Foodborne and Waterborne Disease in Canada - 1981 Annual Summary

1987 ◽  
Vol 50 (11) ◽  
pp. 982-991 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
British Columbia ◽  
Food Processing ◽  
Monosodium Glutamate ◽  
Foodborne Disease ◽  
Chemical Contamination ◽  
Waterborne Disease ◽  
Chemical Agents ◽  
Etiologic Agents ◽  
Paralytic Shellfish ◽  
First Time

In 1981, a total of 647 incidents, comprising 505 outbreaks and 142 single cases, caused illnesses in 4,804 persons. There were 14.8% fewer incidents and 32.5% fewer cases than recorded for 1980. Salmonella, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus were the main bacteriological agents to cause illness, but there were far fewer incidents of salmonellosis in 1981 (36) compared with 1980 (64). Etiologic agents Coxiella burnetii, Listeria monocytogenes and Taenia saginata were reported for the first time in these summaries. Animal agents: paralytic shellfish poison, scombroid poison and insects had also been documented in 1980 and previous years, but the plant agents were new - taro leaves and tablets made from Spirulina alga. The number of incidents caused by chemical agents (51), mainly extraneous matter, rancid compounds, metals and monosodium glutamate, were the same as for 1980. Some of the more unusual chemical poisonings were lead in herbal capsules, mercury in yogurt, ammonia in frog legs and laxative in a cake. Ten foodborne disease related deaths occurred mainly in infants infected by Listeria and in elderly patients with salmonellosis in a home for the aged. About 33% of incidents and 41% of cases were associated with meat and poultry. Mishandling of food took place mainly in foodservice establishments (33.1% of incidents, 62.4% of cases), homes (13.4% of incidents and 9.5% of cases) and food processing establishments (13.1% of incidents and 2.9% of cases). Food processing problems resulted mainly from chemical contamination, particularly extraneous matter. Most incidents occurred in Ontario (41.3%), British Columbia (19.6%) and Alberta (11.6%), but on a 100,000 population basis incidents were highest in British Columbia (4.6), Nova Scotia (4.4), Alberta (3.4) and Ontario (3.1). Narrative reports of seven previously unpublished foodborne disease problems are presented. Eight incidents of waterborne disease, caused by Giardia lamblia, Campylobacter, Salmonella, Pseudomonas aeruginosa and an undetermined agent, are double the number recorded for both 1980 and 1979. However, the number of cases was far fewer in 1981 (178) compared with those for the previous year (1,124). The largest outbreak (46 cases) was caused by Pseudomonas infecting the skin and ears of whirlpool bathers in a motel. All the other incidents were from contaminated water obtained on camping trips (3), from Giardia-in-fected municipal water supplies, two from abroad (3) and from non-chlorinated wells contaminated with Salmonella (1).

Foodborne and Waterborne Disease in Canada — 1980 Annual Summary

1987 ◽  
Vol 50 (5) ◽  
pp. 420-428 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
British Columbia ◽  
Food Processing ◽  
Paralytic Shellfish Poisoning ◽  
Foodborne Disease ◽  
Shellfish Poisoning ◽  
Waterborne Disease ◽  
Paralytic Shellfish ◽  
Uremic Syndrome ◽  
Marine Food ◽  
First Time

Data on foodborne disease in Canada in 1980 are compared with those for 1979. A total of 759 incidents, comprising 621 outbreaks and 138 single cases, caused illnesses in 7,122 persons in 1980. Compared with 1979, fewer incidents but more cases occurred. Salmonella, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus caused most illnesses. The main Salmonella serovars involved were S. typhimurium, S. heidelberg and S. enteritidis. Campylobacter and Citrobacter infections were reported for the first time. Seven episodes of paralytic shellfish poisoning occurred, more than twice the number in 1979. There were also 53 incidents and 100 cases of chemical origin; rancid compounds, extraneous matter and metals were the main chemicals involved. Unusual chemical problems included turkey contaminated with calcium chloride brine, antimony deliberately added to a beverage to induce sickness, ammonia-soaked frozen potato puffs, chocolates contaminated with phenol disinfectant and toluene in popcorn twists. There were nine deaths from salmonellosis, paralytic shellfish poisonings and hemolytic uremic syndrome. About 34% of incidents and 51% of cases were associated with meat and poultry. Vegetables, fruits, Chinese food, marine food and bakery products were also vehicles that contributed significantly to foodborne disease. Mishandling of food took place mainly in foodservice establishments (41.2% of incidents, 74.3% of cases), homes (15.8% of incidents, 6.0% of cases) and food processing establishments (10.1% of incidents, 8.7% of cases). Food processors were responsible for salmonellosis from turkey rolls (440 cases) and staphylococcal intoxication from cheese curds (62 cases) and many small outbreaks and single cases. Most incidents occurred in Ontario (43.9%) and British Columbia (21.7%), but on a 100,000 population basis, British Columbia recorded more incidents (6.2) than Nova Scotia and Yukon (both 4.5) and Ontario (3.9). Narrative reports of seven foodborne disease incidents are presented. Four incidents of waterborne disease were documented in 1980, the same number as in 1979. All were caused by bacterial agents, with Campylobacter and Salmonella responsible for most cases. Pseudomonas aeruginosa infected the skin of 10 persons in a whirlpool bath.

Foodborne and Waterborne Disease in Canada - 1982 Annual Summary

1988 ◽  
Vol 51 (1) ◽  
pp. 56-65 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Sodium Hydroxide ◽  
Clostridium Perfringens ◽  
Trichinella Spiralis ◽  
Hemorrhagic Colitis ◽  
Foodborne Disease ◽  
Waterborne Disease ◽  
Dairy Foods ◽  
E Coli ◽  
Paralytic Shellfish ◽  
First Time

Data on foodborne disease in Canada in 1982 are compared with those for 1981. A total of 988 incidents comprising 791 outbreaks and 197 single cases, caused illnesses in 7,384 persons in 1982. These figures are greater than for 1981, and, in fact, the numbers of incidents and cases are the highest on record. Salmonella, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus caused most of the illnesses. The main Salmonella serovars were S. typhimurium, S. muenster and S. infantis. Escherichia coli 0157:H7 hemorrhagic colitis was reported for the first time. Parasitic diseases were caused by Trichinella spiralis and Giardia lamblia. The same number of animal related incidents occurred in 1982 and 1981 involving paralytic shellfish poison, scombroid poison and insect infestation of food. There were also 72 incidents and 113 cases of chemical origin; extraneous matter, rancid compounds and cleaning substances were the most frequently implicated. Unusual chemical problems included ammonia from decomposition in tuna, strychnine in vitamin pills (murder), tartaric acid in gum, excess licorice in candy, calcium chloride in a popsicle, sodium acetate in potato chips and sodium hydroxide in pretzels. Some of these are discussed in more details under the narrative reports. There were 15 deaths from salmonellosis, hemorrhagic colitis (E. coli 0157:H7 infection), Clostridium perfringens gastroenteritis and strychnine poisoning. About 30.7% of incidents and 40.1% of cases were associated with meat and poultry. Bakery products, marine foods and dairy foods were also important vehicles of foodborne disease. Mishandling of food took place mainly in foodservice establishments (38.1% of incidents, 75.7% of cases), homes (13.9% of incidents, 7.1% of cases) and food processing establishments (11.5% of incidents, 4.0% of cases). Chemicals, such as extraneous matter, sodium hydroxide and tin, were the agents associated with 51.8% of incidents caused by processors' mishandling. The three largest of these types of outbreaks, however, were associated with contamination by Salmonella or S. aureus (total of 102 cases). On a population basis incidents were greatest in Ontario, followed by those in British Columbia, Nova Scotia, Manitoba and Alberta. Reports of nine foodborne disease incidents are presented. In addition, four incidents of waterborne disease were documented in 1982, three fewer than in 1981. All were caused by ingestion of infectious agents but the nature of two of them was unknown. The largest out-break (121 cases) was a result of contamination of a town water supply by Giardia originating from beavers.

Foodborne and Waterborne Disease in Canada - 1983 Annual Summary

1989 ◽  
Vol 52 (6) ◽  
pp. 436-442 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Hepatitis A ◽  
Paralytic Shellfish Poisoning ◽  
Etiologic Agent ◽  
Foodborne Disease ◽  
Shellfish Poisoning ◽  
Waterborne Disease ◽  
Dairy Foods ◽  
Paralytic Shellfish ◽  
Foodborne Outbreaks ◽  
First Time

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.

Foodborne and Waterborne Disease in Canada – 1979 Annual Summary

1985 ◽  
Vol 48 (12) ◽  
pp. 1071-1078 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Monosodium Glutamate ◽  
Disease Outbreaks ◽  
Paralytic Shellfish Poisoning ◽  
Mushroom Poisoning ◽  
Foodborne Disease ◽  
Shellfish Poisoning ◽  
Salmonella Spp ◽  
Waterborne Disease ◽  
Paralytic Shellfish ◽  
Mold And Yeast

Data on foodborne disease in Canada in 1979 are compared with data for 1978. A total of 825 incidents, comprising 650 outbreaks and 175 single cases, causing illness in 5503 persons was reported for 1979. The number of incidents and cases decreased by 1.3% and 7.7%, respectively, from 1978 to 1979. Like the previous year, Salmonella spp. were responsible for more incidents (62) and cases (1754) than any other agent. Other incidents were caused by Staphylococcus aureus (29), suspect mold and yeast (18), Bacillus cereus (16), Clostridium perfringens (11), Bacillus subtilis (1) and Hafnia alvei (1). No Clostridium botulinum cases were reported. Five incidents of trichinosis, three of paralytic shellfish poisoning, two involving insect infestation and one each of scombroid, lupin alkaloid and broom tea poisoning and an allergic reaction from beef adulterated with pork were reported. Chemicals implicated in causing illness included tin, rancid compounds, monosodium glutamate and extraneous matter. The deaths of three persons were attributed to salmonellosis and probable mushroom poisoning. About 33% of incidents and 38% 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 (38.9% of incidents, 59.3% of cases) and homes (13.3% of incidents, 7.0% of cases). However, mishandling by manufacturers caused some problems including salmonellosis from a cake and staphylococcal intoxication from canned fish and sausages. Over 53% 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. Four waterborne disease outbreaks were reported in 1979 with a total of 73 cases. Lack of adequate water treatment led to the illnesses in at least three of the outbreaks.

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.

Foodborne Disease in Canada - a 5-year Summary

1983 ◽  
Vol 46 (7) ◽  
pp. 650-675 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Food Processing ◽  
Disease Surveillance ◽  
The United States ◽  
Foodborne Disease ◽  
Salmonella Spp ◽  
Naturally Occurring ◽  
Time Period ◽  
Etiologic Agents ◽  
The Impact ◽  
Disease Specific

Five years of foodborne disease surveillance in Canada were examined. Microorganisms, particularly Salmonella spp., Staphylococcus aureus and Clostridium perfringens, were the main etiologic agents, but diseases also resulted from contaminanation of food with chemicals and parasites or food containing naturally-occurring plant and animal toxins. The foods involved were, 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. The kinds of data accumulated were similar to those from the United States for the same time period, In order to reduce the prevalence of foodborne disease, specific educational and enforcement programs have to be initiated. Similar approaches could be taken for both countries.

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.

Factors that Contributed to Foodborne Disease in Canada, 1973–1977

1983 ◽  
Vol 46 (8) ◽  
pp. 737-747 ◽  
Author(s):  
EWEN C. D. TODD
Keyword(s):  
Food Processing ◽  
Clostridium Botulinum ◽  
Educational Programs ◽  
Elderly Persons ◽  
Foodborne Disease ◽  
Processed Food ◽  
Chemical Contamination ◽  
Salmonella Spp ◽  
Survival And Growth ◽  
Etiological Agents

Factors that contributed to foodborne disease in Canada between 1973 and 1977 were identified and grouped into two kinds: (a) those that concerned contamination, survival and growth in food and (b) those that involved persons who were susceptible to illness and who ignored warning sensory signs. Improper cooling and faulty processing (including corrosion of containers, incidental additives and insufficient cooking) were the most important factors involving food. Staphylococcus aureus, Salmonella spp., Clostridium botulinum, Clostridium perfringens, rancid compounds, extraneous matter, metals, caustic soda and solvents were the main etiological agents interacting with the factors to cause illness. Errors in food handling in foodservice establishments and homes resulted mainly in microbiological growth, contamination or survival, whereas those in food processing establishments resulted mainly in chemical contamination. Where those at greatest risk of illness were identified, institutionalized, ill or elderly persons were largely affected by microbiological problems in foodservice establishments, and infants by chemical contamination of processed food. Sensory factors, such as undesirable appearance, taste or smell of food, did not necessarily prevent the food from being eaten and causing illness. Educational programs need to be designed to inform consumers of risks of eating con taminated food.

The Incidence of Waterborne and Water-Associated Disease in Scotland from 1945 to 1987

1989 ◽  
Vol 21 (3) ◽  
pp. 125-129 ◽  
Author(s):  
C. Benton ◽  
G. I. Forbes ◽  
G. M. Paterson ◽  
J. C. M. Sharp ◽  
T. S. Wilson
Keyword(s):  
Health Department ◽  
Viral Gastroenteritis ◽  
Source Water ◽  
Unknown Aetiology ◽  
Waterborne Disease ◽  
Chemical Agents ◽  
Large Numbers ◽  
Private And Public ◽  
Treatment Facilities ◽  
Water Borne

A review of the incidence of waterborne disease in Scotland from 1945 to 1987 has been undertaken in conjunction with the Communicable Diseases (Scotland) Unit and the Scottish Home and Health Department. Primarily, these relate to contamination of private and public supplies by microbiological and chemical agents, but incidents in which water such as river water was ingested deliberately or accidentally were included. Water-related infections such as legionellosis and leptospirosis which are acquired by non-alimentary routes have been excluded. During the period of the review there were 57 outbreaks of water-borne disease comprising of over 15,305 cases of illness. A total of 18 outbreaks occurred in public supplies and 21 in private supplies. Microbiological contamination gave rise to the greatest number of cases of water-borne disease which were caused by viral gastroenteritis and shigellosis followed by outbreaks of gastroenteritis of unknown aetiology. The highest number of outbreaks were due to chemical poisoning,caused mainly by lead and copper, followed by outbreaks of gastroenteritis of unknown aetiology. The type of deficiency giving rise to incidents of waterborne disease were described for private and public water supplies. In public supplies the need for hygenic storage of water in distribution and effective catchment control practices in conjunction with adequate water treatment facilities is emphasised. In private supplies the need to, at minimum, apply rudimentary disinfection to untreated source water is highlighted by the large numbers of people who have been affected by water-borne disease.

scholarly journals Electrophysiological Evaluation of Pacific Oyster (Crassostrea gigas) Sensitivity to Saxitoxin and Tetrodotoxin

Marine Drugs ◽  
2021 ◽  
Vol 19 (7) ◽  
pp. 380
Author(s):  
Floriane Boullot ◽  
Caroline Fabioux ◽  
Hélène Hégaret ◽  
Pierre Boudry ◽  
Philippe Soudant ◽  
...  
Keyword(s):  
Crassostrea Gigas ◽  
Harmful Algal Blooms ◽  
Algal Blooms ◽  
Alexandrium Minutum ◽  
Paralytic Shellfish Toxins ◽  
Pacific Oysters ◽  
Paralytic Shellfish ◽  
Good Potential ◽  
First Time ◽  
Micromolar Range

Pacific oysters (Crassostrea gigas) may bio-accumulate high levels of paralytic shellfish toxins (PST) during harmful algal blooms of the genus Alexandrium. These blooms regularly occur in coastal waters, affecting oyster health and marketability. The aim of our study was to analyse the PST-sensitivity of nerves of Pacific oysters in relation with toxin bio-accumulation. The results show that C. gigas nerves have micromolar range of saxitoxin (STX) sensitivity, thus providing intermediate STX sensitivity compared to other bivalve species. However, theses nerves were much less sensitive to tetrodotoxin. The STX-sensitivity of compound nerve action potential (CNAP) recorded from oysters experimentally fed with Alexandrium minutum (toxic-alga-exposed oysters), or Tisochrysis lutea, a non-toxic microalga (control oysters), revealed that oysters could be separated into STX-resistant and STX-sensitive categories, regardless of the diet. Moreover, the percentage of toxin-sensitive nerves was lower, and the STX concentration necessary to inhibit 50% of CNAP higher, in recently toxic-alga-exposed oysters than in control bivalves. However, no obvious correlation was observed between nerve sensitivity to STX and the STX content in oyster digestive glands. None of the nerves isolated from wild and farmed oysters was detected to be sensitive to tetrodotoxin. In conclusion, this study highlights the good potential of cerebrovisceral nerves of Pacific oysters for electrophysiological and pharmacological studies. In addition, this study shows, for the first time, that C. gigas nerves have micromolar range of STX sensitivity. The STX sensitivity decreases, at least temporary, upon recent oyster exposure to dinoflagellates producing PST under natural, but not experimental environment.

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