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"The results of these experiments showed that C1. welchii
could multiply rapidly on meat slices kept at 39°—49°C. and that
even in 2—3 hours the numbers of organisms could change from
what might be considered a subinfective dose to one which must
be assumed could give rise to symptoms.
"This phenomenon is likely to be true also for other meat
dishes prepared by steaming or boiling, such as minces, pies, and
pasties.
"As it seems fairly certain that a proportion of meats are reaching
canteens already contaminated with heat-resistant C1. welchii,
then measures to protect consumers against this hazard must be
taken.
"Such measures may be described as follows:—
(1) Cook the meat in such a way that all heat-resistant spores
are destroyed, i.e., by pressure cooking or by the thorough
roasting of small-sized joints.
(2) Cook, cool rapidly and maintain in the refrigerator until
required.
(3) Cook and keep hot above 60°C. either inside a hot-plate
or in the steamer when the presence of gravy should make
little difference.
"The same recommendations should apply to gravies and
stews also.
"The results of our experiments in this School Kitchen are
of much practical use and we are most grateful for the willing help
of all concerned."
Sidney Burnell Infants' School
Three cases of vomiting and 2 of diarrhoea were reported.
The usual visits and inspections were carried out by the District
Public Health Inspector and the cases were considered to be
' Winter vomiting.'
October
Mission Grove Infants' School
Eight cases of vomiting were reported in one class. The
school was visited by the District Public Health Inspector and
specimens of food were sent for analysis. Several other cases were
reported from the Junior Department, but all tests were negative.
Apparently * Winter vomiting.'