Foodborne diseases, also known as foodborne illnesses or food poisoning, are defined as disorders caused by the consumption of contaminated foods or beverages, which contain harmful bacteria, parasites, viruses, toxins, or chemicals. These agents can cause a range of symptoms, including nausea, vomiting, diarrhea, abdominal cramps, fever, and dehydration. The severity of the illness can vary from mild discomfort to severe life-threatening conditions, depending on the type of infectious agent and the individual's immune system and overall health status. Common examples of foodborne diseases include Salmonella, Escherichia coli (E. coli), Listeria, Staphylococcus aureus, and Norovirus infections. Proper food handling, preparation, storage, and cooking can help prevent the occurrence of foodborne diseases.

A "Food Inspection" is not a medical term per se, but rather it falls under the purview of public health and food safety. It refers to the process of examining, testing, and evaluating food products, production processes, and establishments to ensure they comply with regulatory standards, guidelines, and laws established to protect consumers from foodborne illnesses, allergens, chemical contaminants, and other potential hazards.

The inspection can be carried out by governmental agencies, such as the US Food and Drug Administration (FDA), the United States Department of Agriculture (USDA), or local health departments, at various stages of food production, processing, distribution, and retail sale. The primary goal is to minimize the risk of contamination, ensure proper labeling, and maintain the overall safety and integrity of the food supply chain.

While not a medical definition, it's important to note that food inspections play a crucial role in preventing foodborne illnesses, which can lead to significant health complications for vulnerable populations, such as children, the elderly, pregnant women, and individuals with weakened immune systems.

Food microbiology is the study of the microorganisms that are present in food, including bacteria, viruses, fungi, and parasites. This field examines how these microbes interact with food, how they affect its safety and quality, and how they can be controlled during food production, processing, storage, and preparation. Food microbiology also involves the development of methods for detecting and identifying pathogenic microorganisms in food, as well as studying the mechanisms of foodborne illnesses and developing strategies to prevent them. Additionally, it includes research on the beneficial microbes found in certain fermented foods and their potential applications in improving food quality and safety.

Food contamination is the presence of harmful microorganisms, chemicals, or foreign substances in food or water that can cause illness or injury to individuals who consume it. This can occur at any stage during production, processing, storage, or preparation of food, and can result from various sources such as:

1. Biological contamination: This includes the presence of harmful bacteria, viruses, parasites, or fungi that can cause foodborne illnesses. Examples include Salmonella, E. coli, Listeria, and norovirus.

2. Chemical contamination: This involves the introduction of hazardous chemicals into food, which may occur due to poor handling practices, improper storage, or exposure to environmental pollutants. Common sources of chemical contamination include pesticides, cleaning solvents, heavy metals, and natural toxins produced by certain plants or fungi.

3. Physical contamination: This refers to the presence of foreign objects in food, such as glass, plastic, hair, or insects, which can pose a choking hazard or introduce harmful substances into the body.

Preventing food contamination is crucial for ensuring food safety and protecting public health. Proper hygiene practices, temperature control, separation of raw and cooked foods, and regular inspections are essential measures to minimize the risk of food contamination.

"Food handling" is not a term that has a specific medical definition. However, in the context of public health and food safety, it generally refers to the activities involved in the storage, preparation, and serving of food in a way that minimizes the risk of contamination and foodborne illnesses. This includes proper hygiene practices, such as handwashing and wearing gloves, separating raw and cooked foods, cooking food to the correct temperature, and refrigerating or freezing food promptly. Proper food handling is essential for ensuring the safety and quality of food in various settings, including restaurants, hospitals, schools, and homes.

Salmonella food poisoning, also known as salmonellosis, is an infection caused by the Salmonella enterica bacterium. It's typically contracted through the consumption of contaminated food or water, or by coming into contact with infected animals or their feces. The bacteria can cause gastrointestinal distress, including diarrhea, abdominal cramps, and fever, within 12 to 72 hours after exposure. Symptoms usually last for four to seven days, and most people recover without treatment. However, in severe cases, hospitalization may be necessary to manage dehydration caused by excessive diarrhea. In rare instances, Salmonella can spread from the intestines to the bloodstream and cause life-threatening infections.

A disease outbreak is defined as the occurrence of cases of a disease in excess of what would normally be expected in a given time and place. It may affect a small and localized group or a large number of people spread over a wide area, even internationally. An outbreak may be caused by a new agent, a change in the agent's virulence or host susceptibility, or an increase in the size or density of the host population.

Outbreaks can have significant public health and economic impacts, and require prompt investigation and control measures to prevent further spread of the disease. The investigation typically involves identifying the source of the outbreak, determining the mode of transmission, and implementing measures to interrupt the chain of infection. This may include vaccination, isolation or quarantine, and education of the public about the risks and prevention strategies.

Examples of disease outbreaks include foodborne illnesses linked to contaminated food or water, respiratory infections spread through coughing and sneezing, and mosquito-borne diseases such as Zika virus and West Nile virus. Outbreaks can also occur in healthcare settings, such as hospitals and nursing homes, where vulnerable populations may be at increased risk of infection.

Food parasitology is not a commonly used term in medical or scientific communities. However, it generally refers to the study of parasites that are transmitted through food, including parasitic protozoa, helminths (worms), and arthropods (e.g., tapeworms, roundworms, Giardia, Cryptosporidium, etc.). Food parasitology involves understanding the life cycles, epidemiology, diagnosis, treatment, and prevention of these foodborne parasites. It is an important field within medical and veterinary parasitology, as well as food safety and public health.

Food safety is the scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food safety often involves keeping food at low temperatures to prevent bacterial growth and toxin production. It can also include practices such as washing hands and surfaces well and avoiding cross-contamination between raw and cooked foods. Additionally, proper cooking and pasteurization can kill bacteria that may be present in food.

The World Health Organization (WHO) defines food safety as "the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use." Food safety is important for everyone, but particularly for vulnerable populations such as pregnant women, young children, older adults, and people with weakened immune systems.

In summary, food safety refers to the proper handling, preparation, and storage of food in order to prevent foodborne illness and ensure that it is safe for consumption.

Botulism is a rare but serious condition caused by the toxin produced by the bacterium Clostridium botulinum. The neurotoxin causes muscle paralysis, which can lead to respiratory failure and death if not treated promptly. Botulism can occur in three main forms: foodborne, wound, and infant.

Foodborne botulism is caused by consuming contaminated food, usually home-canned or fermented foods with low acid content. Wound botulism occurs when the bacterium infects a wound and produces toxin in the body. Infant botulism affects babies under one year of age who have ingested spores of the bacterium, which then colonize the intestines and produce toxin.

Symptoms of botulism include double vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, muscle weakness, and paralysis that progresses downward from the head to the limbs. Treatment typically involves supportive care such as mechanical ventilation, intensive care unit monitoring, and antitoxin therapy. Prevention measures include proper food handling and canning techniques, prompt wound care, and avoiding consumption of known sources of contaminated food.

Gastroenteritis is not a medical condition itself, but rather a symptom-based description of inflammation in the gastrointestinal tract, primarily involving the stomach and intestines. It's often referred to as "stomach flu," although it's not caused by influenza virus.

Medically, gastroenteritis is defined as an inflammation of the mucous membrane of the stomach and intestines, usually resulting in symptoms such as diarrhea, abdominal cramps, nausea, vomiting, fever, and dehydration. This condition can be caused by various factors, including viral (like rotavirus or norovirus), bacterial (such as Salmonella, Shigella, or Escherichia coli), or parasitic infections, food poisoning, allergies, or the use of certain medications.

Gastroenteritis is generally self-limiting and resolves within a few days with proper hydration and rest. However, severe cases may require medical attention to prevent complications like dehydration, which can be particularly dangerous for young children, older adults, and individuals with weakened immune systems.

Caliciviridae is a family of single-stranded, positive-sense RNA viruses that includes several important pathogens causing gastrointestinal illness in humans and animals. The most well-known human calicivirus is norovirus, which is the leading cause of acute viral gastroenteritis worldwide.

Calicivirus infections typically cause symptoms such as vomiting, diarrhea, abdominal cramps, nausea, and fever. The infection is usually self-limiting and lasts for a few days, but in some cases, it can lead to dehydration, especially in young children, older adults, and people with weakened immune systems.

Norovirus is highly contagious and can spread through close contact with an infected person, consumption of contaminated food or water, or touching contaminated surfaces and then touching the mouth. Prevention measures include frequent handwashing, proper food handling and preparation, and cleaning and disinfection of contaminated surfaces.

There is no specific treatment for calicivirus infections, and antibiotics are not effective against viral infections. Treatment is generally supportive and includes hydration to replace lost fluids and electrolytes. In severe cases, hospitalization may be necessary for intravenous fluid replacement and monitoring.

Norovirus is a highly contagious virus that causes gastroenteritis, an inflammation of the stomach and intestines. It is often referred to as the "stomach flu" or "winter vomiting bug." Symptoms include nausea, vomiting, diarrhea, and abdominal pain. It can spread easily through contaminated food or water, contact with an infected person, or touching contaminated surfaces. Norovirus outbreaks are common in closed settings such as hospitals, nursing homes, schools, and cruise ships. The virus is hardy and can survive for weeks on surfaces, making it difficult to eliminate. It is also resistant to many disinfectants. There is no specific treatment for norovirus infection other than managing symptoms and staying hydrated. Vaccines are under development but not yet available.

Population surveillance in a public health and medical context refers to the ongoing, systematic collection, analysis, interpretation, and dissemination of health-related data for a defined population over time. It aims to monitor the health status, identify emerging health threats or trends, and evaluate the impact of interventions within that population. This information is used to inform public health policy, prioritize healthcare resources, and guide disease prevention and control efforts. Population surveillance can involve various data sources, such as vital records, disease registries, surveys, and electronic health records.

I believe there might be a misunderstanding in your question. "Restaurants" are establishments where food and drinks are prepared and served to customers for a profit. They are part of the hospitality industry, not a medical term or concept. If you have any questions about medical terminology or concepts, I would be happy to help!

Salmonella is a genus of rod-shaped, Gram-negative bacteria that are facultative anaerobes and are motile due to peritrichous flagella. They are non-spore forming and often have a single polar flagellum when grown in certain conditions. Salmonella species are important pathogens in humans and other animals, causing foodborne illnesses known as salmonellosis.

Salmonella can be found in the intestinal tracts of humans, birds, reptiles, and mammals. They can contaminate various foods, including meat, poultry, eggs, dairy products, and fresh produce. The bacteria can survive and multiply in a wide range of temperatures and environments, making them challenging to control completely.

Salmonella infection typically leads to gastroenteritis, characterized by symptoms such as diarrhea, abdominal cramps, fever, and vomiting. In some cases, the infection may spread beyond the intestines, leading to more severe complications like bacteremia (bacterial infection of the blood) or focal infections in various organs.

There are two main species of Salmonella: S. enterica and S. bongori. S. enterica is further divided into six subspecies and numerous serovars, with over 2,500 distinct serotypes identified to date. Some well-known Salmonella serovars include S. Typhi (causes typhoid fever), S. Paratyphi A, B, and C (cause paratyphoid fever), and S. Enteritidis and S. Typhimurium (common causes of foodborne salmonellosis).

Consumer Product Safety refers to the measures taken to ensure that products intended for consumer use are free from unreasonable risks of injury or illness. This is typically overseen by regulatory bodies, such as the Consumer Product Safety Commission (CPSC) in the United States, which establishes safety standards, tests products, and recalls dangerous ones.

The definition of 'Consumer Product' can vary but generally refers to any article, or component part thereof, produced or distributed (i) for sale to a consumer for use in or around a permanent or temporary household or residence, a school, in recreation, or otherwise; (ii) for the personal use, consumption or enjoyment of a consumer in or around a permanent or temporary household or residence, a school, in recreation, or otherwise; (iii) for sensory evaluation and direct physical contact by a consumer in or around a permanent or temporary household or residence, a school, in recreation, or otherwise.

The safety measures can include various aspects such as design, manufacturing, packaging, and labeling of the product to ensure that it is safe for its intended use. This includes ensuring that the product does not contain any harmful substances, that it functions as intended, and that it comes with clear instructions for use and any necessary warnings.

It's important to note that even with these safety measures in place, it is still possible for products to cause injury or illness if they are used improperly or if they malfunction. Therefore, it is also important for consumers to be aware of the risks associated with the products they use and to take appropriate precautions.

Campylobacter infections are illnesses caused by the bacterium *Campylobacter jejuni* or other species of the genus *Campylobacter*. These bacteria are commonly found in the intestines of animals, particularly birds, and can be transmitted to humans through contaminated food, water, or contact with infected animals.

The most common symptom of Campylobacter infection is diarrhea, which can range from mild to severe and may be bloody. Other symptoms may include abdominal cramps, fever, nausea, and vomiting. The illness usually lasts about a week, but in some cases, it can lead to serious complications such as bacteremia (bacteria in the bloodstream), meningitis, or Guillain-Barré syndrome, a neurological disorder that can cause muscle weakness and paralysis.

Campylobacter infections are typically treated with antibiotics, but in mild cases, they may resolve on their own without treatment. Prevention measures include cooking meat thoroughly, washing hands and surfaces that come into contact with raw meat, avoiding unpasteurized dairy products and untreated water, and handling pets, particularly birds and reptiles, with care.

"Listeria monocytogenes" is a gram-positive, facultatively anaerobic, rod-shaped bacterium that is a major cause of foodborne illness. It is widely distributed in the environment and can be found in water, soil, vegetation, and various animal species. This pathogen is particularly notable for its ability to grow at low temperatures, allowing it to survive and multiply in refrigerated foods.

In humans, Listeria monocytogenes can cause a serious infection known as listeriosis, which primarily affects pregnant women, newborns, older adults, and individuals with weakened immune systems. The bacterium can cross the intestinal barrier, enter the bloodstream, and spread to the central nervous system, causing meningitis or encephalitis. Pregnant women infected with Listeria monocytogenes may experience mild flu-like symptoms but are at risk of transmitting the infection to their unborn children, which can result in stillbirth, premature delivery, or severe illness in newborns.

Common sources of Listeria monocytogenes include raw or undercooked meat, poultry, and seafood; unpasteurized dairy products; and ready-to-eat foods like deli meats, hot dogs, and soft cheeses. Proper food handling, cooking, and storage practices can help prevent listeriosis.

Salmonella infections, also known as salmonellosis, are a type of foodborne illness caused by the Salmonella bacterium. These bacteria can be found in the intestinal tracts of humans, animals, and birds, especially poultry. People typically get salmonella infections from consuming contaminated foods or water, or through contact with infected animals or their feces. Common sources of Salmonella include raw or undercooked meat, poultry, eggs, and milk products; contaminated fruits and vegetables; and improperly prepared or stored food.

Symptoms of salmonella infections usually begin within 12 to 72 hours after exposure and can include diarrhea, abdominal cramps, fever, nausea, vomiting, and headache. Most people recover from salmonella infections without treatment within four to seven days, although some cases may be severe or even life-threatening, especially in young children, older adults, pregnant women, and people with weakened immune systems. In rare cases, Salmonella can spread from the intestines to the bloodstream and cause serious complications such as meningitis, endocarditis, and arthritis.

Prevention measures include proper food handling, cooking, and storage practices; washing hands thoroughly after using the bathroom, changing diapers, or touching animals; avoiding cross-contamination of foods during preparation; and using pasteurized dairy products and eggs. If you suspect that you have a Salmonella infection, it is important to seek medical attention promptly to prevent complications and reduce the risk of spreading the infection to others.

I'm sorry for any confusion, but "Food Industry" is not a term that has a medical definition. The food industry is a broad category that includes businesses involved in the production, processing, packaging, distribution, and sale of food products. This can include farms, fisheries, manufacturers of food products, grocery stores, restaurants, and more.

If you have any questions related to nutrition or dietary habits and their impact on health, I would be happy to help provide information based on medical knowledge.

Listeriosis is an infection caused by the bacterium Listeria monocytogenes. It primarily affects older adults, individuals with weakened immune systems, pregnant women, and newborns. The bacteria can be found in contaminated food, water, or soil. Symptoms of listeriosis may include fever, muscle aches, headache, stiff neck, confusion, loss of balance, and convulsions. In severe cases, it can lead to meningitis (inflammation of the membranes surrounding the brain and spinal cord) or bacteremia (bacterial infection in the bloodstream). Pregnant women may experience only mild flu-like symptoms, but listeriosis can lead to miscarriage, stillbirth, premature delivery, or serious illness in newborns.

It's important to note that listeriosis is a foodborne illness, and proper food handling, cooking, and storage practices can help prevent infection. High-risk individuals should avoid consuming unpasteurized dairy products, raw or undercooked meat, poultry, and seafood, as well as soft cheeses made from unpasteurized milk.

Escherichia coli (E. coli) O157 is a serotype of the bacterium E. coli that is associated with foodborne illness. This strain is pathogenic and produces Shiga toxins, which can cause severe damage to the lining of the small intestine and potentially lead to hemorrhagic diarrhea and kidney failure. E. coli O157 is often transmitted through contaminated food, particularly undercooked ground beef, as well as raw or unpasteurized dairy products, fruits, and vegetables. It can also be spread through contact with infected individuals or animals, especially in settings like farms, petting zoos, and swimming pools. Proper food handling, cooking, and hygiene practices are crucial to preventing E. coli O157 infections.

In the medical context, the term "eggs" is not typically used as a formal medical definition. However, if you are referring to reproductive biology, an egg or ovum is a female reproductive cell (gamete) that, when fertilized by a male sperm, can develop into a new individual.

In humans, eggs are produced in the ovaries and are released during ovulation, usually once per month. They are much larger than sperm and contain all the genetic information necessary to create a human being, along with nutrients that help support the early stages of embryonic development.

It's worth noting that the term "eggs" is also commonly used in everyday language to refer to chicken eggs or eggs from other birds, which are not relevant to medical definitions.

Food preservation, in the context of medical and nutritional sciences, refers to the process of treating, handling, and storing food items to reduce the risk of foodborne illness and to extend their shelf life. The goal is to prevent the growth of pathogenic microorganisms such as bacteria, yeasts, and mold, as well as to slow down the oxidation process that can lead to spoilage.

Common methods of food preservation include:

1. Refrigeration and freezing: These techniques slow down the growth of microorganisms and enzyme activity that cause food to spoil.
2. Canning: This involves sealing food in airtight containers, then heating them to destroy microorganisms and inactivate enzymes.
3. Dehydration: Removing water from food inhibits the growth of bacteria, yeasts, and molds.
4. Acidification: Adding acidic ingredients like lemon juice or vinegar can lower the pH of food, making it less hospitable to microorganisms.
5. Fermentation: This process involves converting sugars into alcohol or acids using bacteria or yeasts, which can preserve food and also enhance its flavor.
6. Irradiation: Exposing food to small doses of radiation can kill bacteria, parasites, and insects, extending the shelf life of certain foods.
7. Pasteurization: Heating food to a specific temperature for a set period of time can destroy harmful bacteria while preserving the nutritional value and taste.

Proper food preservation is crucial in preventing foodborne illnesses and ensuring the safety and quality of the food supply.

Disease notification is the process by which health care professionals, laboratories, or other relevant individuals or organizations inform public health authorities about cases of specific diseases or conditions that are reportable (also known as notifiable) within a particular jurisdiction. Reportable diseases are those that have been designated by law or regulation as posing a significant risk to public health and for which timely reporting is necessary to enable effective surveillance, control measures, and prevention strategies.

The specific diseases and conditions that must be reported, as well as the procedures for reporting, vary by jurisdiction. Common reportable diseases include infectious diseases such as tuberculosis, measles, and sexually transmitted infections (STIs), as well as non-infectious conditions like cancer and lead poisoning.

The purpose of disease notification is to provide public health officials with accurate and up-to-date information about the occurrence and spread of diseases in a population. This information can help inform policy decisions, guide resource allocation, and support the development and implementation of evidence-based interventions to protect and promote the health of communities.

"Food Legislation" refers to laws, regulations, and policies related to food production, distribution, labeling, safety, and marketing. These rules are designed to protect consumers from fraudulent or unsafe food practices, promote fair trade in the food industry, and ensure that food is produced and distributed in a sustainable and environmentally friendly manner. Food legislation can cover a wide range of issues, including foodborne illness outbreaks, pesticide residues, organic farming, genetically modified foods, and nutrition labeling. Compliance with food legislation is typically enforced by government agencies, such as the US Department of Agriculture (USDA), the Food and Drug Administration (FDA), and the Federal Trade Commission (FTC) in the United States.

Medical definitions typically do not include terms like "meat products" as they are too broad and not specific to medical conditions or treatments. However, in a general food science or nutrition context, "meat products" could be defined as:

Processed or unprocessed foods that contain meat or meat derivatives as the primary ingredient. This can include various types of muscle tissue from mammals, birds, fish, and other animals, along with any accompanying fat, skin, blood vessels, and other tissues. Meat products may be fresh, cured, smoked, or cooked, and they may also contain additional ingredients like salt, sugar, preservatives, and flavorings. Examples of meat products include beef jerky, bacon, sausages, hot dogs, and canned meats.

I'm sorry for any confusion, but "United States" is a geopolitical entity, specifically the name of the country consisting of 50 states, and it is not a medical term or concept. Therefore, I can't provide a medical definition for it. If you have any questions related to health, medicine, or biology, I would be happy to try to help answer those!

'Campylobacter jejuni' is a gram-negative, spiral-shaped bacterium that is a common cause of foodborne illness worldwide. It is often found in the intestines of warm-blooded animals, including birds and mammals, and can be transmitted to humans through contaminated food or water.

The bacteria are capable of causing an infection known as campylobacteriosis, which is characterized by symptoms such as diarrhea, abdominal cramps, fever, and vomiting. In severe cases, the infection can spread to the bloodstream and cause serious complications, particularly in individuals with weakened immune systems.

'Campylobacter jejuni' is one of the most common causes of foodborne illness in the United States, with an estimated 1.3 million cases occurring each year. It is often found in undercooked poultry and raw or unpasteurized milk products, as well as in contaminated water supplies. Proper cooking and pasteurization can help reduce the risk of infection, as can good hygiene practices such as washing hands thoroughly after handling raw meat and vegetables.

I'm sorry for any confusion, but "Oregon" is not a medical term or concept. It is a geographical location, being the name of a state in the United States, located in the Pacific Northwest region. If you have any questions related to medical topics, I would be happy to try and help answer those for you!

"State Health Plans" is a general term that refers to the healthcare coverage programs offered or managed by individual states in the United States. These plans can be divided into two main categories: Medicaid and state-based marketplaces.

1. **Medicaid**: This is a joint federal-state program that provides healthcare coverage to low-income individuals, families, and qualifying groups, such as pregnant women, children, elderly people, and people with disabilities. Each state administers its own Medicaid program within broad federal guidelines, and therefore, the benefits, eligibility criteria, and enrollment processes can vary from state to state.

2. **State-based Marketplaces (SBMs)**: These are online platforms where individuals and small businesses can compare and purchase health insurance plans that meet the standards set by the Affordable Care Act (ACA). SBMs operate in accordance with federal regulations, but individual states have the flexibility to design their own marketplace structure, manage their own enrollment process, and determine which insurers can participate.

It is important to note that state health plans are subject to change based on federal and state laws, regulations, and funding allocations. Therefore, it is always recommended to check the most recent and specific information from the relevant state agency or department.

Public health is defined by the World Health Organization (WHO) as "the art and science of preventing disease, prolonging life and promoting human health through organized efforts of society." It focuses on improving the health and well-being of entire communities, populations, and societies, rather than individual patients. This is achieved through various strategies, including education, prevention, surveillance of diseases, and promotion of healthy behaviors and environments. Public health also addresses broader determinants of health, such as access to healthcare, housing, food, and income, which have a significant impact on the overall health of populations.

Medicaid is a joint federal-state program that provides health coverage for low-income individuals, including children, pregnant women, elderly adults, and people with disabilities. Eligibility, benefits, and administration vary by state, but the program is designed to ensure that low-income individuals have access to necessary medical services. Medicaid is funded jointly by the federal government and the states, and is administered by the states under broad federal guidelines.

Medicaid programs must cover certain mandatory benefits, such as inpatient and outpatient hospital services, laboratory and X-ray services, and physician services. States also have the option to provide additional benefits, such as dental care, vision services, and prescription drugs. In addition, many states have expanded their Medicaid programs to cover more low-income adults under the Affordable Care Act (ACA).

Medicaid is an important source of health coverage for millions of Americans, providing access to necessary medical care and helping to reduce financial burden for low-income individuals.

Schistosomatidae is a family of trematode flatworms, more commonly known as blood flukes. These parasitic worms are responsible for causing schistosomiasis (also known as bilharzia or snail fever), a significant public health problem in tropical and subtropical regions.

The life cycle of Schistosoma species involves two intermediate hosts: freshwater snails and humans. The adult worms live in the blood vessels of the human host, where they lay eggs that are excreted through urine or feces. These eggs hatch in fresh water, releasing miracidia, which infect specific snail species. After several developmental stages within the snail, cercariae are released into the water and penetrate the skin of humans coming into contact with infested water, thus completing the life cycle.

Schistosomatidae includes several genera, among which Schistosoma mansoni, S. haematobium, and S. japonicum are the most prevalent and clinically significant species causing schistosomiasis in humans.