[Report of the Medical Officer of Health for Edmonton] page 44

Edmonton 1959

[Report of the Medical Officer of Health for Edmonton]

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Table: Report on Individual Food Poisoning Outbreak (Summary of Details)

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Report on Individual Food Poisoning Outbreak (Summary of Details)

1. Food causing Outbreak Agent causing Outbreak	? Braised steak. Clostridium Welchii - type V. Heat resistant.
2. Cases forming outbreak which occurred from 9.30 p.m. on June 4th, 1959 till 7.20 a.m. on June 5th	Notified - nil. Otherwise ascertained - 13. Total - 13.
3. Clinical Features	Average interval ingestion to onset -13 hours.
Main symptons	Pains in stomach and diarrhoea.
Severity of Illness	Moderate.
Duration of Illness	On average, 8 hours, but 10 hours in some cases.
4. Results of Laboratory investigation	Cases for positive 6 negative 1 Food Handlers - 1 positive.
5. Origin and Preparation of Food thought to have caused illness	Steak was delivered by a local butcher, on the 3rd June at 11.30 a.m. It was prepared for the oven at 9 a.m. 4th June and was cooked for 2½ hours. The method of preparation of the gravy was that the meat was strained, mixed with Bisto and flour and mixed with braised steak again. Rest of gravy placed in jug on counter for diners to help themselves. Meat was sliced at 11.30 a.m. placed on individual plates and plates were left on hot plate until 12.30 when they were collected by the individual diners.
6. Place at which food causing illness was consumed.	Industrial Canteen.
7. Estimated number of consumers at risk	40.
8. Probable origin of infection or contamination of food	Only person handling steak was Cook/Supervisor who although she did no more than taste the steak, was shown to be carrying C1.Welchii.
9. Contributory Factors	Warming of food on a hot plate; also poor standard of food hygiene and food handling in canteen kitchen.

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