London's Pulse: Medical Officer of Health reports 1848-1972

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Ealing 1951

[Report of the Medical Officer of Health for Ealing]

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14
by the Public Health Department. Both are intelligent, cooperative
adults who understand their responsibilities with regard
to hand washing and general hygiene.
The latest antibiotic treatment has greatly improved the
prognosis of the disease—but appears to be of little value in the
chronic carrier state. The most successful method of treatment to
date has been removal of the gall-bladder and this produces satisfactory
results in a large percentage of cases.
With the continuing emergence of new and potent remedies
we may confidently expect some valuable method of chemotherapy
to be evolved.
Erysipelas.
The number of cases of this disease fell from 24 in 1950 to
16 last year.
There were no deaths.
This disease is now readily controlled by chemotherapy and
is no longer a major public health problem.
Food Poisoning.
There were 86 cases originally notified but in only 14 cases
was the causative agent, Salmonella Typhimurium, identified.
In three instances duck eggs were the suspected source of infection.
There has been a great increase in the number of small domestic
outbreaks during the year, mainly due to the use of left-overs and
" made-up " meat dishes such as pies and sausages.
The severe risk inherent in the method of pre-cooking food
and then re-heating before serving is still insufficiently appreciated,
but the vigorous efforts of the " Clean Food " Campaign of posters,
articles and lectures is helping to make the members of the food
trade alive to the danger.
Dysentery.
There were 500 cases of Sonne Dysentery and 1 of amoebic
dysentery during the year.
Outbreaks of Sonne Dysentery at five schools and two Day
Nurseries accounted for the unusually large number of notifications.
Whenever a number of cases was reported at a school specimens
were sent to the Laboratory from all children absent with symptoms,
and from any of the teaching staff with symptoms. Specimens
were always taken from the kitchen staff and any other persons
engaged in the handling of food.