Foodborne trematodiasis

Definition:

Foodborne trematode infections, which are caused by four main genera: Clonorchis spp. that cause clonorchiasis, Opisthorchis spp. that cause opisthorchiasis, Fasciola spp. that cause fascioliasis and Paragonimus spp. that cause paragonimiasis. Foodborne trematode infections are accomplished through ingestion of metacercariae by eating raw or insufficiently cooked freshwater fish (C. sinensis, Opisthorchis spp., Echinostoma spp., heterophyids, Metagonimus spp.), freshwater crab or crayfish (Paragonimus spp.), aquatic plants (Fasciola spp., Fasciolopis buski), snails or tadpoles (Echinostoma spp.), or by drinking contaminated water (Fasciola spp.).

References:

[1]. Bernard Fried, et al. Food-borne trematode infections of humans in the United States of America. Parasitol Res. 2010 May;106(6):1263-80. [Content Brief]

[2]. Jennifer Keiser, et al. Emerging foodborne trematodiasis. Emerg Infect Dis. 2005 Oct;11(10):1507-14. [Content Brief]

[3]. Jennifer Keiser, et al. Food-borne trematodiases. Clin Microbiol Rev. 2009 Jul;22(3):466-83. [Content Brief]

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