London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
City of London 1957
[Report of the Medical Officer of Health for London, City of ]
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ANNUAL RETURN OF FOOD POISONING IN THE CITY OF LONDON
1. YEAR ENDED 31st DECEMBER, 1957
2. (a) FOOD POISONING NOTIFICATIONS (Corrected) as returned to Registrar General:—
1st Qtr. 2nd Qtr. 3rd Qtr. 4th Qtr. Total
Nil 1 Nil. 13 14
(Note: None of these cases were City residents — all were in patients of
St. Bartholomew's Hospital.)
(b) Cases otherwise ascertained:—
1st Qtr. 2nd Qtr. 3rd Qtr. 4th Qtr. Total
Nil 46 1 0 47 103
(c) Fatal Cases:—
1st Qtr. 2nd Qtr. 3rd Qtr. 4th Qtr. Total
Nil Nil Nil Nil NU
3. PARTICULARS OF OUTBREAKS:-
| Agent | No. of outbreaks | No. of Cases | Total No. of Cases | ||
|---|---|---|---|---|---|
| Family Outbreaks | Other Outbreaks | Notified | Otherwise ascertained | ||
| Chemical Poisons | Nil | Nil | Nil | Nil | Nil |
| Salmonella Typhimurium | Nil | 1 | Nil | 3 | 3 |
| Staphylococci | Nil | 1 | 13 | 10 | 23 |
| CI. Botulinum | Nil | Nil | Nil | Nil | Nil |
| CI. Welchii | Nil | 3 | Nil | 27 | 27 |
| Other bacteria | Nil | Nil | Nil | Nil | Nil |
| Not identified | Nil | 5 | Nil | 63 | 63 |
| Totals | Nil | 10 | 13 | 103 | 116 |
4. SINGLE CASES:-
| Agent | No. of Cases | Total No. of Cases | |
|---|---|---|---|
| Notified | Otherwise ascertained | ||
| Salmonella Group C | 1 | Nil | 1 |
| Not identified | Nil | Nil | Nil |
5. SALMONELLA INFECTION, NOT FOODBORNE:-
| Salmonella Type | Outbreaks | No. of Cases Outbreaks | Single Cases | Total No. of Cases (Outbreaks and single cases) | |
|---|---|---|---|---|---|
| Family | Other | ||||
| Nil | Nil | Nil | Nil | Nil | Nil |
FOOD POISONING-PREVENTIVE MEASURES
Consideration has been given by the Port and City of London Health Committee as to what
further measures could be taken in the City of London to minimize outbreaks of food poisoning
either by strengthening existing legislation or by an extension of the educational programme to
secure the co-operation of those engaged in the catering industry.
Undoubtedly one of the principal causes of food poisoning is the fairly common practice of
preparing and cooking such dishes as meat, gravies, meat pie dishes, trifles and custards, on
the day before they are to be eaten. If this must be done the conditions of storage are of great
importance. If they are unsatisfactory, the food remains for many hours at temperatures favourable
for the growth and multiplication of organisms which have escaped destruction by the heat
of cooking, with the result that a poisonous dose of organisms and their products may be served
with the meal next day. It is essential that the cooked food should be cooled rapidly and kept
cool until it is re-heated shortly before it is to be eaten.
It would be very difficult, if not impossible, to justify a Regulation or Bye-law to prohibit
re-heated food being served. To be effective such a regulation or bye-law must have general
support and be capable of enforcement. Minces, shepherds pies, stews etc. are made largely
from die remainder of a joint and are very wholesome and nutritious. Such dishes are common to
most homes and, on economic grounds alone, it would be quite impracticable to attempt their
prohibition. In such circumstances it is suggested it would be better to seek still further to
educate the management and staffs of catering establishments by drawing attention to measures
which would do much to prevent causes of food poisoning. Special emphasis is placed on the
3.