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Four persons had a restaurant meal and all later suffered diarrhoea. Meat sauce had been consumed
by all four, although in different dishes, and at the time of inspection a quantity of this sauce
was being kept in the bain marie below the statutory temperature of 145°F. The sauce had been made
in bulk three days previously, cooled, placed in the refrigerator, and small quantities taken out as
required and placed in the bain marie pending service. The causative organism appeared to be
Clostridium Welchii.
After a meal of Nan (Indian bread), vegetable curry and lamb curry, four persons were taken ill.
No information concerning the incident was received in the department until three days had elapsed
by which time all suspected food had been disposed of. No conclusion could be reached in this case.
Salmonella enteritidis (Phage type 8) was isolated from a faecal specimen submitted by one of
four persons, who each consumed kidneys cooked in wine over which mushroom sauce had been
poured. One was admitted to hospital for an overnight stay. Specimens obtained from the two chefs
engaged in food preparation proved to be negative upon examination. The facilities available in the
kitchen and temperature control of sauces and other foods were all satisfactory. The matter did not
come to the notice of the department until two days after the onset, and an immediate investigation
did not disclose the cause.
Specimens submitted by three members of a family were all found to be positive for Salmonella
typhimurium. The investigation did not disclose any likely common dish consumed by all three, but
it is possible that one contracted the disease and cross infected the others, although this could not
be substantiated.
A further incident occurred of meat sauce being the vehicle of infection in which two persons were
ill following a restaurant meal. Heat resistant Clostridium Welchii organisms were isolated from
meat sauce, and also from a faecal specimen of one patient. The attention of the management was
directed to the importance of temperature control, particularly when associated with meat dishes.
Subsequent visits to the premises disclosed that the advice given was being acted upon.
(SeeTable 26, page78)
Unsound or Unsaleable Food—Disposal
Under Section 73(1) of the Public Health Act, 1936, a local authority may undertake the removal
of trade refuse from premises within their district, and having so undertaken shall, at the request of the
occupier remove such trade refuse. Westminster has entered into such an undertaking.
Schedule 11 (Part II (7)) of the London Government Act, 1963, states that any person who has in
his possession or under his control any article of food which is unsound, unwholesome or unfit for
human consumption, may, by notice to the local authority, specifying and identifying the article,
request its removal as if it were trade refuse.
Food condemned or voluntarily surrendered is taken to the Council's Central Depot at Gatliff Road
and removed by barge for disposal by controlled tipping at Pitsea.
During the year some 237 (183) tons of unsold or unsaleable foodstuffs were voluntarily
surrendered for disposal.
The Liquid Egg (Pasteurisation) Regulations, 1963
There are no egg pasteurisation 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.
Imported Food Regulations, 1968
It is an offence to import into the United Kingdom food intended for human consumption which
is unfit. Enforcement of the Regulations is undertaken by the Port Health Authority through an
'authorised officer' (i.e. public health inspector) at the port of entry, or in certain circumstances,
by an inland local authority (such as Westminster) in cases where the examination had been deferred
until the food reaches the place of destination, of which prior notice will have been given.
Nearly all imported food coming into Westminster is examined at the port of entry, although there
is a wharf in the City and also a freight depot at a main line station where large consignments of
imported goods arrive which have not been previously examined. On notification of their despatch
appropriate action is taken by the Health Department before the goods are released for distribution
by the importer.