Foodborne and Waterborne Disease in Canada - 1977 Annual Summary

Abstract

Data on foodborne disease in Canada in 1977 were compared with data for 1976. A total of 777 incidents, comprising 660 outbreaks and 117 single cases, causing illness in 4810 persons was reported for 1977. The number of incidents and cases decreased by 9.7% and 10.4%, respectively, from 1976 to 1977. Unlike previous years, Salmonella spp. were responsible for more incidents (32) and cases (763) than any other agent. Other incidents were caused by Staphylococcus aureus (23), Clostridium perfringens (14), suspect mold and yeast (13), Bacillus spp. (11), Clostridium botulinum (5), Shigella sonnei (1) and suspect Pseudomonas aeruginosa (1). Three incidents of trichinosis, and two each of mushroom and paralytic shellfish poisoning occurred. Chemicals implicated in causing illness included tin, rancid compounds and extraneous matter. The deaths of two persons were attributed to foodborne disease. About 32% of incidents and 48% of cases were associated with meat and poultry. Bakery products, vegetables, fruits and Chinese food continued to play a prominent role in the spread of foodborne disease, as in previous years. Mishandling of food took place mainly in foodservice establishments (31.0% of incidents, 60.2% of cases) and homes (15.1% of incidents, 9.2% of cases). However, mishandling by the manufacturer caused some problems, including salmonellosis from cakes made with cracked eggs and staphylococcal intoxication from cheese prepared from a contaminated starter culture. More than 61% of reported foodborne disease incidents occurred in Ontario and over 16% in British Columbia, but the number of incidents per 100,000 population was highest in Northwest Territories and the Yukon. Relatively few illnesses resulted from the ingestion of water and none through contact with water with a total of 9 incidents and 305 cases. Narrative reports of foodborne and waterborne incidents are presented.