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10
Enteric Fever.
There were no cases of Typhoid Fever.
Two cases of Paratyphoid Fever were notified. One was a
boy of 6 years who returned from school with a high temperature.
His condition worsened and he was admitted to Hounslow Hospital
where Paratyphoid C was diagnosed. No other member of his
family showed any symptoms, and they gave negative laboratory
results.
The other case was a woman of 32 who discharged herself
from a maternity hospital after a normal delivery. Her temperature
rose slightly on the 10th day and, although urged to remain in
Hospital, she insisted on returning home and was advised to call in
her own doctor. As the result of his visit she was admitted to West
Middlesex Hospital where she was diagnosed as Paratyphoid and
transferred to South Middlesex Hospital.
The Authority in whose area the Maternity Hospital was
located made exhaustive enquiries and had many laboratory
examinations carried out but, as in the first case, there was no
evidence of the origin of the infection.
Enteric Fever Carrier.
As mentioned in last year's report, only one identified Paratyphoid
carrier remains in the district. She continues to be kept
under surveillance and herself takes all necessary precautions.
Erysipelas.
18 cases were notified, eight fewer than in 1952. There were
no deaths. As stated in a previous report this condition is very
amenable to treatment with the sulphonamide group of drugs and
no longer presents a Public Health problem.
Food Poisoning.
Of the 31 cases notified only 10 were confirmed bacteriologically.
These 10 comprised 8 Salmonella Typhimurium, 1 Salmonella
Enteriditis and 1 Salmonella Thompson.
This showed a slight increase on the 26 notifications in the
previous year, of which 8 were confirmed bacteriologically.
All were isolated cases with the exception of three cases of
Salmonella Typhimurium which occurred in one family.
In no case was it possible to identify the source of infection.
Food Poisoning is essentially preventable and for the production
of safe food this well-known slogan should always be borne in mind—
"Clean Food, cleanly prepared by clean people in clean kitchens ".
Food handlers should realise fully their responsibility and
should have a high standard of personal hygiene. Their hands