Foodborne and Waterborne Disease in Canada - 1983 Annual Summary

Abstract

Data on foodborne disease in Canada in 1983 are compared with those for 1982. A total of 963 incidents, comprising 752 outbreaks and 211 single cases, caused illnesses in 5,955 persons in 1983. These figures are slightly less than for 1982, although the numbers of incidents and cases are the second highest on record. Salmonella, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus caused most of the illnesses. The main Salmonella serovars involved were S. typhimurium, S. hadar, and S. agona. The small outbreaks of hepatitis A were attributed to food served at a school cafeteria and an outdoor barbecue, respectively; viral foodborne outbreaks had not been documented before. Also, for the first time there were no records of parasitic diseases. There were no incidents of paralytic shellfish poisoning but ciguatera intoxication occurred for the first time. There were 29 incidents (36 cases) of chemical origin; extraneous matter and rancid compounds were the most frequently implicated. There were three deaths, one each from botulism, salmonellosis, and methanol in vodka. A major portion of illnesses were associated with meat and poultry (30.6% of incidents and 42.7% of cases). Bakery products, marine foods, and dairy foods were also important vehicles of foodborne disease. Mishandling of food took place mainly in foodservice establishments (38.3% of incidents), homes (25.2% of incidents), and food processing establishments (5.9% of incidents). Chemicals, such as extraneous matter and rancid compounds, were the agents associated with 33.3% of incidents caused by processors' mishandling. On a population basis, incidents were greatest in Ontario, followed by those in Quebec, British Columbia, and Alberta. Details of several foodborne disease incidents are presented. In addition, two incidents of waterborne disease were documented in 1983, two fewer than in 1982. Giardia lamblia was the etiologic agent in one of them.