Fascoliasis - Medtick
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Fascoliasis

What is it?

An infection caused by flukes caused by contaminated watercress/water.

  • Sheep’s eat contaminated plants where the organism then grows in the sheep and leaves the sheep via faeces contaminating more watercress and water, hence this illness occurs in humans in high sheep and cattle regions.

Cause

  • Fasciola hepatica
  • Fascicola gigantic

Symptoms

  • High temperature greater than 38°C (100°F) or over and/or chills and sweats longer than 72 hours?
  • Balance and Dizziness problems?
  • General discomfort (muscle weakness), uneasiness or ill feeling (malaise) and/or fatigue (tiredness)?
  • Unexplained weight loss?
  • New rash that has appeared or existing rash getting worst?
  • Sore throat longer than seven days or more?
  • Dry cough longer than three weeks or breathing difficulties?
  • Abdominal pain and/or are constant violently vomiting or vomiting longer than two days (one day if a child)?
  • Diarrhoea?

Complications /Information to beware of/General tips:

Medical Emergency Condition

And/or do not wait, phone for an ambulance if have or develop:

Travel

If you’re travelling to a country where there’s a high risk of getting the condition, the Information below can help prevent infection:

  • Don’t drink the local water unless you’re sure it’s clean (sterile) – drink bottled water or drinks in sealed cans or bottles.
  • If the water isn’t sterile, boil it for several minutes or use chemical disinfectant or a reliable filter.
  • Don’t clean your teeth with tap water.
  • Don’t have ice in your drinks because it may be made from unclean water.
  • Avoid fresh fruit or vegetables that can’t be peeled before eating.
  • Avoid food and drink sold by street vendors, except drinks in properly sealed cans or bottles.

NHS choices

Future advise especially when travelling to an infectious country:

  • Fresh foods: those that are peeled or cooked are the safest
  • Avoid high risk foods like shellfish
  • Boiling water is the best method of sterilisation
  • Chemicals are useful for preparing safe drinking water but have their limitations
  • Chlorine-based tablets are widely available and will be appropriate for most travellers
  • More intrepid travellers and those planning to use surface waters as a drinking water source should use an iodine-based product.
Panel 1: Choice of foods for the traveller
Usually safe Risky Best avoided
Freshly prepared and hot , cooked food  including meat and consume quickly. boiled dairy i.e. milk and/or Indian chai. Food from street vendors unless fresh and hot Poorly stored food Cold foods left standing especially sauces Avoid buffets (hot or cold) left standing along time
Peeled fruit Unpeeled fruit and salad unless well washed in clean water Broad leafed salad i.e lettuce due to large surface area packed with organisms- harder to wash off all
Canned food Dried food (bread, rice and pasta ) and freshly baked bread Ice cream Shellfish Rare meat and fish Unpasteurised dairy products Ice containing drinks
  • Iodine or chlorine used for water purification (as discussed later) can also be used for soaking and manufacturers of food products give recommendations for the appropriate concentrations.

There are three methods by which the traveller can prepare clean drinking water:

  • Boiling:
    • Boil water for a full five minutes at any altitude.
  • Chemical disinfection:
    • Iodine, chlorine, katedyne silver.
  • Filtration

The Pharmaceutical Journal, PJ, January 2000;():DOI:10.1211/PJ.2000.20000218

Please talk to your healthcare professional (i.e. Medical Doctor/Pharmacist) for further advice

Detailed Information

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  • NHS

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  • Verywell Health

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