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Several as might be anticipated, carried staphylococci and this group
included the two sauce chefs. None of the staphylococci carried by the
ordinary chefs belonged to the enterotoxogenic phage types, and the
staphylococci from one of the sauce chefs were found to be of an indefinite
phage type. The other sauce chef was found on two occasions to be
carrying the same phage type as was found in the sauces or vomit. On
the first occasion he had a septic finger. This man was kept off food
handling until he had recovered and until three subsequent examinations
failed to show staphylococci. The second occasion followed an outbreak
in March, 1951, and is included to complete the story. The same chef
was taken off food handling and referred to hospital and bacteriological
laboratory for clearance of his staphylococci by antibiotics and chemotherapy
and for simultaneous bacteriological control of this treatment.
This was done with the concurrence of his own general medical practitioner
who had throughout given the most helpful co-operation. At the time of
writing this report the man is apparently clear of enterotoxogenic
staphylococci.
As noted in the Catering Trade Working Party Report, carriers of
the food poisoning staphylococcus are not covered by any present
regulations. In this case, the hotel management and the chef concerned
co-operated in all the many tests and precautions. If, however, such
co-operation had not been forthcoming, it would have been difficult to
reach a satisfactory solution.
(5) At a large Government department canteen 96 people were affected
by food poisoning following the mid-day meal. Approximately 180
lunches were served in the canteen, but only 96 consumers were traced,
and the only article of food on the menu which had been eaten by all
the sufferers was a meat pudding. None of the meat pudding was left,
but some of the meat and pastry was recovered from the waste bin.
This was submitted to the bacteriologist but the result of his examination
did not reveal the presence of any causative organisms. All the food
handlers in the canteen were swabbed and stool specimens were taken
with a view to finding a possible carrier. The results, however, were
negative. It was therefore not possible to establish the actual cause of
this outbreak. The history of the outbreak and the clinical cause of
the attack in this instance suggested the presence in the boiled meat
of a bacterial toxin at the time of consumption. Advice was given for
the proper storage of boiled meat for future consumption.
(6) Approximately 60 members of the staff of a large commercial
undertaking suffered from an attack of diarrhoea after eating a meal
consisting of beef steak and mushroom pie. The pie was made at the
canteen from fresh meat and mushrooms. On investigation the
following day nothing of the original pie remained but two samples were
taken from another pie which had been made from the same consignment
of meat. The bacteriologist reported that the two specimens submitted
were bacteriologically satisfactory. With no further material available
the cause of this outbreak remained undetected.