Food Poisoning

Each year, about 7000 Canadians are reported ill from food poisoning. Sometimes, however, food poisoning is not reported. Health officials suggest that the actual number of Canadians that become ill from food poisoning is closer to 2 million.

Who is at risk?

Food poisoning can be mild or very severe. In some cases, it can even cause death. Those at greatest risk for food poisoning include the very young, the elderly, pregnant women, ill people and those with less resistance to illness.

What are the symptoms of food poisoning?

The most common symptoms of food poisoning are vomiting, diarrhea, nausea and abdominal cramps.

What are some common food poisoning bacteria?

Most food poisoning is caused by bacteria. The most common food poisoning bacteria are:

• Salmonella
• Campylobacter
• E. coli O157:H7
• Clostridium perfringens
• Staphylococcus aureus

Bacteria are living organisms and need warmth, moisture and food. Bacteria grow very well in perishable foods such as meat, poultry, fish, eggs and dairy products. That is why perishable foods need special care in the kitchen and outdoors.

Food Poisoning Cases in Homes

• Roast beef was barbecued for 11 hours at too low a temperature. Fifty-two people became ill. The organism – Clostridium perfringens. 
• Gravy served at a home-catered wedding reception was improperly stored and inadequately reheated. Eight people became ill. The organism – Clostridium perfringens. 
• A turkey was undercooked. Thirteen people became ill. The organism - Salmonella. 
• Stir-fried chicken was undercooked. Two people became ill. The organism - Salmonella. 
• A milkshake was made with a cracked raw egg. Two people became ill. The organism - Salmonella. 
• Frozen hamburger patties were left to thaw at room temperature for a long time. Two people became ill. The organism – Staphylococcus aureus. 
• Homemade chili was cooked at home, transported without refrigeration, and then reheated at a ski resort. Six people became ill. The organism - Clostridium perfringens. 
• Cross-contamination occurred between raw poultry and prepared foods. Four people became ill. The organism – Salmonella.

Most cases of food poisoning are caused by mishandling food in some way. Examples include cross-contamination, inadequate cooking of food, recontaminating food after cooking, inadequate cooling of food and inadequate reheating of leftovers.

Other Care

To report suspected food poisoning, call your Health Region's Environmental Health Department.

Resources and Services

For more information on this fact sheet or food safety, contact your local health region's Environmental Health Department.

References

1. E.C.D. Todd, Foodborne and Waterborne Disease in Canada, Annual Summaries 1985 and 1986, Health Protection Branch, Health and Welfare Canada, Ottawa, 1991.

Review Date : December 2003

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