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

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Abstract
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 elderl...

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