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 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 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 — 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 – 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 - 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 - 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 - 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 - 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.

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