Foodborne and Waterborne Disease in Canada — 1980 Annual Summary

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Abstract
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.

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