London's Pulse: Medical Officer of Health reports 1848-1972
View report page
Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Islington 1955
[Report of the Medical Officer of Health for Islington Borough]
This page requires JavaScript
18
Food Poisoning
Number of notifications received
| 1947 | 7 |
| 1948 | 10 |
| 1949 | 55 |
| 1950 | 104 |
| 1951 | 148 |
| 1952 | 58 |
| 1953 | 243 |
| 1954 | 104 |
| 1955 | 294 |
In accordance with Circular 2/50 of the Ministry of Health, the following table summarises the outbreaks of food poisoning and the character of each outbreak.
| Date | No. of Notifications | No. of persons served | No. of cases reported | No. of deaths | Foods involved and Organisms responsible | |
|---|---|---|---|---|---|---|
| 1. | 24. 3.55 | - | 310 | 18 | - | Salt beef, luncheon meat, cabbage, white beans, tomato puree, boiled potatoes and gravy:—No pathogenic organisms isolated. The chemical analysis of the tomato puree:— Free from preservative and metallic contamination. |
| 2. | 7. 5.55 | 7 | 65 | 7 | — | Minced beef and gravy:— no food samples available. |
| 3. | 29. 6.55 | 7 | 295 | 7 | Ham, tomatoes, potatoes and semolina pudding:— No pathogenic organisms isolated. | |
| 4. | 10. 7.55 | 73 | 863 | 73 | — | Cold beef:— Scanty growth Cl. Welchii found on culture. |
| 5. | 21. 8.55 | 15 | 27 | 15 | - | Roast beef :—Large numbers of gram positive rods and moderate growth of Cl. Welchii found from sample. |
| 6. | 28. 8.55 | 11 | 17 | 11 | — | Roast beef:— Small numbers of staphylococcus present. |
| 7. | 12.11.55 | 15 | unknown | 35 | — | Pease pudding:— Salmonella bovis morbificans present. |
| 8. | 21.11.55 | 26 | 800 approx. | 26 | Beef and rice:— No pathogenic organisms isolated. |
It will be seen from the above record of notifications received in 1955 that the
year was, unfortunately, characterised by the highest number of food poisoning
notifications recorded so far. Further particulars in regard to the above outbreaks
are given respectively, as under:—
1. This outbreak occurred in connection with a local school. The salt beef in the
suspected meal was boiled, refrigerated until the following day, and then
re-heated before being served. Luncheon meat was served from a tin which was
opened on the same day as consumed, and the tomato puree was also cooked on
the same day. Scholars, teachers, and one member of the kitchen staff were
affected, symptoms of food poisoning being nausea, abdominal pain and
diarrhoea, which commenced about six hours after the meal and continued for
about twenty-four hours. None was severly ill. Bacteriological examinations
were carried out both on the food samples and pathological specimens from the
patients, but no food poisoning organisms were found.