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Forty-one persons were affected with abdominal pain and diarrhoea. The time between the
eating of the meal and the onset of symptoms varied considerably, but averaged 10 hours. The
duration of illness likewise varied but averaged 20 hours.
The meal comprised a number of items, but the one factor common to all the sufferers was
what was described as"minced chicken" but which was in fact not minced but chopped up chicken.
The history of this dish is as follows. The chickens were delivered on Thursday, 2nd
February, boiled the same day and stored in a refrigerator till Monday, 8th February. On Monday
the meat was stripped from the carcases, chopped up, heated and served with a sauce made from
the chicken stock.
A total of 102 portions of this chicken dish was served, and 41 of the persons who ate it
complained of symptoms. None of the chicken was available for examination on 8th February,
but it was decided to try to get samples of faeces from some of those who had suffered and also
from the kitchen staff. Eleven such samples were obtained and submitted for bacteriological
examination.
The bacteriologist reported that 10 of the samples showed no pathogenic organisms but that
from one heat-resistant Clostridium Welchii were isolated. This organism has in the last few
years been recognised as the cause of a mild type of food poisoning, similar as regards symptoms
to those described in this incident.
It is of particular interest that the sample of faeces from which heat-resistant Clostridium
Welchii were isolated was from the very member of the kitchen staff who had prepared the chickens,
including stripping the carcases and chopping up the meat. He had not complained of
illness, and I am not prepared to say definitely whether he infected the chicken or the chicken
infected him, but I suspect the former.
All practicable steps have been taken to prevent such an occurrence in the future, and the
kitchen has been inspected in great detail and a considerable number of recommendations have
been made which I feel sure will receive prompt attention, since the firm concerned have been so
co-operative throughout the investigations.
INCIDENT 3
On the 9th March, the Secretary of the refreshment club in a large Government establishment
reported an outbreak of illness following upon a meal eaten the previous day.
The canteen of the club is open day and night and in each 24 hours about 3,000 meals are
served. Inquiry ascertained that 82 persons were affected, of whom 8 were prevented from attendance
at work and 1 collapsed and was admitted to Hospital.
The menu was a varied one, but investigation revealed that the item which was probably the
cause of the illness was steak and onion pudding. 400 puddings were served and all the persons
known to be affected ate them. The puddings were made from two forequarters of beef obtained
from a reputable firm on the 6th March and stored in a refrigerator. On the 7th March the meat was
cut up, cooked, and again placed in the refrigerator until the following morning, when it was
re-heated for about an hour and served about 1 p.m.
The onset of the illness occurred about 10 hours after eating the puddings. It was characterised
by abdominal pains and severe diarrhoea, the latter recurring at intervals during the
night. No sickness or fever was reported by any of the cases.
Three of the puddings and a specimen of faeces were bacteriologically examined. Although
the history of the illness and the clinical symptoms were typical of an infection by CI. Welchii
neither this nor any other pathogenic organisms were found in any of the specimens submitted
for examination. Scrapings of material were then obtained from the surfaces of tables etc. on
which the food was prepared, but no pathogens were found. Enquiries were also made of the
hospital to which one of the cases had been admitted, but the results of the examination of material
from the patient were also negative.
INCIDENT 4.
On the 26th April, the Medical Officer of Health for West Ham reported that a resident of
that area had been notified as a case of food poisoning. The patient was employed as a waitress
at a well known City Club.
As a result of investigation at the Club, it was ascertained that the number of meals served
varies between 250 and 300 daily. Of this number 16 persons suffered from an illness which was
characterised by severe abdominal pains and diarrhoea. There was no nausea, sickness or fever.
The suspected food was boiled mutton, but the notification came too late to obtain any
remains of this for bacteriological examination.
Specimens of faeces of the patient were taken, but although the history and clinical examinations
were typical of an infection by CI. Welchii, neither this nor any other pathogenic organisms
were found.
5.