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37
visit and advise. A full inspection was made and various samples
were collected for bacteriological examination, but all proved
negative and no cause was discovered.
Dr. Betty Hobbs, in a subsequent communication, stated that
"there are so many foodstuffs contaminated with salmonella these
days that the organism could have been introduced into the kitchen
in an uncooked substance."
In this connection boned meat from abroad appears to be
particularly liable to contamination and although such meat may be
adequately sterilised by cooking, it may well infect the hands of
kitchen staff together with tables and utensils used in the kitchen.
Such bacterial contamination, of course, is not visible to the naked
eye.
The final total of children absent from school with diarrhoea or
diarrhoea and vomiting appeared to be 58 and of these 20 were
bacteriologically proved cases of food poisoning. In addition some
84 children were reported absent with vomiting and were regarded
as cases of epidemic nausea and vomiting. Among the school
kitchen and dining room staffs, 18 symptomless carriers were found
and all were bacteriologically cleared before being allowed to resume
work.
Complaints were received from parents as to the inadequacy of
the sanitary and washing facilities, but all these premises were
cleansed and redecorated—as was the school kitchen—during the
school vacation.
C1. welchii Food Poisoning.
The report for 1956 refers to an outbreak of food poisoning at
Chapel End Secondary School, and the recommendations made by
Dr. Betty Hobbs of the Central Public Health Laboratory at Colindale
after a very extensive investigation. These investigations are
referred to on pages 35 and 36 of the report for 1956.
Dr. Betty Hobbs revisited Walthamstow in 1957 for a check
up on the effectiveness of the new technique, and I am indebted to
the Deputy Chief Public Health Inspector for the following notes:—
"Previously meat and gravy mixed was put in containers in the
hot plate until service or distribution, and the additional gravy was
stood on top of the hot plate to keep 'hot.'
"Now all meat after slicing is placed into containers which go
into the steamer and remain there until such time as they are placed
into further insulated containers for distribution or placed on trolleys