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Two members of a family were found to be positive for Salmonella typhimurtum. The family had
returned from holiday and one had suffered a mild upset which appeared to resolve itself. Over
two weeks later another member of the family was ill. It was presumed the outbreak was food
borne in origin, and the initial onset occurred during the holiday period.
A Christmas lunch resulted in the illness of 19 diners. Symptoms were diarrhoea and vomiting
some 15 to 20 hours after the meal. Unfortunately none of the food from the suspected meal
remained for examination and no conclusion could be reached. All recovered quickly.
Following the holding at a hotel of three banquets attended by some 350 diners, 110 persons
were taken ill, and investigation revealed the presence of Staphyloccocus organisms in a sauce.
The sauce had been prepared in bulk prior to service and was the only item of food common to the
three functions.
Four children in a hospital ward were found to be excreting Salmonella typhimurium organisms.
It was thought that the outbreak had originated from food brought into the hospital by a visitor to
one of the children.
Two further incidents where Salmonella typhimurium organisms were isolated from persons
affected occurred during the year, but in neither case was there evidence that food had been the
vehicle of infection.
During the latter part of the year a small outbreak of Salmonella typhimurium infection occurred
at a hospital within the City. Fortunately it was restricted to only one ward where five of ten
patients were affected. The ward concerned was closed, visiting was forbidden and bacteriological
screening of all the patients and staff was carried out. The source of infection was attributed to a
patient who was ambulant on admission and who it was thought had infected the remaining
patients. The particular organism isolated in the outbreak was identified as Salmonella typhimurium,
phage type 29, which was fairly prevalent in the London area at the time, and is a strain which
spreads easily. There were no cases amongst the domestic, kitchen, nursing or auxiliary staff of
the hospital, and as a result of the precautionary measures taken the outbreak was soon contained.
None of the patients affected was a Westminster resident, but the Medical Officers of Health of the
respective areas concerned were informed in order that bacteriological screening of the close
relatives could be arranged. Arising out of these investigations one family contact was also found to
be suffering from the infection.
The Liquid Egg (Pasteurization) Regulations, 1963
These Regulations which came into operation on 1st January, 1964 require the pasteurization
of liquid egg to be used in food intended for sale for human consumption, other than egg broken
out on the food manufacturer's premises, and used within 24 hours.
"Liquid egg" is defined in the Regulations as any mixture of yolk and albumen, other than reconstituted
dried egg, and includes any such mixture which is frozen, chilled, or otherwise preserved.
Bulked liquid egg is liable to contamination by salmonella organisms, which can be destroyed
by heat treatment. When used untreated in premises where food is prepared it may, even though
itself subjected to baking, contaminate equipment used to prepare other products which are not
subsequently heated, and may therefore still be a danger to health. Proper pasteurization is the
only complete safeguard.
The Regulations are enforceable by local authorities and, in respect of imported liquid egg, by
port health authorities in their districts. It is open to enforcing authorities to send samples of liquid
egg to Public Analysts or the Public Health Laboratory for testing to assess the efficacy of the
pasteurization process.
There are no egg pasteurization plants in Westminster, and any liquid egg used at premises in the
City would be subject to supervision by the local authority at the place of manufacture, or examined
on import.
Food and Drugs Act 1966—Section 16
Under this Act, no premises shall be used for:—
(а) the sale, or the manufacture for the purpose of sale of ice cream, or storage of ice cream
intended for sale or
(b) the preparation or manufacture of sausages or potted, pressed, pickled or preserved food
intended for sale, unless they are registered for that purpose by the local authority. Premises
used wholly or mainly as catering premises, or as a school or club are exempt from these
requirements, and those used as a theatre, cinematographic theatre, music hall or concert
hall, are exempt from registration in respect of the sale and storage of ice cream.
The number of premises registered with the City Council at the 31st December, 1966, are shown
in Table 26, page 74.