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.

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.

scholarly journals Estimating deaths from foodborne disease in the UK for 11 key pathogens

2020 ◽  
Vol 7 (1) ◽  
pp. e000377 ◽  
Author(s):  
Darren Holland ◽  
Laura Thomson ◽  
Nazmina Mahmoudzadeh ◽  
Abdul Khaled
Keyword(s):  
Listeria Monocytogenes ◽  
Clostridium Perfringens ◽  
Hospital Episode Statistics ◽  
Foodborne Illness ◽  
Foodborne Disease ◽  
Death Certificates ◽  
Hospital Episode ◽  
Credible Intervals ◽  
Using Data ◽  
The Uk

ObjectiveTo estimate the number of deaths from foodborne disease in the UK from 11 key pathogens.DesignFour different models were developed using data from a range of sources. These included enhanced surveillance, outbreaks, death certificates and hospital episode statistics data. For each model, median estimates were produced with 95% credible intervals (CrI). The results from the different models were compared.ResultsThe estimates for foodborne deaths for each pathogen from the different models were consistent, with CrIs largely overlapping. Based on the preferred model for each pathogen, foodborne norovirus is estimated to cause 56 deaths per year (95% CrI 32 to 92), foodborne Salmonella 33 deaths (95% CrI 7 to 159), foodborne Listeria monocytogenes 26 deaths (95% CrI 24 to 28), foodborne Clostridium perfringens 25 deaths (95% CrI 1 to 163) and foodborne Campylobacter 21 deaths (95% CrI 8 to 47). The considerable overlap in the CrIs means it is not possible to make any firm conclusions on ranking. Most of these deaths occur in those aged over 75 years. Foodborne deaths from Shigella, Cryptosporidium, Giardia, adenovirus, astrovirus and rotavirus are all rare.ConclusionsWe estimate that there are 180 deaths per year in the UK (95% CrI 113 to 359) caused by foodborne disease based on these 11 pathogens. While this is a small fraction of the estimated 2.4 million cases of foodborne illness per year it still illustrates the potential severity of these illnesses demonstrating the importance in continuing efforts to reduce these infections.

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.

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.

Fate of Naturally Occurring Escherichia coli O157:H7 and Other Zoonotic Pathogens during Minimally Managed Bovine Feedlot Manure Composting Processes†

2013 ◽  
Vol 76 (8) ◽  
pp. 1308-1321 ◽  
Author(s):  
ELAINE D. BERRY ◽  
PATRICIA D. MILLNER ◽  
JAMES E. WELLS ◽  
NORASAK KALCHAYANAND ◽  
MICHAEL N. GUERINI
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
High Temperatures ◽  
Thermophilic Bacteria ◽  
Foodborne Illness ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Naturally Occurring ◽  
On Farm ◽  
Campylobacter Spp

Reducing Escherichia coli O157:H7 in livestock manures before application to cropland is critical for reducing the risk of foodborne illness associated with produce. Our objective was to determine the fate of naturally occurring E. coli O157:H7 and other pathogens during minimally managed on-farm bovine manure composting processes. Feedlot pen samples were screened to identify E. coli O157:H7–positive manure. Using this manure, four piles of each of three different composting formats were constructed in each of two replicate trials. Composting formats were (i) turned piles of manure plus hay and straw, (ii) static stockpiles of manure, and (iii) static piles of covered manure plus hay and straw. Temperatures in the tops, toes, and centers of the conical piles (ca. 6.0 m3 each) were monitored. Compost piles that were turned every 2 weeks achieved higher temperatures for longer periods in the tops and centers than did piles that were left static. E. coli O157:H7 was not recovered from top samples of turned piles of manure plus hay and straw at day 28 and beyond, but top samples from static piles were positive for the pathogen up to day 42 (static manure stockpiles) and day 56 (static covered piles of manure plus hay and straw). Salmonella, Campylobacter spp., and Listeria monocytogenes were not found in top or toe samples at the end of the composting period, but E. coli O157:H7 and Listeria spp. were recovered from toe samples at day 84. Our findings indicate that some minimally managed composting processes can reduce E. coli O157:H7 and other pathogens in bovine manure but may be affected by season and/or initial levels of indigenous thermophilic bacteria. Our results also highlight the importance of adequate C:N formulation of initial mixtures for the production of high temperatures and rapid composting, and the need for periodic turning of the piles to increase the likelihood that all parts of the mass are subjected to high temperatures.

scholarly journals Contaminación microbiológica y actividad antimicrobiana del azúcar de caña cristalizado sobre algunos agentes de interés médico en Costa Rica

2006 ◽  
Author(s):  
Verónica Pujol ◽  
Jendry Díaz ◽  
Evelyn Rodriguez ◽  
MAría Laura Arias
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Listeria Monocytogenes ◽  
Costa Rica ◽  
Aspergillus Niger ◽  
Clostridium Botulinum ◽  
Salmonella Enteritidis

La tapa de dulce o panela es un producto alimenticio de consumo tradicional, típico de países neotropicales, obtenido de la filtración y evaporación del jugo de la caña de azúcar. Además de su uso clásico como endulzante, en Costa Rica y otras partes del mundo se ha utilizado para el tratamiento tópico y empírico de heridas infectadas, con resultados satisfactorios, aún en infecciones por bacterias resistentes a diversos antibióticos. A fin de valorar el riesgo o beneficio de esta práctica, se evaluó la calidad microbiológica de 50 muestras de tapa de dulce de producción nacional obtenidas en trapiches, mercados y supermercados. Se realizaron recuentos bacterianos aerobios y anaerobios, de bacterias esporuladas y no esporuladas y de hongos y levaduras, se determinó el número de coliformes totales y fecales, la presencia de Clostridium botulinum y se evaluó el efecto antimicrobiano de este producto sobre algunos patógenos: Staphylococcus aureus (ATCC 25923), S. epidermidis (UCR 2902), Pseudomonas aeruginosa (ATCC 9027), Escherichia coli (ATCC 25922), Salmonella enteritidis (ATCC 13076), Listeria monocytogenes (ATCC 19116) y Aspergillus niger (Asni 06). La mayoría de las muestras (76%) presentaron recuentos bacterianos menores de 100 UFC/g, especialmente de esporulados (90% menos de 20 UFC/g), y recuentos de hongos y levaduras elevados (20% mayores a 100 UFC/g). Un alto porcentaje de las muestras presentó contaminación fecal (76%, NMP/g desde 3 hasta 460). No se logró aislar C. botulinum en ninguna de las muestras. Todas las muestras del producto concentrado desarrollaron halo de inhibición sobre los cultivos, principalmente sobre P. aeruginosa y S. aureus; pero no se observó ningún tipo de inhibición sobre A. niger.

USE OF TIME-TEMPERATURE EVALUATIONS IN DETECTING THE RESPONSIBLE VEHICLE AND CONTRIBUTING FACTORS OF FOODBORNE DISEASE OUTBREAKS1

1971 ◽  
Vol 34 (12) ◽  
pp. 576-582 ◽  
Author(s):  
Frank L. Bryan ◽  
Thomas W. McKinley ◽  
Byron Mixon
Keyword(s):  
Clostridium Perfringens ◽  
Bacterial Growth ◽  
Room Temperature ◽  
Foodborne Illness ◽  
Boiling Water ◽  
Foodborne Disease ◽  
Contributing Factors ◽  
Vegetative Cells ◽  
Use Of Time ◽  
Cooked Meat

An investigation of an outbreak of Clostridium perfringens foodborne illness indicated that turkey or dressing prepared in a school kitchen was responsible. When turkey was again prepared in the kitchen, a bacteriological survey and a time-temperature evaluation were made of the thawing, cooking, chilling, and reheating to which the turkey, stock, or dressing were subjected. During thawing of 22-lb. turkeys in plastic wrappers and in paper bags at room temperature for 18 hr, neither internal nor surface temperatures reached a level at which C. perfringens could grow. Cooking the turkeys in a steamer or in a pot of boiling water raised internal temperatures to a level lethal to vegetative cells. The stock (in gallon jars and a large rectangular pan) and deboned meat (in similar pan) were stored overnight in a reach-in refrigerator. During storage the temperature of both were within a range so that C. perfringens spores could germinate and its vegetative cells multiply for 7–9 hr. The stock was later used in dressing, which when baked, reached internal temperatures known to destroy vegetative cells of C. perfringens. Meat and gravy, when reheated, did not reach such levels. Clostridium perfringens, Staphylocoocus aureus, and Salmonella were isolated from raw turkey; C. perfringens was isolated from cooked meat, stock, and kitchen equipment. Nine recommendations for heat destruction of vegetative cells, inhibition of bacterial growth during storage, and cleaning and sanitizing equipment are made. These recommendations will help prevent foodborne illness whenever turkey and dressing are prepared.

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).

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