Foodborne Disease in Canada - 1974 Annual Summary

Abstract

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).