Data on foodborne disease in Canada in 1984 are compared with those for 1983. A total of 1,181 incidents, comprising 1,016 outbreaks and 165 single cases, caused illnesses in 9,953 persons in 1984. These figures are the highest on record with almost double the number of cases occurring in 1983. Salmonella, Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus were responsible for most of the illnesses. The main Salmonella serovars involved were S. typhimurium, S. enteritidis, and S. heidelberg. There were no incidents of parasitic infections or paralytic shellfish poisonings similar to 1983. Fifty-five incidents (82 cases) of chemical origin were recorded; extraneous matter and rancid compounds were the most frequently implicated. There were two deaths, one from botulism and the other from salmonellosis. Most of the illnesses were associated with meat and poultry (30.6% of incidents and 29.9% of cases). Dairy foods, particularly cheese, bakery products, and marine foods were also major vehicles of foodborne disease. Mishandling of food took place mainly in foodservice establishments (38.8% of incidents), homes (20.6% of incidents), and food processings establishments (5.9% of incidents). Chemicals, such as extraneous material and rancid compounds, were the agents associated with 40.0% of incidents caused by processors' mishandling. On a population basis, incidents were greatest in Ontario, followed by those in Quebec, British Columbia, and Manitoba. Details of several foodborne disease incidents are presented. In addition, seven incidents of waterborne disease were documented in 1984, five more than in 1983. Campylobacter, Salmonella and Yersinia were identified as pathogens associated with drinking water.
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