Abstract
AbstractThis chapter describes the clinical features, diagnosis, transmission, incubation and transmission periods, occurrence, distribution, control, prevention, treatment (e.g., fluid therapy, oral rehydration therapy, drug therapy) and surveillance of foodborne diseases, including food poisoning caused by bacteria and toxins, Campylobacter enteritis, trichinosis and infections caused by intestinal fluke (Fasciolopsis buski), sheep liver fluke (Fasciola hepatica), fish-transmitted fluke (Clonorchis sinensis), lung fluke (Paragonimus westermani), fish tapeworm (Diphyllobothrium latum), beef tapeworm (Taenia saginata) and pork tapeworm (T. solium).
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