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Food Poisoning HYGIENE OF FOOD
One episode occurred in which staff and children attending a school in the Borough
developed symptoms suggesting food poisoning. The symptoms were vomiting and
diarrhoea occurring 6 to 12 hours after the mid-day meal. All the cases were mild in
character lasting at the most 48 hours. It was suggested that meat minced and reheated
and subsequently used as meat pie and cornish pasty was the likely source of infection.
Out of 300 consumers at risk 175 developed the symptoms to a greater or lesser degree.
At the school canteens samples of all foods are retained for inspection for 48 hours after
each meal and specimens were taken from the suspect meat and the other foods consumed
on that day and investigated for pathogenic organisms, but all returned a negative result.
In addition fasces specimens were taken from four of the cases and from all the canteen
workers, 13 in number, but no pathogenic organisms were discovered, and no case was
notified by medical practitioners as food poisoning. In addition to faeces specimens,
throat and nose swabs were taken from the canteen workers, and each was medically examined
to make certain that there were no cuts or sores or infectious symptoms. No other outbreak
of food poisoning occurred in the Borough during 1953. The total number of persons
notified as cases of food poisoning by general practitioners was 66, and, of these, 6 were
discovered subsequently to have faeces containing food poisoning organisms, these were:
In 4 cases salmonella typhi murium, in 1 salmonella newport and in 1 salmonella thompson.
Personal Hygiene
The free washing facilities in the public conveniences, which were brought into
operation in September, 1950, continued to be available throughout 1953. During that
period, 5,600 paper towels were issued free, and also 3,804 linen towels, which are provided
at a cost of 2d. per person. The total issue of towels is much lower than in 1952, and the
use of paper towels is half the number used during that year. The linen towel issue has,
however, increased from 3,161 in 1952. The drop in the total figure is somewhat
disappointing and indicates that further publicity of the free washing service appears to be
necessary.
Examination of Food Handlers
During the year synthetic cream became suspect in certain areas of the country as a
possible source of food poisoning and paratyphoid fever. In order that the purity of the
local product should be above suspicion, an examination was made of all the employees
working in the factory making this cream. Investigations included examination of the
throat and nose, with the taking of swabs for bacteriological testing; tests were taken from
under the nails of each worker; and specimens of faeces and urine were also sent for
investigation. Information on results obtained was kept entirely confidential to the employee
concerned, and, while no dangerous infective organisms were found, in one or two cases
common cold organisms were found in the nose or throat and in others the nail scrapings
produced a few organisms. Those found to have any bacterial infection whatever were
re-examined until they could be pronounced completely clear, and the opportunity was
taken for renewed propaganda on personal hygiene for food handlers. This cream is also
subject to weekly routine bacteriological examinations, and the results obtained from these
frequent investigations, done without previous arrangement, and from any part of the
factory concerned, have been uniformly good.
Milk
The following licences under the Milk (Special Designation) (Raw Milk) Regulations,
1949 and 1950, and Milk (Special Designation) (Pasteurised and Sterilised Milk) Regulations,
1949 and 1950, were issued:—
for the sale of Tuberculin Tested Milk 12
for the sale of Pasteurised Milk 22
for the sale of Sterilised Milk 20
Supplementary Licences 25
Total 79
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