It was reviewed what food-borne diseases are, how significant it is, how they are spread, what is the present Canadian situation in this aspect, and what Canadian governments are doing and what endeaver and suggestions are made in an effort to minimize the outbreak of this disease. Recently, recognition of the diseases from microbiological contamination of foods has led to national and international attention in which public health problems have been brought sharply into focus. Some of these are: 1. Despite renewed interest in microbial contamination of foods which endangers public health, current efforts are inadequate to cope with problems associated with rapid changes and new developments in the food supply. 2. The reports of food-borne diseases which submitted to the federal health protection branch by each provinces are only a small part of actual incidences occurred in Canada. Therefore, more thorough investigation and more consistent reporting of these illnesses are needed for the guidance by industry and government in their efforts to protect the public health. 3. Improved methods in microbiological test and rapid methods for isolation of microbes are needed for the establishment of more advanced standard procedures. 4. Continuing evaluation of food protection programs and practices is necessary to keep them abreast of the technological changes. 5. Wide national and international research and educational programs are necessary to promote new knowledge, technology and public understanding for the prevention of food-borne diseases. To solve above problems, following cooperative activities could be proposed as a national program of food protection. 1. Improvement in the investigation and reporting of food-borne disease by: a. Generating more active participation on the part of practicing physicians, through special education and encouragement by medical organization as well as public health agencies. b. Developing greater interest and teamwork among health department personnel by improve leadership, education, and support from the Public Health Service. c. Devising better techniques for the epidemiological study of disease outbreaks. d. More detailed analysis of reported illnesses and publication of findings in a form that will encourage prevention and control by industry. e. Centralization of responsibility in one component of the Public Health Services environmental health structure. 2. Continuous surveys of potentially hazardous foods for objectionable microbial contaminants. 3. Modernization of food protection programs and practices. 4. Major expansion of research and education in food microbiology as well as all other fields concerned with the relation of food to health. It is further recommended that special study be given the evaluation of microbiological hazards associated with new food products and technologies. This study should particularly include microbiological study in the early phases of process development and of distribution and marketing of new products. Finally, before general microbiological specifications, limits, or standards are formulated, it is recommended that surveys of the various branches of industry be made to determine attainable levels of microbiological contamination of foods under conditions of good commercial practice.