ABSTRACT
Strategies to prevent and control food-borne trematode infections begin with the recognition of the problems and awareness of the hazards linked to food. Aquatic foods, raw or inadequately processed, are major sources of infection. Different cultures and different methods of preparation, and even current food fads, perpetuate trematode infections. Fish harvest in waters exposed to human and animal excretions and environment degradation caused by poverty, overpopulation, have a major impact on food-borne trematode infections. An important role is also played by the spread of international trade of fish and fishery products. The application of food safety programmes based on the Hazard Analysis and Critical Control Point (HACCP) concept is the preferred approach to be taken for the prevention and control of food-borne trematode infections. This approach would promote voluntary cooperation with the private sector (fish farmers, processing industry, trade, consumers) through health education. Control measures and monitoring procedures based on the HACCP system which could be considered in the prevention and reduction of fishbome trematode infections when the raw material is originating from a well-managed fish farm.
