Foodborne Disease in Canada - a 10-year Summary from 1975 to 1984

Authors:
  • EOEWEN C. D. TODDFoodborne Disease Reporting Centre, Bureau of Microbial Hazards, Food Directorate, Health Protection Branch, Health and Welfare Canada, Sir Frederick G. Banting Research Centre, Tunney's Pasture, Ottawa, Ontario, Canada K1A OL2
    EWEN C. D. TODDFoodborne Disease Reporting Centre, Bureau of Microbial Hazards, Food Directorate, Health Protection Branch, Health and Welfare Canada, Sir Frederick G. Banting Research Centre, Tunney's Pasture, Ottawa, Ontario, Canada K1A OL2
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Abstract
Ten years of foodborne disease data from 1975 to 1984 in Canada were examined. Microorganisms, particularly Salmonella, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus, were the main etiologic agents, but diseases also resulted from contamination of food with chemicals and parasites or food containing naturally occurring plant and animal toxins. An average of 5.6 deaths per year was recorded, with Salmonella, Clostridium botulinum, and Listeria monocytogenes responsible for most of them. The foods involved was, in general, potentially hazardous items, such as meat and poultry. Where information is known, most of the problems associated with foodborne illness occurred at foodservice establishments, but the impact of mishandling in homes and food processing establishments was also great. Incidents of microbiological etiology tended to peak in the summer months, particularly those caused by Salmonella, S. aureus, Campylobacter, and B. cereus.