Foodborne trematodiasis is a group of parasitic infections caused by various species of flukes, transmitted when people eat undercooked aquatic plants or animals, such as fish, crustaceans, or water plants, that carry the larval stage of the parasite. Symptoms vary by the species involved and by the number and location of flukes in the body, and can include chest and abdominal pain, fever, digestive problems, cough, and shortness of breath. The infections are grouped together because they share a food-transmitted route even though the specific flukes and organs affected differ.
Facts
Classification
ICD-10 ChapterI: Certain Infectious and Parasitic Diseases 2 Communicable or Non-communicable Transmission Route Causative Agent
Causative Agent (category) Connections
Treated By
Antiparasitic therapy is the standard treatment for foodborne trematodiasis.
Sources
1. Wikipedia: Foodborne trematodiasis
WikipediaLead section, body-system statementQuote, Lead section, body-system statement
Symptoms vary by the species involved and by the number and location of flukes in the body, and can include chest and abdominal pain, fever, digestive problems, cough, and shortness of breath.
2. Wikipedia: ICD-10
WikipediaList of chapters, Chapter IQuote, List of chapters, Chapter I
Certain infectious and parasitic diseases
3. World Health Organization: Foodborne trematode infections
World Health OrganizationOverview
Foodborne trematodes are zoonotic and become infective only after completing a complex life cycle that involves stages in intermediate, non-human hosts.
Overview: how people become infected
People become infected by eating raw fish, crustaceans or vegetables that harbour the parasite larvae.
View the Source Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.