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It is the concentration or "dose" of organisms or toxin ingested that is significant, the
greater the intake the greater the bodily reaction, and here a problem is met which is not easy of
solution.
A particular item of food is imported in conditions of deep freeze, conditions which would
inhibit the proliferation of bacteria which may be pathogenic. The concentration or plate count
of the pathogenic organisms may be so low as to render unlikely that consumption of the food
would be followed by symptoms of food poisoning. It must be remembered that a decision as to
fitness of the food must be made at time of importation and that if necessary the goods must be
seized and taken before a Justice for condemnation, in which event evidence of unfitness must be
produced upon which the order as to condemnation is made or refused.
The absence of unanimity of agreement amongst bacteriologists as to what degree of bacterial
contamination would constitute a health hazard sufficient to warrant condemnation in regard
to certain items of food has become very evident.
One facet of the problem is that an item of food with bacterial contamination of such minimal
proportions at time of importation in conditions of deep freeze as not to justify legal seizure as
unfit for consumption, may after thawing and before consumption constitute a real health hazard
by the rapid proliferation of bacteria encouraged by improper storage conditions.
This possibility is not legally the concern of the Port inspecting staff, but the established
business houses are well aware of the hazard inherent in the type of food they are handling and
take all proper precautions for the safety of its condition, and here it cannot be too strongly
stressed that the well-known brand mark or firm name is one of the strongest guarantees of wholesomeness
of an article of food.
An example of the problem foods is the imported prawn. Imports from certain countries have
been found to be bacteriologically contaminated to an extent which might justify seizure as unfit
for human consumption. These shipments have been rejected by the importers.
Although it is true to say that little if any evidence has ever pointed to this article as the
vehicle of food poisoning, nevertheless once organisms of a food poisoning type have been found
in samples submitted to the laboratory action must follow to prevent distribution of suspected
cargoes and to warn the importers.
All shipments now arriving into the Port and City of London are detained for bacteriological
examination.
In the absence of any statutory or other bacteriological standard for prawns, advice was
sought from bacteriologists specialising in food hygiene and a provisional standard was imposed
on the entry of this item. Further discussions with Port Medical Officers of Health, representatives
of the trade and with bacteriologists evolved a modified provisional standard which was
adopted only to be superseded by yet a further provisional standard.
The very responsible attitude adopted by the trade in declining to accept shipments upon
which critical reports were received rendered formal seizure and administrative action unnecessary,
and their representations to the suppliers have resulted in a slow but very definite improvement
to the extent that it is clear that the standards required can be achieved if strict hygienic
practice is observed at source.
A further requirement considered necessary was the cautionary labelling of this type of food
indicating the necessity for storage under refrigerated conditions and that it must be consumed
within a reasonable time. Perhaps it is rather anticipating my report for 1960, but the 1960
seasons pack which is arriving at the time of writing this report bears the cautionary labelling
requested.
To summarise, much is being done, within the limitations of available staff and laboratory
capacity to extend the investigations of the bacteriological condition of imported foods as modern
techniques become increasingly available, as a further adjunct to the more usual means of
examination of imported food.
The increasing variety of such foods has made this necessary as physical and analytical
examination give little indication of the presence of pathogenic micro-organisms.
Parallel with the wider use of bacteriological examinations are the problems that follow the
discovery that potentially harmful bacteria are present in the product of an entire industry, calling
for the rapid overhaul of processes and handling that have been practised for years without
criticism.
The alarmist references to "unseen killers" and "the food of death" are quite unjustified
as most of the foods have been consumed for years without unfavourable record and it is simply
a wise precaution to eliminate a potential health hazard when and where discovered.
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