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contaminated samples had been found in two other sanitary
districts in Greater London and accordingly on the 6th October,
the Chief Sanitary Inspector circulated Walthamstow bakers
advising them not to use this product.
In November the Ministry of Health issued a circular of advice
with regard to the use of Chinese Egg Albumen which had been
agreed with the bakery trade. The advice given was considered
locally to be too involved to secure co-operation from all workers
in the bakery trade, and although the information contained in the
Ministry's memorandum was circulated to the local bakery trade,
the previous advice as to non-use was not withdrawn.
Later in November the School Meals Supervisor drew attention
to Chinese Dried Egg which had been delivered to Walthamstow
School Kitchens. It was at once agreed with the Borough Education
Officer to suspend use pending sampling. Salmonella organisms
were found in two out of twelve batches delivered to the school
kitchens and the negative batches were released, but further use of
Chinese egg products in the School Meals Service was prohibited
and arrangements were made to obtain Danish supplies ; these also
to be subject to sampling.
The circumstances were reported to the Health Committee on
the 2nd December last and the action taken was approved, and
similarly to the School Management Committee on the 12th
December, 1955, which also approved the action taken. No case
of food poisoning associated with these products was reported.
It is of interest and concern to note that in August, 1955, 14
persons at Worthing suffered from paratyphoid apparently
associated with Chinese frozen whole egg. In August and
September, another 14 persons at Weymouth and in South Dorset
suffered a similar illness, also associated with the same product.
The medical investigators of the outbreak in reporting on it
conclude as follows :—
Summary
"Two outbreaks of paratyphoid fever due to Salmonella
paratyphi B phage type 3a are described.
The vehicle of infection was cakes filled with a proprietary
imitation cream used in two bakeries.
The same phage type of paratyphoid bacillus was found
in unopened cans of Chinese frozen whole egg used in the
bakeries, in some members of the staff, and in the patients.
It is suggested that the imitation cream was contaminated
within the bakery by Salmonella paratyphi B from the frozen
whole egg.
The dangers of the use of a contaminated product in a
bakery are discussed."