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It will be noted that only a small proportion of those taking the meal on this
day was affected. The kitchen premises and equipment were new, the general
standard of cleanliness was good, and the health records of staff satisfactory.
The general kitchen routine appeared to be satisfactory, and although the cause
of the outbreak could not be pinpointed in this case, the advice was given that
as far as possible, meat, including gravy, should be cooked and eaten on the same
day. Although this might not be a hundred per cent safeguard, it is considered
that it would undoubtedly increase the safety margin.
2. This outbreak, which occurred in hospital, affected only a small number and, as
is frequently the case, presents the apparently insoluble problem of why only
a few show symptoms, when a very considerable number have had the same
meal in the same circumstances as far as is known. No food poisoning organisms
were isolated from those affected and, unfortunately, no food remained for
sampling, as it had all been consumed or otherwise disposed of. Again, the
suspected food, beef, had been cooked the day prior to the final meal in which it
was consumed, although it had been stored in a refrigerator in the meantime.
3. Here again, only a very small number out of a very large number who might
be considered equally at risk, comprised an outbreak also reported from a
hospital. No food poisoning bacteria could be isolated either from those
affected or from food samples, but it was thought that prolonged storage and
pre-cooking of meats with further storage until completely consumed increased
the possibilities of multiplication of bacteria.
4. A considerable number of persons living in an old people's home were affected
in this outbreak, the cause in this case being Clostridium Welchii. This food
poisoning organism was found both in a number of patients examined and
also in the suspected food. The difficulty with this particular type of organism
is that it may be present in the original carcase meat, as the organism is found
naturally in the animal and is not necessarily subsequently added by human
carriers handling food. This organism is difficult to deal with, as it is extremely
resistant, even to normal cooking temperatures. The principal symptom,
diarrhoea, took 12—18 hours to develop in most cases, none of those affected
was severely ill and, in general, recovery was complete within 48 hours.
5. This outbreak occurred at a hostel for girls. As m outbreak 4 above,
Clostridium Welchii was the responsible organism, and these bacteria were
found to contaminate the suspected meat.
6. Another outbreak occurred at a hostel for mothers and babies, and again, the
suspected food was roast beef. It was thought probable, although it could not
be definitely confirmed, that the outbreak was due to a staphylococcal organism,
possibly originating from a member of the kitchen staff, who unwittingly carried
the organism and permitted contamination through food handling. The duration
of illness was short, and recovery complete within 24 hours.
7. This food poisoning outbreak was of unusual interest. First information was
received from a medical practitioner who had been called in to attend patients
apparently suffering from food poisoning. The common factor in these cases
was found to be food purchased at a butcher's shop in the borough. Further
reports were received from other practitioners in regard to additional patients
who had also purchased foods at the same shop. Cases were reported from