Foodborne-trematodiases are a group of parasitic infections caused by microscopic flatworms known as trematodes. These infections primarily affect populations in developing countries where poor sanitation and limited access to clean water are prevalent.

The trematodes responsible for foodborne-trematodiases can be found in a variety of freshwater fish, crustaceans, snails, and plants that have been contaminated by infected water sources. Consumption of undercooked or raw fish or crustaceans and ingestion of contaminated water or plants can lead to infection.

Symptoms of foodborne-trematodiases can vary depending on the type of infection, but common symptoms include abdominal pain, diarrhea, nausea, and vomiting. In severe cases, these infections can lead to liver failure and other life-threatening complications.

Prevention of foodborne-trematodiases is essential and can be achieved through effective sanitation practices and proper cooking techniques. Avoiding the consumption of raw or undercooked fish and crustaceans and drinking only clean and safe water are also critical preventive measures.

In conclusion, foodborne-trematodiases are a significant health concern in developing countries. Awareness about this infection and adopting appropriate sanitary and cooking practices can help in reducing the prevalence of these infections.