London's Pulse: Medical Officer of Health reports 1848-1972

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Hampstead 1938

[Report of the Medical Officer of Health for Hampstead Borough]

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Nature of Sample.Result.
Ox Tongue (Tin)This was an intact tin and shewed no signs of spoilage. All cultures remained sterile after incubation for five days.
Cooked Lunch Tongue (Tin)Do. do. do.
Cut TongueCultures yielded a copious growth of Bacillus Coli and of non-lactose fermenting organisms. The latter proved to be B. Dysenteriæ.
Do.Cultures yielded a copious growth of Bacillus Coli but non-lactose fermenting organisms were not found.
HamCultivations from this ham yielded a growth of Staphylococcus and Proteus Morgani, Sonne Dysentery was not found. Proteus Morgani is pathogenic giving rise to diarrhoea.
Pressed BeefCultures yielded a growth of B. Coli and proteus vulgaris. B. Sonne and other pathogenic types were not found.
Mutton WrapperCultures yielded a good growth of B. Coli. No. B. dysenteriæ were found.
Do.Cultures yielded a copious growth of Friedlanders bacillus, B. Coli and other nonlactose fermenting organisms. None of the Typhoid-Dysentery group were found.
Counter KnivesCultures were made from material after wiping the blades of the knives. B. Coli and few streptococci; no B. dysenteriæ.
Cut TongueCultures yielded a scanty growth of gram positive cocci. No pathogenic bacteria was found.
Veal and Ham PieCultivations from this specimen did not yield any growth of B. dysenteriæ or any other pathogenic organisms.
Counter ClothCultivations from this cloth yielded a growth of bacillus coli, staphylococci and lactose nonfermenting alkaligenes. Sonne dysentery or other food poisoning bacteria were not found.
Tinned TongueNo food poisoning organisms were found.
Lamb's TongueNo pathogenic organisms were found.
Cooked DuckThe cultures from this specimen yielded a growth of bacillus of the Salmonella group. The bacillus was finally identified culturally and serologically as B. aertryche.

(i) Meat and Slaughterhouses.
There is no slaughterhouse in Hampstead. A general supervision
of shops and premises concerned with the meat supply of the Borough
is exercised by all the Sanitary Inspectors, and observations kept to see
that the Public Health (Meat) Regulations, 1924, are observed.