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34
SECTION D
INSPECTION AND SUPERVISION OF FOOD
In June of this year a small outbreak of food poisoning involving sixteen
persons was traced to the factory of a manufacturer of meat products within the
Borough. Immediately on the receipt of the information nose, throat and stool
specimens were taken from the staff engaged in the handling of the food, samples
of the suspected product were taken from stock, the manufacture of the article
was suspended and stocks withdrawn from retailers. In addition, information
regarding the outbreak and the suspected staphylococcus organism was passed to
the laboratory.
The organism (Staphyloccus aureus coagulase positive) was isolated from the
stool specimen of the cook at the factory and was also found in the samples of
food taken from stock. It was found the commodity concerned, pressed brisket beef,
received excessive handling after cooking: a study of the production methods at
the factory enabled us to advise an entirely new and safer procedure.
To those engaged in investigating outbreaks of food poisoning there may be
little that is sensational in this story. In fact it may be fairly commonplace.
But one important point does emerge and that is in connection with the time factor.
Most of the patients concerned lived outside the Borough and information regarding
them was received from five different local authorities and the Public Health
Laboratory Service. In each case the information was telephoned pending official
confirmation in writing. Had it not been for this prompt co-operation it is quite