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67
Cases of food poisoning arise from two main causes: (a) from bacterial
contamination; and (b) from contamination by inorganic poisons. It may also arise
from abnormal reactions of the individual or from inherently poisonous plants or
animals. The first cause is the most important from a practical and administrative
point of view.
In due course every medical practitioner in the area was informed of this new
duty placed upon him and, as is usual on such occasions, a considerable number of
notifications of food poisoning were received during the first few weeks, but these fell
off later on.
The total number of notifications received was 56. In 45 houses only one case
was notified, in four houses two cases were notified and in one house three cases
were notified. The age and sex distribution is shown in the following Table:—

I he medical practitioner notifying is required to state on his certificate the food
he suspects. In 27 instances meat, in one or other form—sausage, ham, mutton, beef,
stew, pork, etc.—was suspected; in 20 instances fish—fresh, fried or tinned; in one
instance ice cream, and in the remaining 8, fruit—fresh or tinned. Most of the cases
were slight in character and there were no deaths.