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46
SECTION F. INSPECTION AND SUPERVISION OF FOODS.
Safeguarding the food supply of the area is a work of primary
importance. The unremitting zeal and expert knowledge
brought to bear by the Chief Sanitary Inspector and staff of
District Sanitary Inspectors in food inspection and supervision,
maintains a high standard. Excellent co-operation has been
established between inspector and trader and is an important
factor in the good results obtained.
During the year Dr. R. I. Hutchinson of the Ministry of
Health Laboratory of Downe, and the Chief Sanitary Inspector,
carried out an investigation into the bacteriology of food utensils
and washing-up water at public restaurants, school canteens and
other premises where communal feeding is provided. Her full
report was published in the British Medical Journal and is
indeed a valuable contribution to Public Health. A further
investigation into food handling is being considered.
The findings on the bacterial content of food utensils,
knives, forks and spoons and the drying cloths showed the
presence of pathological organisms and that these organisms
were likely to spread among the users of the various articles.
I am indebted to the British Medical Journal for permission
to reprint the report as follows:—
FOOD UTENSIL BACTERIOLOGY
By R. Irene Hutchinson M.B.. D.P.H., D.T.M.
Public Health Laboratory Service.
Modern conditions compel many people to have meals in communal
feeding-places, and much work has been dene on outbreaks of enteritis
following the consumption of meals contaminated by infected " foodhandlers."
Not so much attention has been given to the possibility of
transfer of similar and other infections by food utensils.
To 'ascertain the general hygienic condition of the "messing erjuipment"
in daily use by the public a survey was made in 25 kitchens.
These included A.A. and R.A.C. approved hotels, restaurants of multiple
stores, works and school canteens, day nursery kitchens, teashops. snackbars,
and a civic restaurant. Visits were made between 12.30 and 1 30
p.m.. so that conditions were observed at the peak hour when they were
at their worst. The visits were not pre-announced, so that no special
cleaning could be done. The kitchens were situated in a residential
area of about 60,000 inhabitants—a London dormitory town where the
food inspection was maintained at a very high level.
Samples of washing-up water in actual use were taken and swabs of
spoons, cups, forks, classes, and plates which had been used, washed,
and were stacked ready for re-circulation. The swabs were moistened
in nutrient broth, and for cups an area of 2 sq. in. (12.9 sq. cm.) to the
left of the handle was rubbed over on the assumption that this area
was most likely to contain organisms. For glasses the rims and inner
and outer surfaces to a depth of J in. (1.25 cm.) were covered, and for
forks the free ends of the prongs for a depth of 1 in. (2.5 cm.),