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53
How these organisms contaminate foodstuffs forms an important and instructive
part of the enquiry. Dr. Savage's labours in this direction point to the conclusion
that in those outbreaks due to the infection of the food with bacilli of the Gaertner
group, the food is contaminated in some cases because it is derived from an animal
suffering from a general or local disease caused by one or other member of the true
Gaertner group, and in others because the Gaertner group bacilli have gained access to
the foods subsequent to slaughter from outside sources.
With regard to the first conclusion, he writes it is "at present impossible to state
"in what proportion these outbreaks are to the whole." In regard to the second
conclusion, great difficulty was experienced in accurately tracing the origin of outbreaks
due to contamination by organisms of the Gaertner group bacilli from outside sources,
and in explanation of these difficulties the following three hypotheses are set out: —
"Hypothesis A. That the Gaertner group bacilli which are the cause of
"the food poisoning outbreak, are of human origin, the meat being infected
"with pathogenic Gaertner bacilli from a human source, i.e., a case of disease
"(paratyphoid fever) or a carrier case."
"Hypothesis B. That the Gaertner group bacilli, which set up the food"poisoning
outbreaks, are derived from ordinary fecal infection."
"Hypothesis C. That food-poisoning outbreaks are due to infection of
"the food with virulent Gaertner group organisms (or other special bacilli)
"derived from animals which are either at the time suffering from disease due
" to Gaertner group bacilli or acting as carriers of these bacilli."
After quoting numerous instances for and against these hypotheses, the
investigator is unable to accept any one of them as a general explanation for all
outbreaks.
By reason of the rapidity of the onset, course and cessation of bacterial foodpoisoning,
many cases are over before their investigation can be completed, and one of
the greatest barriers to a complete and efficient elucidation of the mystery is the
destruction of the remains of the suspected food, thus rendering the collection of
pathological specimens for bacteriological examination impossible.
Section 7 of the Report deals at length with the preventive measures available,
and the following are suggested as worthy of careful consideration:—
(1) Meat inspection at the time of slaughter.
(2) Separation of the slaughterhouse from the food-preparing places.
(3) Cleanliness in premises where made-up foods are prepared.
(4) The limitation of diseases in animals caused by bacilli of the Gaertner
group.
(5) Steps to obtain official cognisance of food-poisoning outbreaks.
With regard to (1)—
Although rigid supervision at the time and place of slaughter would doubtless
reduce the number of cases of food-poisoning, it could not altogether be regarded as a
certain preventive, as outbreaks due to infected animals would in all probability still