemic. Foodborne trematodiases are thus sustained and perpetuated by entrenched cultural practices.
5656 million people infected in over 70 countriesFirst WHO report on NTDs
Part 2, Chapter 5.13, page 113 [pdf 3Mb]
2.1Over 2.1 million triclabendazole tablets donated for fascioliasis and paragonimiasis through WHO since 2007Paragonimiasis
600 000600 000 people treated in 2011 aloneFascioliasis
FBT in the news
08 August 2012 | Geneva
Foodborne trematode infections. Factsheet N°368. August 2012
23 March 2012 | Geneva
Global burden of human foodborne trematodiasis: a systematic review and meta-analysis
The Lancet Infectious Diseases. Volume 12, Issue 3, March 2012, Pages 210–221