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unconsumed portion of the suspected food were submitted to the
bacteriologist, together with swabs taken from the 4 members of the
staff of the store concerned. The reports received indicated that the
jellied veal and ham contained staph, pyogenes organisms, certain strains
of which are known to cause food poisoning, and were probably the
cause of the illness, although the specimens from the patients proved
negative and those from the staff proved inconclusive.
The firm was subsequently communicated with and informed that
the storage of this type of food, being exposed to possible contamination
by customers or staff, left much to be desired. The firm was quick
to adopt suggested improvements such as the provision of enclosed glass
screens to protect the food exhibited for sale. The firm also gave an
assurance that every opportunity would be taken to impress on the
staff the necessity for personal cleanliness.
(3) A large firm of printers reported that 31 of their staff had been
subjected to attacks of abdominal pain and diarrhoea after lunch, one
being sufficiently ill to be removed to hospital, where he was subsequently
diagnosed to be suffering from "clinical dysentery," while two received
treatment at home by their own medical practitioners. Two specimens
of the food served during the lunch in question were obtained and
submitted for examination, as also were some faecal and vomit specimens,
but the examinations failed to produce any positive result. The catering
arrangements in this instance called for some improvement, while
evidence of a fairly heavy rat infestation did not brighten the picture.
The premises were subsequently treated and cleared of rats by the
Council's Rodent Staff.
(4) An outbreak occurred during the year at the nurses' home of
a large hospital where some 83 persons were affected—all members of
the hospital staff. The duration of the illness was generally from 3 to 5
days and was accompanied by headache, malaise, muscle pains, fever,
diarrhœa and vomiting. The causative organism was found to be
salmonella typhimurium, a well.known cause of food poisoning, but as
none of the food was available from the suspected meal, it was not possible
to determine the exact vehicle of the infection. It was found, however,
that the chef, who did not partake of the meal and had not previously
complained of any symptoms, was a carrier of salmonella typhimurium.
It appears highly probable the infection was transmitted by him to
the food consumed.
(5) Recurrence at intervals of isolated cases of food poisoning at
the same hotel has entailed prolonged investigation. The food.handling
staff employed on the premises, methods of preparation and of the
food storage, and any other likely source of contamination of foodstuffs
in the hotel have come under careful review. The outbreaks have
affected usually single individuals and have on each occasion been due
to a prepared sauce. It was confidently believed that one of the chefs,
presumed to be the cause of the infections, had become free as he had
undergone thorough treatment. In December, however, a single case
occurred in which a sauce had been specially prepared by this chef