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as were necessary for the thorough cleansing of the tank, nozzles, hosepipes,
connections etc., in order to eliminate the source of contamination.
It was necessary to take five samples before the -water rns found to be satisfactory.
PUBLIC HEALTH (SHELLFISH) REGULATIONS, 1934.
Early in September there was an outbreak of Food Poisoning in the Borough of
Southend-on-Sea and in some other localities in South East England, which ms in
part attributed to the consumption of Shellfish which had been gathered in the
Thames Estuary, mainly within the district of the Port Health Authority, and which
had been cooked and distributed at Leigh-on-Sea.
In all there -were 43 7 cases from 45 localities mainly between London and
Southend-on-Sea, but a few were from localities as far afield as Croydon and
Leicester. The figures are from the report of the Medical Officer of Health for
Southend-on-Sea, to whom the notifications were sent and who conducted an
inve stigation.
Of the twelve Cockle Sheds at Leigh, six were involved to a greater or lesser
degree.
The Medical Officer of Health, Port of London, cooperated in the investigation
since the Shellfish layings and the treatment of the Shellfish when first landed
are controlled by the Port of London Health Authority by an order made in 1936
under the Public Health (Shellfish) Regulations 1934.
Shellfish gathered from the "prescribed area" are mostly cockles. A few
mussels are collected, but there are no oyster layings within the "prescribed
area".
There is no "establishment which is for the time being approved by the Minister
of Health" in the area.
There is also no "pure water" near enough to be of practical value.
Shellfish taken from the "prescribed area" for sale for human consumption
must therefore be "subjected to a process of sterilization by steam under pressure
for at least six minutes in an apparatus which is for the time being approved by
the said Port Sanitary Authority" (now the Port Health Authority).
There are twelve Establishments at Leigh, one at Southend, and one at Canvey
Island having approved apparatus where the steaming is carried out.
The Procedure is as follows:-
Gathering the Cockles.
The Cockle boats are mostly of post-war construction, 40 ft. long and 3 ft.
draft, and carry a crew of up to 10 men. There are a few older and smaller
boats. All the boats are propelled by motor.
They leave Leigh on the ebb tide and arrive at their selected ground with
just enough water to floats As the tide recedes the crew go override and
work on the exposed sand banks for six or eight hours collecting cockles and
carrying them to the boats. liVhen the rising tide makes it impossible to
continue, the crews rejoin their boats and as soon as the boats float they
return to Leigh,
On arrival the boats are discharged at once and are cleaned up for the next
days work. The raw cockles are washed in tidal water during discharge. In
summer, cooking usually takes place at once since the life of the raw cockle
is very short in warm weather. In cold weather it is not unusual for cooking
to be postponed over-night.
Cooking and hashing.
Each Establishment is fitted with a boiler, cooking pots, a riddle, a number
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