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 1958
[Report of the Medical Officer of Health for London, City of ]
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3. PARTICULARS OF OUTBREAKS
| Agent | No. of outbreaks | No. of Cases | Total N o. of C ases | ||
|---|---|---|---|---|---|
| F amily Outbreaks | Other Outbreaks | Notified | Otherwise ascertained | ||
| Agent identified: | |||||
| (a) Chemical Poisons | Nil | Nil | Nil | Nil | Nil |
| (b) Salmonella | Nil | Nil | Nil | Nil | Nil |
| (c) Staphylococci (including toxin) | Nil | Nil | Nil | Nil | Nil |
| (d) Cl.botulinum | Nil | Nil | Nil | Nil | Nil |
| (e) Cl. welchii | Nil | 2 | Nil | 26 | 26 |
| (f) Other bacteria | Nil | Nil | Nil | Nil | Nil |
| T otaIs | Nil | 2 | Nil | 26 | 26 |
| Agent not identified | Nil | 1 | Nil | 35 | 35 |
4. SINGLE CASES
| Agent | No. of Cases | ||
|---|---|---|---|
| Notified | Otherwise ascertained | Total No. of Cases | |
| Identified: | |||
| (a) Chemical Poisons | Nil | Nil | Nil |
| (b) Salmonella | Nil | Nil | Nil |
| (c) Staphylococci (including toxin) | Nil | Nil | Nil |
| (d) CI. botulinum | Nil | Nil | Nil |
| (e) CI. welchii | Nil | Nil | Nil |
| (f) Other bacteria | Nil | Nil | Nil |
| Totals | Nil | Nil | Nil |
| Agent not identified | 5 | Nil | 5 |
5. SALMONELLA INFECTIONS, NOT FOOD-BORNE
| Nil | Nil | Nil | Nil | Nil | |
FOOD POISONING - PREVENTIVE MEASURES
"The strength of a chain is no stronger than its weakest link" can be very aptly applied to
the efforts of local authorities and management to ensure an habitual high degree of hygienic
practice in the kitchens of catering establishments on the part of the kitchen staff, but in spite
of all the efforts made in this direction, investigations into instances of food poisoning still
disclose evidence of carelessness, thoughtlessness, or plain ignorance of a member or members
of the kitchen staff — the weak link.
In an endeavour to reach directly those who actually handle food with a constantly visible
reminder of their responsibilities and particular reference to one of the principal causes of food
poisoning — faulty refrigeration — 951 letters and coloured plastic notices, as under, designed
for attachment to refrigerators, were delivered to the owners or occupiers of catering establishments
in the City —
Dear Sir (or Madam),
FOOD POISONING - PREVENTIVE MEASURES
The Health Committee of the Corporation has given consideration to what further measures
could be taken in the City of London to minimize outbreaks of food poisoning.
One of the principal causes of food poisoning is the practice of preparing and cooking such
dishes as meat, gravies, made-up meat dishes, trifles and custard, on the day before they are
to be eaten. If this practice is followed and the storage arrangements for these foodstuffs are
unsatisfactory, e.g. there is a lack of efficient refrigerated space, the food remains for many
hours at a temperature favourable for the growth and multiplication of organisms. The result is
that a poisonous dose of organisms and their products may be served with the meal the following
day.
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