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notified, but were all found to be excreting salmonella typhimurium
organism; this was later phage typed as l2a.
In the hospital incident, the matter was dealt with by the hospital
authorities, and as far as is known no source of infection was discovered.
In the other case in which six persons were affected, the investigation
was conducted in company with an official of the Ministry of Health.
No positive conclusion was reached.
A mild outbreak affecting 24 workers and canteen staff at a building
site was investigated by the Public Health Inspector and C1. welchii was
isolated from specimens obtained.
CI. welchii is an organism which, if present in food may, under suitable
conditions of temperature and humidity, multiply and form toxins.
Food poisoning from this cause is especially associated with pre-cooked
meat which has been re-heated, since even boiling does not destroy the
toxins once they have formed; symptoms include stomach pains and
diarrhoea of short duration occurring several hours after consumption of
the meal.
In this incident the meat available for examination was found to be
free from pathogenic organisms.
Other cases of illness which was suspected to have been food borne in
origin were reported to the Department and all were investigated. In one
case a coach party from the country came to the West End for a prearranged
meal and a visit to the theatre. On the return journey home
eight persons were taken ill and received treatment. Samples of food
consumed at the restaurant and specimens from those examined were all
reported negative. No likely source of initial contamination or infection
of the food concerned was discovered at the restaurant.
Food Premises—Registration
A proposal put forward by a Metropolitan Borough during 1963
suggested the introduction of legislation requiring that all premises, and
the proprietors thereof, where the handling of food takes place, should be
registered with the local authority for the area where the premises are
situated.
At present, only those premises where the manufacture or sale of ice
cream, or manufacture of preserved foods, takes place are required to be
registered with the local authority, and then only if catering is not a
major part of the activity carried on.
It is considered that in the interests of securing the best possible
standards of hygiene in the handling of food, such registration should be
effected with the local authority. Whilst this may not be of prime
importance in the case of established businesses, it is of importance at the