London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Hillingdon 1972
[Report of the Medical Officer of Health for Hillingdon]
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Sausages
In conjunction with the food hygiene laboratory, at the Central Public Health Laboratory, Colindale, samples of sausages were submitted for examination for the presence of salmonella organisms. Samples were taken from two national sausage manufacturers and two local producers. Details of the results obtained are set out in the following table:
| Producer | Number Examined | Number Found Positive Salmonella |
|---|---|---|
| National Producer A | 50 | _ |
| National Producer B | 52 | 6 |
| types: | ||
| salmonella anatum (2) | ||
| salmonella derby (1) | ||
| salmonella panama (2) | ||
| unnamed salmonella (1) | ||
| Local Producer A | 30 | — |
| Local Producer B | 30 | - |
Clostridium welchii
Small outbreaks of food poisoning occurred after two people had eaten bread rolls filled
with roast beef. Samples of the meat eaten by the patients were not obtainable but samples of beef
cooked in the same way were taken the following day. These produced scanty aerobic sporing
bacilli and moderate streptococci. Samples taken five days later produced Clostridium welchii
(untypeable). The origin and preparation of the food was investigated and the following details were
obtained:
The premises consisted of a delicatessen shop which also supplied filled rolls and sandwiches
and had a small restaurant service. The beef in 10 lb. rolled joints was supplied by a local butcher.
The meat was roasted in an oven at regulo 1 (290°F/143.3°C) for three hours to produce rare beef
which it was stated was preferred by the customers. The meat was then displayed under transparent
covering in the shop at ambient temperature. It is understood that the remaining meat was placed
in a refrigerator after the busy lunch period was over. It was assumed that the probable origin of the
infection was long, slow cooking at an inadequate temperature and subsequent display for several
hours at ambient temperature.
IMPORTED FOOD REGULATIONS 1968
There was a further increase during the year in the number of containerised food imports
delivered to firms in the Borough which had either not been examined at the port of entry or which
required further examination. Details of these imports together with the country of origin are given
in the table on page 78.
The following details of conditions found and action subsequently taken are considered worthy
of note:
(a) Tinned Spanish mandarin oranges
Notification was received that a containerised import of 950 cases of tinned mandarin oranges
had arrived from Spain and been released "unexamined" by the port health unit concerned. The
consignment was destined for wholesale within the Borough. 500 cases duly arrived in the Borough,
the remainder were sent to another branch of the same wholesaler outside the Borough. Of the 500
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