London's Pulse: Medical Officer of Health reports 1848-1972
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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
Woolwich 1948
[Report of the Medical Officer of Health for Woolwich]
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Food Poisoning. The 7 outbreaks of food poisoning during 1948 involved a
total of 158 cases. Six of the outbreaks were at schools within the Borough.
While in several cases the symptoms were acute, in the majority there was
transitory discomfort only. Nearly all cases recovered rapidly and there were
no deaths.
Difficulty in tracing the causal organism with certainty is frequent. This
is illustrated by the fact that of the many faecal specimens examined, in only three
were pathological organisms detected—in each case Sonne Dysentery.
As a result of advice given, various improvements in the layout of the kitchens
and the exchange of certain utensils, the outbreaks were satisfactorily terminated.
Basement Bakehouses. A quinquennial review of basement bakehouses
within the Borough, under the provisions of Section 54 of the Factories Act, 1937,
was carried out during the year, and certificates of suitability in respect of the
under-mentioned bakehouses were renewed.
38, Frances Street, Woolwich.
1, Waverley Road, Plumstead.
10, Woolwich Church Street, Woolwich.
31, Vincent Road, Woolwich.
15, Woolwich New Road, Woolwich.
Certificates of suitability in respect of basement bakehouses at 46, Hudson
Road, Plumstead, and 24, Burrage Road, Plumstead, which premises had been closed
since the last review, were not granted.
Ice Cream. During the year, 882 inspections of ice cream premises were made. Twenty samples were obtained and submitted to the Public Health Laboratory Service at Camberwell for bacteriological examination and grading, using the Methylene Blue reduction test, to ascertain the time taken at 37 deg. C. for complete decolorisation to take place, and then graded according to the following table:—
| Grade | Time taken to reduce Methylene Blue. |
|---|---|
| 1 | 4½ hours or more. |
| 2 | 2½ to 4 hours. |
| 3 | ½ to 2 hours |
| 4 | 0. |
This test assesses the bacterial cleanliness of ice cream. Of the 20 samples which
were submitted to the test, 7 were in Grade 1, 6 in Grade 2, and 7 in Grade 3. In
those cases where the grading was low, repeat samples were taken and the manufacturing
methods investigated and advice given as necessary.
Owing to grave difficulties in the supply of certain essential recording instruments,
the Ice Cream (Heat Treatment, etc.) Regulations, 1947, were not in full
operation during the year. These Regulations, made under the provisions of the
Food and Drugs Act, 1938, provide that ice cream mixtures intended for sale for
human consumption shall be raised to and kept at a temperature of 150 deg. F.
for 30 minutes or, alternatively, of not less than 160 deg. F. for 10 minutes before
freezing. The Regulation does not apply to a " complete cold mix " which is a
product capable of being manufactured into ice cream with no addition except that
of water.