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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Stepney 1957
[Report of the Medical Officer of Health for Stepney]
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Bacteriological Examination of Foodstuffs.
Samples of food submitted for bacteriological examination numbered 79, details of which are as follows:-
| Number of Samples | Number Unsatisfactory. | Observations | |
|---|---|---|---|
| Dried Whole Hen Egg Albumen | 37 | Two showed presence of Salmon-pH 1 a. ".berdeen and 2 Salmonella thompson. Consignment reexported . | |
| + Egg Albumen | 1 | 1 | Salmonella Aberdeen isolated. |
| Synthetic Cream | 5 | 2 | One showed Dresence of Faecal coli, the other Staphylococcus aureus pyogenes. Manufactured in another area; local authority notified. |
| Pasteurised Milk | 9 | 1 | Subsequent samples satisfactory. |
| * Cooked Prrwns | 2 | 2 | Staphylococci (including Staph, aureus) found. |
No adverse reports were received on the following samples examined:-
| Ice Cream | 11 |
| Boned Veal | 6 |
| Roast Pork | 1 |
| Sausages | 1 |
| Sterilised Milk | 1 |
| Frozen Whole Egg ............... | 3 |
| Norwegian Pickled Shrimps ...... | 2 |
(+) The albumen was used in accordance with the recommendations of the
Albumen Advisory Committee of the Bakery- and Allied Trades Association.
(*) Food Poisoning c.used by; Norwegian Cooked Prawns,
In June, 1957, information was received from the Medical Officer of
Health of a metropolitan borough of a case of food poisoning alleged to
have been caused by the consumption of Norwegian cooked prawns. The
prawns were consumed during a meal in a restaurant and formed part of a
1 shrimp cocktail',and had been supplied to the restaurant by a firm in
Stepney.
Whilst investigations were proceeding, a further case of food poisoning
occurred, the cause being the consumption, at the same restaurant, of
a 'shrimp cocktail' containing Norwegian cooked prawns from the same source
of supply,
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