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

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 elderly persons were largely affected by microbiological problems in foodservice establishments, and infants by chemical contamination of processed food. Sensory factors, such as undesirable appearance, taste or smell of food, did not necessarily prevent the food from being eaten and causing illness. Educational programs need to be designed to inform consumers of risks of eating con taminated food.