This chapter provides state-of-the-art overviews on foodborne diseases caused by Trichinella in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. Nematodes of the genus Trichinella are the causative agents of trichinellosis (formerly trichinosis), a relevant, potentially deadly foodborne disease. Trichinella is a complex of at least 12 species and genotypes, with a very broad geographical range, including Africa, the Americas, Asia, Australasia, and Europe. Trichinella spp. are transmitted from one animal to another, including humans, solely by the ingestion of skeletal muscle tissues infected with Trichinella larvae. Wild mammals serve as the major reservoir hosts. Ingestion of Trichinella larvae by humans initiates the incubation period, which ends when the syndrome of clinical symptoms occurs. The incubation period exhibits a variable length that reflects several factors: number of larvae ingested, frequency of consumption of infected meat, type of meat consumed (raw or semi-raw), as well as the involved species of Trichinella.