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Nine cases were infected with Salmonella Typhi Murium, the
commonest pathogenic organism found in the bowel in cases of food
poisoning. Infection causes an attack of enteritis usually seuere
but sometimes so mild as to be disregarded. The organism tends
to persist in the bowel for several weeks and exceptionally
infection of the gall bladder produces a chronic carrier. It is
important that food handlers should recognise the possible
significance of even mild diarrhoea and seek bacteriological
investigation, The protection of food depends on the scrupulous
washing of hands after use of the W.C. by all who are engaged in
the handling of food
Salmonella Typhi Murium is an infection of mice and has been
conveyed to man by food contaminated by their dirts. Mice foul
the layerings of ducks and ducks' eggs are a frequent source of
infection. It has been estimated that ducks' eggs are the
probable cause of infection in one out of three of the outbreaks
recorded as being due to Salmonella Typhi Murium, Information on
sporadic cases is less complete but in one out of twenty five
cases ducks' eggs are suspected. There is danger in using ducks'
eggs to prepare uncooked or lightly cooked food such as mayonnaise,
custards, custard fillings and meringues, for not only will the
degree of heat fall to kill the organism but will stimulate its
growth, Ducks' eggs eaten fried poached, or lightly boiled or
in omelettes will not be sufficiently heated to kill Salmonella,
Boiling for at least ten minutes is required. No ducks eggs
either alone or mixed with hens eggs should be used except for
the preparation of food requiring a long period of cooking at a
high temperature,. Mice can contaminate food in storage, in the
shop and in the kitchen. The eradication of mice is necessary to
secure safety from infection,
Salad vegetables and raw fruit which may have been fouled by
birds, animals or by handling, are a possible undisclosed source
of intestinal infections and should be washed very thoroughly
before eating.
Two cases were due to Staphylococcus Aureus, the common
organism of the skin which can multiply on food and produce a
toxin causing severe intestinal irritation. Staphylococci are
conveyed to food from unwashed hands, from infected uncovered
abrasions, from utensils contaminated by handling or by flies, and
by sneezing from the nostrils where they are present in the hair
follicles. Clean hands can be Infected by touching the face or
nostrils. One main objection to the smoking of cigarettes by
food handlers is that the fingers are brought into close proximity
with the lips and nostrils. Staphylococci flourish on food which
is warm and near to body heat. Roast meat which is to be eaten
cold must be cooled rapidly through the danger range of temperature
and must be stored in a very cool place. Cold meats exposed to
summer temperatures provide a good medium for growth. The sale
of cold meats requires scrupulous cleanliness and cool storage at
all times. Cold cooked meats should be eaten on the day of
purchase unless they can be stored at home in a refrigerator.
The problem of bacterial food poisoning would be quickly
reduced if a self imposed discipline of hand washing after use of
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