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the same neighbourhood were notified as suffering from food poisoning.
In five of these 12 cases more than one member of the family was infected,
the symptoms being abdominal pain, diarrhoea and vomiting; enquiries
did not point to any special food being the cause of the trouble. In
another household three members fell ill simultaneously with a short
illness which followed the consumption of grilled steak.
One case proved fatal, this being an adult of 37 who suffered from
gastro-enteritis due to S. typhimurium. He had the same meals as the rest
of the family, but none of the others suffered from any illness.
Of the outbreaks (which are instances in which there was more than
one case) in which the organisms were recovered, this was S. typhimurium
in one instance (two cases), CI. Welchii in one (six cases) and staphylococci
in one (three cases). In six of the single cases where the organism was
recovered, this was S. typhimurium.
An interesting case where none of the sufferers were notified to be
suffering from food poisoning was that in which the history strongly
pointed to cheese as being the cause of the trouble. Laboratory
examination of the cheese showed it to be heavily contaminated with an
organism which produced a toxin which causes symptoms of food
poisoning.
In the country as a whole so far from the numbers of cases falling,
those in 1953 were nearly half as big again as those of 1952. Most of
the increase was of salmonella infections. There was evidence that the
increase was due to better reporting but "illness due to ingestion of
contaminated food was at least as common in 1953 as in previous years."
As was the case in previous years, over 60 per cent. of all outbreaks
where the food consumed was known were associated with meat; about
80 per cent. of these were associated with processed, made up, or reheated
meat. Cold meat, meat pies and pasties figured most prominently,
followed in descending order of frequency by pressed meats, ham and
boiled bacon, brawn, stews, fresh and smoked sausages and reheated
meats. Of the outbreaks in which members of the public were affected,
the proportion associated with canteens fell to 35 per cent. from an
average of 47 per cent. for the period 1950-52; by contrast the proportion
associated with shops, restaurants and hotels rose from 24 to 43.
In his Annual Report for 1953 the Chief Medical Officer of the
Ministry of Health said that processed, made up and reheated dishes
and duck eggs were incriminated as often as before. He went on: "The
efforts of Food Inspectors and Medical Officers of Health in drawing
attention to the need for high standards in kitchen hygiene and the proper
use of refrigeration in cooked food factories and canteens have as yet
had no appreciable effect; nor have the repeated warnings that duck
eggs should be boiled for fifteen minutes or used only in the preparation
of foods, subjected to high and prolonged temperatures after the due
eggs have been added. Food poisoning is not usually serious in itself
It is important as an indication of poor hygiene and inadequate or
wrong use of refrigeration in food factories and kitchens. Exhortations
and education have their place, especially in schools and technical colleges
and in time will influence the habits of food handlers; but an immediate
improvement could best be brought about by customers refusing to accep