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bacteriological and hospital services provided by the Authority
and ensure the immediate and effective isolation of any
suspected case occurring in a maternity home.
Typhoid and Paratyphoid Fever. There was one case of
Paratyphoid Fever, a school child, who contracted the disease
in another area.
Dysentery. No case of Dysentery was notified. This
is satisfactory and suggests a higher standard of cleanliness
and care in the handling of food.

(1) Five persons suffered from gastro-enteritis after a
meal of tongue cooked at home. Examination of a residue of
the food showed a growth of B. Coli indicative of contamination
after cooking. The illness conformed to the type
associated with Staphylococcus Aureus, the toxins of which
are heat resistant.
(2) Five members of the staff and thirty school children
suffered from mild transient attacks of sickness and diarrhoea
after eating a school meal of re-heated minced meat. Action
was taken to avoid repetition of the occurrence.
(.3) A patient suffering from symptoms of Appendicitis
was admitted to hospital. Examination of his stools revealed
the presence of B. Typhi Murium. The infection was
attributable to the eating of a duck's egg twelve hours before
onset. Ducks' eggs must be very thoroughly cooked to avoid
the danger of infection.
The need for constant care by all who are engaged in the
handling of food is indicated by the continued occurrence of
cases of food poisoning.
At the end of the year consideration was given to the
adoption of Model Byelaws related to the handling of food.
These require that standards of cleanliness which are reasonable
and necessary for the protection of food should be maintained
in food premises.
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