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The causative organisms, S. saint-paul, a common occurrence in
poultry, was found in the shop and the practice of storing cooked and
uncooked turkeys allowed for the cross contamination of the poultry served
at some of the weddings.
During these investigations it was noted that some of the halls
used for weddings and other forms of reception were poorly equipped. It
seems that the public, when seeking a cheap premises, often subject
caterers to small dingy kitchens lacking hot water and suitable working
surfaces. This is so prevalent that mobile caterers in fact carry their
own washing, cooking and preparation equipment. The whole matter requires
most careful investigation and evaluation, and I am calling for a report
from my inspectors with a view to improving existing halls.
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