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59
FOOD POISONING
Family Outbreaks (2)
(1) Four Cases.
The first outbreak involved a family of four persons - father,
mother and their two daughters, aged 3 and 11 years. All had
headaches and diarrhoea which was quite severe. Faecal specimens
submitted for bacteriological examination were reported positive for
Salmonella newport, except in the case of the father who was negative,
but as he experienced identical symptoms to those of the other members
of the family and there was some delay in obtaining a specimen (which
was submitted after receiving medical attention), this case was included
in the outbreak. He was not notified.
The food suspected of causing this outbreak was some pork chops
purchased at a local butcher's, cooked and eaten at home. Owing to
the lapse of time between onset of symptoms and notification, it was
not possible to recover any remains of the meal in question. The
staff of the butcher1 s shop were reported well and there was no history
of illness.
(2) Three Cases.
This outbreak affected a mother, aged 32, and her daughters of
3½ and 2½ years. All experienced diarrhoea (not severe). Salmonella
newport was isolated from faecal specimens submitted by the sufferers.
Other members of the household were reported negative.
The vehicle of infection was unknown, but twelve hours prior to
onset of symptoms, the family had luncheon at a country public house
whilst out motoring. Exact location of public house could not be
ascertained. Father and baby aged 6 months were not affected.
Other Outbreaks (l)
It was reported to this office one morning that a number of
the staff of a Telephone Exchange situated in the Borough were taken
ill during the night with abdominal pains and diarrhoea not particularly
severe. All had been able to go to work and they had all practically
recovered by the afternoon.
On investigation, it emerged that out of 48 at risk, 26 were
suffering, apparently related to the canteen lunch served on the previous
day. The symptoms commenced most commonly about 8-9 hours after the
meal, and lasted about 20 hours. Enquiries seemed to indicate minced
meat as the vehicle of infection, and bacteriological examination revealed
it to be heavily contaminated with C1. welchii. Neither this organism
nor organisms of the Salmonella or Shigella groups were isolated from
any of the staff.
Information was given that the meat was delivered during the
morning, cooked in the afternnon, allowed to cool, kept overnight at
atmospheric temperature, and reheated for lunch the following day.