Foodborne Disease in Canada - 1975 Annual Summary

1978 ◽  
Vol 41 (11) ◽  
pp. 910-918 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
British Columbia ◽  
Northwest Territories ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Bakery Products ◽  
Foodborne Disease ◽  
Foodborne Outbreaks ◽  
Microbiological Agents ◽  
Mold And Yeast

Data on foodborne disease in Canada in 1975 were compared with data for 1974. A total of 838 incidents, comprising 710 outbreaks and 128 single cases, and involving 7106 ill persons, was recorded for 1975. The number of outbreaks increased by 89% and single cases by 129% over those reported for 1974. As in 1974, Staphylococcus aureus was responsible for more incidents (37) than any other agent. Other incidents were caused by Salmonella (25), Clostridium perfringens (12), Clostridium botulinum (6), suspect mold and yeast (13) and suspect Streptococcus sp. (8). In both years, non-microbiological agents, mainly chemical, accounted for less than a quarter of the incidents of known etiology. Two persons were reported to have died through foodborne disease. About 41% of incidents and 50% of cases were associated with meat and poultry. Vegetables, fruits, bakery products, sandwiches and Chinese food also played a prominent role. Mishandling of food took place mainly in foodservice establishments (25% of incidents) or homes (20%). More than 60% of reported foodborne disease incidents occurred in Ontario. The number of incidents per 100,000 population was highest in the Northwest Territories (10.6), Ontario (6.4) and British Columbia (4.7). Narrative reports of five foodborne outbreaks are presented.

Foodborne and Waterborne Disease in Canada - 1976 Annual Summary

1981 ◽  
Vol 44 (10) ◽  
pp. 787-795 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
Vibrio Parahaemolyticus ◽  
Clostridium Botulinum ◽  
Bakery Products ◽  
Foodborne Disease ◽  
Salmonella Spp ◽  
Fermented Sausages ◽  
Bacillus Spp ◽  
Foodborne Outbreaks ◽  
Mold And Yeast

Data on foodborne disease in Canada in 1976 were compared with data for 1975. A total of 858 incidents, comprising 752 outbreaks and 106 single cases, causing illness in 5367 persons were reported for 1976. The number of outbreaks increased by 5.9% over those for 1975, but the total number of cases decreased by 24.5%. As for previous years, Staphylococcus aureus was responsible for more incidents (27) than any other agent. Other incidents were caused by Salmonella spp. (25), Clostridium perfringens (19) suspect mold and yeast (17), Bacillus spp. (10), Clostridium botulinum (4) and suspect Pseudomonas aeruginosa (4). Seven incidents of trichinosis occurred. Chemicals implicated in causing illness included metals, rancid compounds, a pesticide and solvents. The deaths of five persons were attributed to foodborne disease. About 35% of incidents and 41% 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 (18.9% of incidents, 52.7% of cases) or homes (10.5% of incidents, 6.8% of cases). However, mishandling by the manufacturer caused some problems, including three separate incidents involving fermented sausages. More than 60% of reported foodborne disease incidents occurred in Ontario and the number of incidents per 100,000 population was highest in Ontario and British Columbia. Narrative reports of foodborne outbreaks are presented. Relatively few illnesses resulted from consumption of, or contact with, water; a total of 9 incidents and 1476 cases occurred from ingestion of water and a further three incidents were recorded as a result of penetration of the skin by swimmers' itch parasite (many hundreds of cases) and invasion of wounds in swimmers by Vibrio parahaemolyticus.

Foodborne Disease in Canada - 1974 Annual Summary

1977 ◽  
Vol 40 (7) ◽  
pp. 493-498 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Botulinum ◽  
Trichinella Spiralis ◽  
Food Service ◽  
Bakery Products ◽  
Foodborne Disease ◽  
Foodborne Illnesses ◽  
Paralytic Shellfish Poison ◽  
Paralytic Shellfish ◽  
Microbiological Agents

Data on foodborne disease in Canada in 1974 were compared with data for 1973. A total of 442 incidents, comprising 387 outbreaks and 55 single cases, and involving 4,338 ill persons was recorded for 1974. The number of outbreaks increased by 17% and single cases by 57% over that reported for 1973. As in 1973, Staphylococcus aureus was responsible for more incidents (34) than any other agent. Other incidents were caused by Salmonella (24). Bacillus cereus (5), Clostridium botulinum (4), Clostridium perfringens (3) and Trichinella spiralis (6). Paralytic shellfish poison caused illness in 43 persons. Similar to the previous year, non-microbiological agents accounted for less than a quarter of the incidents of known etiology. Nine persons were reported to have died through foodborne disease. About 36% of incidents and 31% of cases were associated with meat and poultry. Vegetables, fruits, sandwiches, and bakery products also played a significant role. Mishandling of food took place primarily in food service establishments (29% of incidents) or homes (14%). More than 50% of foodborne illnesses occurred in Ontario and Quebec; the number of incidents per 100,000 population, however, was highest in the Northwest Territories (5.3) and British Columbia (4.8).

Foodborne and Waterborne Disease in Canada - 1978 Annual Summary

1985 ◽  
Vol 48 (11) ◽  
pp. 990-996 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Botulinum ◽  
Paralytic Shellfish Poisoning ◽  
Bakery Products ◽  
Foodborne Disease ◽  
Shellfish Poisoning ◽  
Salmonella Spp ◽  
Paralytic Shellfish ◽  
Marine Products ◽  
Mold And Yeast

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.

Foodborne and Waterborne Disease in Canada - 1977 Annual Summary

1982 ◽  
Vol 45 (9) ◽  
pp. 865-873 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Clostridium Botulinum ◽  
Starter Culture ◽  
Paralytic Shellfish Poisoning ◽  
Bakery Products ◽  
Foodborne Disease ◽  
Shellfish Poisoning ◽  
Salmonella Spp ◽  
Paralytic Shellfish ◽  
Bacillus Spp ◽  
Mold And Yeast

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.

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

1992 ◽  
Vol 55 (2) ◽  
pp. 123-132 ◽  
Author(s):  
EWEN C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Clostridium Perfringens ◽  
Food Processing ◽  
Clostridium Botulinum ◽  
Foodborne Illness ◽  
Foodborne Disease ◽  
Naturally Occurring ◽  
Etiologic Agents ◽  
The Impact

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.

scholarly journals МИКРОБИОЛОШКИ КРИТЕРИЈУМИ У ХРАНИ ЗА ЖИВОТИЊЕ – ОСВРТ НА ЛЕГИСЛАТИВУ У БИХ И РЕПУБЛИЦИ СРПСКОЈ

2018 ◽  
Vol 17 (2) ◽  
Author(s):  
Бојан Голић ◽  
Драго Недић
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Salmonella Spp

Микробиолошки критеријуми у храни за животиње у Босни и Херцеговини(БиХ) дефинисани су Правилником о микробиолошким критеријумима у храниза животиње („Службени гласник БиХ“ број 67/12).Циљ испитивања је процјена здравствене исправности хране за животиње уодносу на дефинисане микробиолошке критеријуме и процјена адекватностилегислативе која се односи на микробиолошке критеријуме у храни за животињеу БиХ и Републици Српској.Као материјал за испитивање кориштени су узорци хране за животињеиспитани у периоду 2014–2016. година, као и важећа легислатива из областихране и хране за животиње у БиХ и Републици Српској.У периоду 2014–2016. године, проценат узорака хране за животиње којије задовољавао микробиолошке критеријуме износио је преко 60%, односнопросјечно 66,34%, док је број незадовољавајућих узорака био испод 40%,односно просјечно 33,66%. Упоредним микробиолошким испитивањем узоракахране за животиње на Salmonella spp. из 25g и 50g узорка, током 2014. године,утврђен је идентичан проценат задовољавајућих, односно незадовољавајућихузорака.Анализом Правилника о микробиолошким критеријумима у храни заживотиње („Службени гласник БиХ“ број 67/12), уочава се постојање већег бројанелогичности и недостатака, како у погледу категорија хране за животиње, такои у вези граничних вриједности, као и метода испитивања. Hису обухваћене свекатегорије хране за животиње нити је прописана минимална количина узорказа испитивање. Правилник о микробиолошким критеријумима у храни за жи-вотиње треба да обухвати све категорије хране за животиње и да узме у обзиртехнолошки процес производње за сваку категорију. Испитивање узорака наClostridium perfringens треба да буде обавезно за све категорије хране за живо-тиње, а и испитивање на токсин Clostridium perfringens и Clostridium botulinum услучају сумње на тровање животиња, и то на захтјев службеног ветеринара иливетеринарског инспектора. Испитивање узорака хране за животиње на коагу-лаза позитивне стафилококе и Staphylococcus aureus не треба да буде обавезно,осим код млијека, млијека у праху и млијечних замјеница намијењених исхранимладих животиња. Код свих осталих врста хране, у случајевима сумње на тро-вање животиња, на захтјев службеног ветеринара или ветеринарског инспекто-ра треба обавезно урадити испитивање на присуство ентеротоксина стафило-кока. Гранична вриједност за Salmonella spp. у храни за животиње треба да буде„одсуство у 25g“, односно маса тест узорка треба да износи 25g. У правилникукоји дефинише микробиолошке критеријуме у храни за животиње потребно једефинисати минималну количину узорка за испитивање, која треба да износиминимално један килограм односно оригинално паковање.

Foodborne and Waterborne Disease in Canada-1984 Annual Summary

1989 ◽  
Vol 52 (7) ◽  
pp. 503-511 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
Drinking Water ◽  
The Other ◽  
Parasitic Infections ◽  
Bakery Products ◽  
Foodborne Disease ◽  
Waterborne Disease ◽  
Dairy Foods ◽  
Paralytic Shellfish ◽  
Extraneous Material

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.

Levels and Toxigenicity of Bacillus cereus and Clostridium perfringens from Retail Seafood

2008 ◽  
Vol 71 (6) ◽  
pp. 1178-1185 ◽  
Author(s):  
T. RAHMATI ◽  
R. LABBE
Keyword(s):  
United States ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
The United States ◽  
Foodborne Illness ◽  
Enterotoxin Gene ◽  
Foodborne Outbreaks ◽  
Imported Food ◽  
Hemolysin Bl

For the period 1990 through 2003, seafood was the most commonly identified food linked to foodborne outbreaks in the United States. Fish as a commodity has rarely been examined for the presence of Bacillus cereus in particular. For the present study, 347 fresh and processed retail seafood samples were examined for the presence of Clostridium botulinum, Clostridium perfringens, and B. cereus. The presence of C. botulinum was not confirmed in any of the isolates, but C. perfringens was confirmed in 17 samples. One of the C. perfringens isolates possessed the enterotoxin gene, as determined by PCR. In contrast, 62 confirmed B. cereus isolates were obtained from separate samples at levels ranging from 3.6 to >1,100 CFU/g. Thirty (48%) of 62 isolates produced both the hemolysin BL (HBL) and nonhemolytic (NHE) enterotoxins, and 58 (94%) and 31 (50%) produced NHE or HBL toxins, respectively. The presence of at least one of the three genes of the NHE complex was detected in 99% of the isolates; 69% of the isolates possessed all three genes. In contrast, 71% of the isolates possessed at least one of the three genes of the HBL complex, and 37% possessed all three HBL gene components. Fifty of the 62 B. cereus isolates were from imported seafood, and 19 (38%) of these samples were at levels >100 CFU/g. Twelve of the 14 highest enterotoxin assay results were from isolates from imported food. Only one B. cereus isolate possessed the cereulide synthetase gene, ces; this isolate also possessed the genes for the three-component HBL and NHE complexes. A majority of enterotoxin-producing isolates were resistant to 2 of 10 antibiotics tested, ceftriaxone and clindamycin. Our results demonstrate the potential of seafood as a vehicle for foodborne illness caused by B. cereus, in particular the enterotoxin-producing genotype.

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