Unveiling the Roots of Foodborne Illnesses Post Calgary E.coli Outbreak

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In the aftermath of a significant outbreak of E. coli that impacted numerous Calgary daycare facilities, many Canadian citizens are striving to comprehend the genesis of foodborne diseases and their associated receptions.

Under the estimation of the Public Health Agency of Canada (PHAC), around four million Canadians fall victim to foodborne illnesses every year, leading to the hospitalization of approximately 11,600 individuals and causing around 238 fatalities.


Out of the estimated four million cases annually, 1.6 million are attributable to identifiable bacteria, viruses, or parasites. The underlying causes of the remaining 2.4 million cases remain elusive.

“Foodborne illnesses are only recorded when a patient visits a hospital or sends a sample to a central laboratory,” states Keith Warriner, a professor in the Food Science department at the University of Guelph. He continues, “However, this simply isn’t an accurate measure, not just within Canada, but on a global scale as well.”

Warriner alludes that these ailments commonly occur after consuming contaminated foodstuffs. “Only one percent of the 30,000 known bacteria types are dangerous to us or animals,” he continues, “and the subsequent illnesses can cause a range of symptoms, from feeling like one’s caught the flu to showing no symptoms at all. However, if the person is in a high-risk group—be it the elderly, pregnant, or immunocompromised—consuming such pathogens can lead to far more severe symptoms, from simple discomfort all the way to death.”

Microbes find methods of negatively interfering with the body, leading to anything from vomiting and fever, to diarrhea, pains, and beyond. You can contract these diseases through various avenues, mainly by consuming, handling, or even inhaling pathogens from contaminated food.

Within Canada, Norovirus takes the undesirable title of leading cause of foodborne illness, contributing to one million illnesses, 1,180 hospitalizations, and 21 deaths annually. Norovirus transmission is primarily via food handlers, exhibiting symptoms such as nausea, stomach pains and cramping, and vomiting, with children generally presenting more severe symptoms.

Next, Clostridium perfringens—a bacteria associated with an estimated 177,000 Canadian illnesses annually, normally resulting in short bouts of diarrhea, followed closely by E. coli—accounts for approximately 12,800 illnesses, 245 hospitalizations, and eight deaths each year.

It seems pertinent to stress a severe recent outbreak on September 4 at 11 Calgary daycare facilities resulted in 310 lab-confirmed E. coli cases. “We focus on illnesses like E. coli and Listeria even though they only cause a few thousand cases per year, due to the severity of the cases,” Warriner explains. Similarly, Listeria holds the unfortunate title of leading cause of deaths related to foodborne illnesses each year in Canada.

Foods contaminated with Salmonella contribute to an estimated 88,000 illnesses, 925 hospitalizations, and 17 fatalities, with Campylobacter close behind.

To effectively prevent food poisoning, Warriner suggests a simple mantra: “When in doubt, throw it out.” Other significant precautions include preventing cross-contamination, using a meat thermometer, and ensuring thorough cleaning practices in kitchen areas. Equally as important is caution when eating out or ordering food delivery.

It is critical for individuals to understand the sources of foodborne illnesses and the necessary prevention methods, contributing to a healthy environment and reducing rates of infection.