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A summary of the food poisoning investigations made during the year is given in Table 27, page 91,
and the following is a resume of incidents involving two or more persons:
Three persons suffered diarrhoea and abdominal pain, one fairly severely, following a lunch
which comprised hors d'oeuvres, roast turkey with gravy and vegetables. Two days later when
information was first received in the Department, no food remained from the suspected meal. The
turkey used had been purchased already cooked and was reheated prior to service. Clinical
symptoms suggested Clostridium welchii food poisoning due to faulty technique in its preparation
and service; the requirements of the Regulations in relation to temperature control associated with
meat dishes were emphasised to the management.
Another case involved nine persons who had chicken curry and suffered upset some 11 to 14 hours
afterwards. Two days elapsed before a note of this case was received in the Department. A stool
specimen received from one patient was positive for Clostridium welchii. Specimens of curry were
negative, but it was probable that the chicken served on the day concerned did contain the organism
and had been left in the warm kitchen long enough to produce the necessary toxin. The management
was instructed regarding the need for rapid cooling following cooking, and thereafter refrigeration.
Two persons had shepherd's pie for lunch and afterwards felt ill. Specimens from both patients,
and a sample of shepherd's pie from a subsequent menu were positive for Clostridium welchii.
The proprietress of the restaurant confirmed that the meat used was delivered and cooked on the
day of service. Two further visits to the premises revealed no evidence to suggest that the technique
employed in the preparation of the food was at fault.
Two further cases of Clostridium welchii food poisoning were found to be due to inadequate
temperature control. The food concerned had been kept in a warm kitchen overnight, thus providing
ideal conditions in which the organism could grow. Although the patients had different types of
meal, it is thought probable that a spoon used in serving the foods caused a cross infection.
Appropriate advice was given to the management.
After eating veal and ham pie in a restaurant at an exhibition two persons were taken ill. Faecal
specimens from both were positive for Clostridium welchii. The pie consumed was part of a large
one which produced 30 portions in all, but no information was received of others who attended the
function being affected. The management of the restaurant were well aware of the Regulations
regarding temperature control. None of the food remained at the time of the investigation.
Clostridium welchii was again the organism which caused illness in two persons after they had
eaten beef curry. No other food common to both had been taken during the previous 24 hours.
The restaurant concerned was visited, and it was found that the cooling of the meat used took place
in the vessel in which it had been cooked and that the time taken could be as much as 12 hours
during which, under suitable atmospheric conditions, surviving spores could germinate and cause
proliferation of the organism. Appropriate advice was given as to temperature controls to be closely
followed.
Two persons were taken ill with abdominal pain and diarrhoea after eating braised chicken at a
restaurant which only did a lunch time service. Brown sauce served with the dish was prepared from
a base kept in a stockpot which the chef agreed was kept unchanged for about a week, the heat
being turned off at 3 p.m. each day. This was undoubtedly the cause of this typical Clostridium
welchii incident and the chef was instructed in the proper procedure for preparing stock.
Five persons forming a party were ill with symptoms consistent with Clostridium welchii food
poisoning following a restaurant meal. The only food served in common with the various dishes
ordered was a meat-based sauce. The chef claimed that this was made freshly every day but a
subsequent visit to the premises disclosed that stock was kept overnight. It appeared that the sauce
used in the meal had been previously prepared and improperly stored thus enabling the Clostridium
welchii organisms to grow. The chef was instructed accordingly.
Two other patients suffered symptoms of Clostridium welchii infection after consuming beef
goulash which investigation revealed was made freshly each day. The kitchen staff appeared to be
well informed on matters of hygiene and temperature requirements, and conditions in the kitchen
were satisfactory. It was not possible to determine the circumstances which gave rise to this
occurrence.
Following a banquet some 147 members of the party were ill. The clinical symptoms were
consistent with Clostridium welchii infection and this organism was found to be present in four of
the five faecal specimens submitted. Notification was not received until four days after the occurrence.