View report page

76
INSPECTION AND SUPERVISION OF FOOD AND FOOD PREMISES
FOOD AND DRUGS ACTS, 1938-1950
During the year much publicity was given nationally to the unsatisfactory
nature of imported egg products and particularly those of Chinese origin
Large consignments of these products were found, at the port of entry and elsewhere,
to be contaminated with organisms of the Salmonella group, and in more
than one instance there was very strong evidence that they were responsible for
outbreaks of paratyphoid fever
Two wholesale food warehouses and one sweet manufacturer in this borough
deal in imported egg products in large quantities and on receipt of information,
from port health and other authorities, a number of consignments were
investigated by the staff of this Department. The work involved in tracing,
sampling, supervision of disposal, and communications to other authorities was
very considerable, and took up much of the time of more than one member of the
staffo
Distribution from suspected consignments was immediately stopped by mutual
arrangement with the wholesaler concerned Albumen in flaked form formed the
bulk of the supplies dealt with and this was received by wholesalers in 100 lb.
sealed airtight tins, The routine procedure adopted was for two samples to be
taken from each tin in a suspected consignment and individual tins were only
released on receipt of two negative bacteriological reports,, Contaminated tins
were voluntarily surrendered but were subsequently released to other areas,
with the consent of the authorities concerned for heat treatment.
Considerable difficulty was experienced in tracing contaminated supplies
as many consignments had already been distributed in small quantities to bakers
and confectioners up and down the country: eventually, however, all were
traced,.
The following samples were taken for bacteriological examination with the
results indicated:-
Total number of samples taken 73
Negative - 63
Positive - 10
Salmonella Newport 1
Salmonella Potsdam 1
Salmonella Thompson 8
The following is a copy of a letter which was sent to the Managers of all
bakeries in the borough
"Imported Egg Products
I understand that imported egg products are widely used in bakeries up
and down this country
I am writing to draw your attention to the fact that samples of Chinese
egg products including frozen whole egg frozen white of egg dried egg, and
powdered and flaked egg albumen have been found to be extensively contaminated
with disease-producing bacteria of the Pood Poisoning group, including
occasionally the germ responsible for Paratyphoid Fever
The fullest hygienic precautions should, of course, at all times be
taken in bakehouses, but where the egg products referred to are being used
special vigilance is particularly required, I would, therefore draw your
attention to the following suggestions -
(1) It is most advisable that these egg products should only be used
in cases for example hard-baked cakes, where high oven temperatures
are necessary