Foodborne Trematodiases

Solomon Dorsey Foodborne Trematodiases (facts from W.H.O.)

● Foodborne trematodiases cause 2 million life years lost to disability and death worldwide every year. ● People become infected by eating raw fish, crustaceans or vegetables that harbour the parasite larvae. ● Foodborne trematodiases are most prevalent in East Asia and South America. ● Foodborne trematodiases result in severe liver and lung disease. ● Safe and efficacious medicines are available to prevent and treat foodborne trematodiases. ● Prevention and management of food-borne trematodes requires cross-sectoral collaboration on the human-animal and ecosystems interface. Clonorchiasis and Opisthorchiasis

● Infectious Agent: Clonorchis sinensis ● Final Host: Dogs and other fish-eating carnivores ● In clonorchiasis and opisthorchiasis, the adult worms lodge in the smaller bile ducts of the liver which causes inflammation and fibrosis in the adjacent tissues with a potential to cause cholangiocarcinoma, a severe and fatal form of bile duct cancer. Both C. sinensis and O. viverrini, but not O. felineus, are classified as carcinogenic agents. Fascioliasis

● Infectious Agent: Fasciola hepatica, F. gigantica ● Final Host: Sheep, cattle and other herbivores ● In fascioliasis, the adult worms lodge in the larger bile ducts and the gallbladder, where they cause inflammation, fibrosis, blockage, colic pain and jaundice. Liver fibrosis and anaemia are also frequent results of contracting this disease. Paragonimiasis

● Infectious Agent: Paragonimus spp. ● Final Host: Cats, dogs and other crustacean-eating carnivores ● In paragonimiasis, the final location of the worms is the lung tissue. They cause symptoms that can be related to tuberculosis: chronic cough with blood-stained sputum, chest pain, dyspnoea (shortness of breath) and fever. Migration of the worms is possible: cerebral locations are the most severe. Images Bibliography

● http://www.who.int/mediacentre/factsheets/fs368/en/