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It is remarkable that during the epidemic the only Shellfish to which suspicion
was attached was "fresh cockles". There were no cases attributed to "salt
cockles", probably because the very heavy salt content is sufficient to inhibit
the growth of food poisoning organisms.
There were no cases attributed to mussels. This was probably because the
trade in mussels is small and also possibly because mussels when prepared for sale
are invariably kept in cold water which protects them to some extent from casual
contamination by air-borne bacteria.
Consideration was given to the possibility of asking the Industry to discontinu
the, supply of "fresh cockles". After much thought, however , it was concluded
that the more satisfactory course of action would be to assist the Industry to
produce a "safe" "fresh cockle".
A large measure of success has been attained in this. Sampling for
bacteriological examination continues. But there has been no instance of an
unsatisfactory sample for some months. It is to be hoped that with continued
vigilance conditions will continue to be satisfactory through the coming Summer.
(38)