Foodborne Disease in Canada - a 5-year Summary

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.