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29
Improvements in Premises
During the year contraventions of the Food and Drugs Act, 1938, and Food Handling Byelaws,
discovered in the extensive surveys of 1950 and 1951 have been remedied with some exceptions in the
provision of constant hot water supplies. In 1954, an additional 44 traders were encouraged to provide
constant hot water but 24 premises still have an unsatisfactory supply. In all other cases traders complied
with requests or notices, and legal action was not necessary.
Inspections 2,650
Re-visits 938
Total 3,588
Premises unsatisfactory on 31.12.53 72
Unsatisfactory during the year 413
Premises made satisfactory during the year 420
Unsatisfactory on 31.12.54 65
Defects
Outstanding
at
31.12.53
During
the
year
Total
Remedied
during
year
Outstanding
at
31.12.54
Inadequate lighting and ventilation 4 11 15 15 —
Constant hot water not provided 44 24 68 44 24
Inadequate refuse storage 5 66 71 69 2
Insufficient sanitary accommodation 5 8 13 12 1
Inadequate storage 3 10 13 11 2
Defective walls and ceilings 5 89 94 82 12
Dirty walls and ceilings 13 194 207 182 25
Dirty hand towels — 74 74 71 3
Generally bad conditions — 31 31 26 5
Any other defects 22 133 155 136 19
Totals 101 640 741 648 93
Cafes, Restaurants and Canteens
Improvement in the standards of hygiene in cafes, restaurants and canteens continued during the
year. Two premises were provided with running hot water, leaving 2 with unsatisfactory supply. In 71,
defective and dirty walls were repaired and redecorated.
Education in Food Hygiene
Lectures and talks, illustrated with film shows, filmstrips and bacteriological cultures, were given
to canteens staff, social and political organisations and school-leavers.
The Public Health Department and the Clean Food Guild displayed in the Social Services section
of the Willesden Show, two stands on food hygiene, which attracted many people.
Food Poisoning
There were three outbreaks of food poisoning:—
(a) The first occurred among members of the same family; 5 were affected and they speedily recovered.
The causative organism was staphylococcal enterotoxin, which was found in a specimen of ham
purchased by the family from a grocer's shop in the borough. The ham had been cooked by the grocer
in a pressure cooker about seven days before the outbreak and kept in a bowl in a refrigerator. An assistant
at the shop, who was complaining of a sore throat at the time of the outbreak, was swabbed and staphylococcus
aureus was isolated. The phage-type was of the same pattern as that isolated from the ham. The
assistant was referred to his own doctor for treatment, and his infection soon cleared up.
(b) The second occurred in a factory, and affected 35 workers. The causative organism was Clostridium
Welchii which was found in specimens of stewed neck and breast of mutton eaten at the staff canteen by
all the affected people, who speedily recovered.
The source of the infection was not found, although it was possible that the meat was already contaminated
when it arrived at the canteen. The mutton was cooked and left to cool overnight, reheated
and served the next day.
Instructions were given to the canteen staff that to prevent food poisoning freshly cooked meat
should be served hot, or after it had been cooled rapidly within 1½ hours; only refrigerated pre-cooked meat
can be served with safety the following day, and meatstuffs boiled or stewed a day ahead of requirements
should be well heated before serving.
(c) The third occurred among members of the same family; 6 were affected, and in two cases the illness
was severe. The causative organism was salmonella typhi-murium. The family returned from holiday
with two members unwell. Details of the cases were sent to the medical officer of health of the district
in which the boarding house where the family stayed was situated, but the source of the infection could not
be traced.