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the other two pupils. All three were removed to hospital
for treatment. The surveillance of diphtheria cases and
contacts (including the taking of swabs) entailed 475
visits to homes.
Bacillary Dysentery
Hiring the past two or three years small outbreaks
of Sonne dysentery have been occurring during the winter
and spring, when fly-borne infection could not have been
responsible. These outbreaks have usually occurred among
children of early school age, and sometimes conveyed to
other persons in the home. There is little doubt that poor
health habits, particularly the failure to cleanse the hands
after defaecation and before eating, have contributed
largely to the transmission of infection. Adequate washing
facilities, with disposable towels, together with health
education, are basic preventive measures.
Notifications of bacillary dysentery during 1961
numbered thirty, but eighteen of these were not confirmed
bacteriologically. Nine of the confirmed cases occurred
in three families.
Food poisoning
Food poisoning notifications numbered 32; an additional
10 cases were ascertained as a result of visits of investi
gation There was a small outbreak of CL Welchii infection
(10 cases). This occurred among the staff of a fire station.
All those affected 9 out of 10 on night duty - had at 8
p.m. eaten a meal of which the main dish was a meat pie.
About nine hours later the men became ill with mild to
moderate symptoms of colic and diarrhoea. Investigation
revealed the presence of CI. Welchii in the stools of all
those affected including the cook (who said she had not
eaten the pie); the organism was also isolated from a sample
of the minced meat obtained from the butcher and from the
beef in the remaining portion of the pie.
The meat was purchased on the previous day, cooked
an hour or so later, and left to cool in the kitchen before
being placed in the refrigerator. The next morning it was
made into a pie with vegetables and left at room temperature
until the evening when it was heated just before consumption.
Instructions on the preparation and storage of food, with
particular reference to made-up dishes, were given to the
kitchen staff.