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The food suspected was the topside of beef which had been purchased from a reputable local
butcher. The remains of the beef together with specimens of faeces from two of the persons
affected were submitted for bacteriological examination. Both the faeces and the beef yielded a
profuse growth of heat resistant CI. Welchii which confirmed the nature of the outbreak.
The responsibility for the illness was clearly due to the meat having been cooked two days
before its consumption. It had then been stored in a refrigerator which, however, being in frequent
use, had not had its temperature retained constantly at a low level. The desirability of
food being cooked and eaten the same day was emphasised, and it was pointed out that if this
is not possible then the greatest care should be taken to ensure that the temperature of the
refrigerator remains constantly at a sufficiently low level to prevent multiplication of the organisms
which cause food poisoning. Certain defects in the hygienic arrangements in the kitchen
were noted and are being attended to.
INCIDENT 8.
On the evening of the 21st December, an outbreak of illness was reported amongst the staff
numbering 700, who participated in a City firm's Christmas dinner.
124 persons were affected with either abdominal pains, diarrhoea, sickness, abnormal
temperature or a combination of these symptoms. The illness was not characteristic of any
specific form of food poisoning, both the incubation periods and symptoms having varied considerably.
The remains of the following items on the menu were, sent for bacteriological examination:—
turkey, sausage meat (cooked and uncooked), sausage, mince-pie, and Christmas pudding. In
addition specimens of faeces from two of the sufferers were examined. The Chef had a history
of diarrhoeal illness a few days before the service of the meal and a specimen of faeces from
him was also examined.
All the materials for the meal were obtained from the central meat and provisions depot of
the caterers which is situate outside the City area. From the commencement of the outbreak, the
Medical Officer of Health of the district concerned was kept fully informed of the investigations
made in the City. He reported that no other notification had been received by him of illness
which could be attributed to food supplied from this depot.
The City Bacteriologist reported that cultures were made from the material sent to him on
McConkey's medium for Salmonella, on salt agar for Staphylococci, and in meat broth for
Clostridia Welchii. No organisms of any of these three types were isolated from any of the
materials. The only suspicious item was the raw sausage meat. This showed numerous Grampositive
bacilli in a direct film. These are apparently not Clostridia but Bacilli, since a growth
of such organisms had only been obtained in aerobic culture. It is possible that some degree of
non-specific decomposition produced by these organisms could account for the symptoms produced.
It seems probable that the illness was caused by the practice of cooking meat products on a
day previous to its re-heating and service. The caterers were informed of the result of the
investigations and were strongly recommended to instal another refrigerator to ensure that the
appropriate temperature is constantly maintained for the storage of pre-cooked foods.
Food and Meat Inspection
There are no slaughterhouses in the City of London. The Metropolitan Cattle Market in
Islington is owned and administered by the Corporation of the City but the Medical Officer of
Health of the City is not responsible for meat inspection at the abattoir. The meat arriving at
Smithfield Meat Market has presumably been inspected at the time of slaughter in this country
or abroad. Evidence of disease which has escaped notice at the primary inspection is nevertheless
found; in some cases it has been overlooked, in others it has only become apparent when the
carcase is cut up. Condemnations of meat at Smithfield are to a considerable extent due not to
disease but to deterioration during transport, decomposition, bone-taint, brine-staining, etc.
The total amount of meat delivered at Smithfield Market was 423,968 tons of which 657 tons
were found to be diseased or unsound and were voluntarily surrendered. At Leadenhall Market
and in City shops 9 tons and at Cold Stores 4 tons were condemned.
Of other foodstuffs in Markets and Shops 8 tons, and at Riverside Wharves 146 tons were
condemned.
The total amount of foodstuffs found by your Inspectors to be unfit for human consumption
was therefore 824 tons. This is 142 tons more than in the previous year, but this is explained by
larger deliveries of food.
Food Hygiene Regulations, 1955 (Catering Establishments)
Messrs. Thompson and Flynn, the two public health inspectors who specialise in the hygiene
of catering establishments, report as follows:—
"The provision of a midday meal and of other refreshments to the City's immense day time
population is a major industry, and it is probable that with the increasing use of luncheon vouchers,
more main meals are now consumed in the City than ever before.
7.