Foodborne and Waterborne Disease in Canada - 1978 Annual Summary

Abstract

Data on foodborne disease in Canada in 1978 are compared with data for 1977. A total of 836 incidents, comprising 642 outbreaks and 194 single cases, causing illness in 5960 persons was reported for 1978. The number of incidents and cases increased by 7.5% and 23.9%, respectively, from 1977 to 1978. Like the previous year, Salmonella spp. were responsible for more incidents (67) and cases (2171) than any other agent. Other incidents were caused by Staphylococcus aureus (31), suspect mold and yeast (17), Bacillus cereus (9), Clostridium perfringens (7), Clostridium botulinum (6), and Shigelli sonnet (1). Four incidents of trichinosis, and two each of mushroom, lupin alkaloid and paralytic shellfish poisoning occurred. One scombroid poisoning outbreak was reported. Chemicals implicated in causing illness included tin, rancid compounds and extraneous matter. The deaths of five persons were attributed to foodborne disease. About 32% of incidents and 39% of cases were associated with meat and poultry. Vegetables, fruits, bakery products and marine products were also important vehicles in causing foodborne disease. Mishandling of food took place mainly in foodservice establishments (25.6% of incidents, 56.1% of cases) and homes (12.4% of incidents, 6.4% of cases). However, mishandling by manufacturers caused some problems including salmonellosis from iced cakes made with cracked eggs and staphylococcal intoxication from ham, sausage, chicken and canned salmon. Over 54% of reported foodborne disease incidents occurred in Ontario and more than 18% in British Columbia, but the number of incidents per 100,000 population was highest in the Northwest Territories. Narrative reports of selected foodborne incidents are presented.