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pain. A specimen of the ham was secured and examined. The bacteriologist
reported as follows:—
"The specimen received consisted of the bones of a fore-leg of ham to
which was attached a fair amount of meat, especially at the knuckle end. No
marked odour was apparently coming from the specimen, but it appeared to
be what might be called ' Stale.'
Portions of fat, lean and tissue near the bone were examined bacteriologically.
The specimens were placed in broth and allowed to grow until turbidity
was evident. Sub-cultivation was then performed using blood agar and litmus
lactose agar media. Further cultures were also prepared using brilliant green
as a restrainer. From the culture a copious growth of varied organisms was
obtained. The organisms present definitely identified were:—
1. Bacillus coli (in very large numbers).
2. Bacillus proteus.
3. Staphylococcus Albus.
4. Streptococcus Haemolyticus.
5. Monilia (Yeast).
No non-lactose fermenting organisms of the salmonella or typhoid groups
were identified, but the numbers of Bacillus Coli present were so large that
it is possible that an occasional bacillus of either of these groups would not
be obtained in culture or alternatively that the correct portions of the meat
were not selected for investigation. The ham was definitely very badly contaminated
by many organisms of human or animal origin."
As a result of further investigations it was subsequently shown that the ham
was infected with Bacillus Gaertner and that one of the patients was infected
with the same organism.
(b) A man aged 51 years ate some ham and was diagnosed to be suffering
from enteritis. He was not formally notified as suspect food poisoning. A
specimen of the ham was bacteriologically examined, and reported on as follows:—
"Cultures have been made from the lean and fat of the specimen.
Lean.—From the lean have been found on culture:—
1. Streptococcus Salivarius.
2. Bacillus Subtilis.
These organisms are of no pathogenical importance.
Fat.—From the fat have been found:—
1. Coliform bacillus.
2. Another type of coliform bacillus.
3. Bacillus proteus.