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.
WHO estimates of the global burden of foodborne diseases
Multicriteria-based ranking for risk management of food-borne parasites
Global burden of human food-borne trematodiasis: a systematic review and meta-analysis
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