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
Sutton and Cheam 1955
[Report of the Medical Officer of Health for Sutton and Cheam]
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Food Poisoning Seven cases were notified in 1955, compared
with ten cases in 1954. All were single cases. Three contracted infection outside the Borough.
Five were due to Salmonella Typhi-murium, one to Staphylococcus and one to Clostridium Welchil.
| No. of Cases | No. of Deaths | Organism or Agent | Food Involved |
|---|---|---|---|
| 1 | - | C. Welchil | Cold tongue. |
| 1 | - | S. Typhi-murium | Cold roast beef. |
| 1 | - | Staphylococcus | Cold ham. |
| 1 | - | S. Typhi-murium | Not ascertained |
| 1 | - | " " | " " |
| 1 | - | " " | |
| 1 | - | " " | Sausage roll |
Bacterial food poisoning is a constant menace. Meat foods
are the most commonly involved because they form an excellent
medium for bacterial growth when temperature conditions approximate
to body heat (98.4c F.). To protect a cooked or partly cooked
food from bacterial growth it must be kept sufficiently hot or
sufficiently cold to inhibit reproduction. In terms of the Food
Hygiene Regulations, 1955, the temperature should be either not
less than 145° F. or below 50° F. Between lies the risk of
bacterial growth. If cooked food is intended to be eaten cold
quick cooling through this range of temperature is essential for
safety.
Mice are the original source of Salmonella Typhi-murium.
They should be eliminated from every house. Some people are too
complacent regarding their presence.
Ducks eggs are a frequent source of Salmonella Typhimurium.
It is dangerous to use them to prepare lightly cooked
foods such as mayonnaise, custards, custard fillings and meringues.
The degree of heat will not only fall to kill the organisms but
will stimulate their growth. Ducks' eggs should be boiled for
fifteen minutes.
Cleanliness in the handling and preparation of food is our
only sure protection against the human carrier, and of all the
preventive measures, the washing of hands after the use of the
W. C. is the most important.
The requirements of the Food Hygiene Regulations, 1955,
should be carefully studied by all who are responsible for the
handling and preparation of food for sale to the public. These
must be implemented and observed.
Meningococcal Infections One case of Cerebro Spinal
Meningitis was notified The patient, a woman aged 64 years,
recovered. Cerebro Spinal Meningitis is a very serious illness.
Early diagnosis and early treatment with Sulphonamide are
necessary for the prevention of mortality.
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