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FOOD HYGIENE.
Outbreaks of food poisoning in this country have increased
in recent years. In Camberwell, the number of notifications
received has risen from 43 in 1954 to 88 in 1956 (see return of
notifications on page 48). It is believed that these do not give
a complete picture of the incidence of food poisoning as many
cases are mild and medical advice is not sought.
Emphasis has been laid on obtaining the co-operation of the
shopkeeper and food supplier and such points as the unnecessary
handling of food, the prevention of contamination and unsatisfactory
storage have been stressed. Every effort has also been
made to educate the public with regard to the prevention of
infection in the home and insistence on hygienic conditions in
the shops where they purchase food.
During the year some anxiety was caused by the presence
in the Borough of imported egg products in some cases of which
information had been received from other Boroughs of adverse
bacteriological reports. In one or two instances, bakers had
already used the products in the preparation of cakes with apparently
no untoward effects amongst the consumers. The largest
consignments were fortunately used for industrial purposes and
not for food preparation.
On the 1st January, 1956, a new Food and Drugs Act
came into operation under which Food Hygiene Regulations
have been made, the aims of which are to reduce the risk of
food poisoning. Most of these Regulations became operative
on the same day as the main Act and the remainder (with one
minor exception) became enforceable on the Ist July, 1956.
They apply not only to premises and stalls but also to persons
engaged in the handling of food, and lay down requirements
in respect of :
(i) the cleanliness of food premises and stalls, etc., and
of apparatus and equipment.
(ii) the hygienic handling of food.
(iii) the cleanliness of persons engaged in the handling of
food and of their clothing and the action to be taken
where they suffer from, or are carriers of, certain
infections.
(iv) the construction of food premises, the repair and maintenance
of food premises, stalls, vehicles, etc., and the
facilities to be provided, and