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As with measles the same causes have contributed to this fall and with the production of improved
vaccines there is now some genuine hope that preventive inoculation can reduce the incidence and severity
of this distressing illness.
Influenza.—There was a short epidemic of influenza at the beginning of the year. Deaths due to
this disease were 33 as compared with 6 in 1950, 6 in 1949 and 5 in 1948. Of these 33 deaths 80 per cent.
occurred in persons over 60 years of age.
Mumps, Chicken Pox, German Measles.—These diseases are not notifiable, but cases are
brought to the attention of the Department through schools, health visitors, etc. The following cases
were recorded during 1951:—mumps 505; chicken pox 348; and German measles 33.
Fever Hospitals.—The Borough is served by the South Middlesex Infectious Diseases Hospital,
but on occasion accommodation in other fever hospitals of the North West Metropolitan Regional Hospital
Board is used. During the year 84 patients from the Borough were admitted to these hospitals. Close
contact is maintained between the hospitals and the Health Department so that any necessary action
can be taken.
Disinfection.—The disinfection of bedding, etc., is done at the South Middlesex Infectious Diseases
Hospital while the disinfection of homes is carried out by the disinfectors on the Health Department staff.
In 1946, after considering a report on the subject, the Council decided to stop terminal disinfection of
rooms and bedding " except in cases of smallpox or where the Medical Officer of Health considers such
disinfection to be advisable." Ten rooms were disinfected during 1951.
Laboratory.—Certain routine bacteriological work is done in the laboratory at the Health Department.
When more detailed investigation is required specimens are sent to the National Public Health
Laboratory Service. The number of specimens examined during 1951 was 426.
Food Poisoning.—Section 17 (1) of the Food and Drugs Act, 1938, states: " If a registered medical
practitioner becomes aware, or suspects, that a patient whom he is attending within the district of any
local authority is suffering from food poisoning, he shall forthwith send to the medical officer of health
of that district a certificate stating:—
(a) the name, age and sex of the patient, and the address of the premises where the patient is; and
(b) particulars of the food poisoning from which he is, or is suspected to be, suffering."
Experience suggests that all medical practitioners do not recall this statutory obligation to notify
actual or suspected cases of food poisoning and certainly the importance of notification " forthwith " is not
realised. If the Health Department is to have a real chance of tracing the origin and source of food
poisoning they should be on the job as soon as food poisoning is suspected.
The possibility of food poisoning should be kept in mind in all cases of " gastric flu " and unexplained
vomiting and diarrhoea. During 1951 notification of the occurrence of food poisoning in 6 persons was
received and information from other sources revealed further, 126 cases. Some details of these cases
are set out in tabular form overleaf. Tracing the source of food poisoning takes up much time and effort
and though the source can usually be suspected proof is not always forthcoming.
During 1950 over 17,000 persons in England and Wales were known to have been affected either
in outbreaks (two or more related cases in persons in different families), family outbreaks (two or more
related cases in members of the same family) or as sporadic cases (not, as far as could be ascertained, related
to other cases). Considering each outbreak, family outbreak and sporadic case as one unit or incident
there were 3,979 such food poisoning incidents in 1950—an increase of 64 per cent. over the incidents
reported in 1949. The following extract from an article on " Food Poisoning in England and Wales, 1950,
published in the Monthly Bulletin of the Ministry of Health for October, 1951, should be of interest:—
" Processed and made-up meat dishes are by far the most important foods in the spread of infection.
Forty-eight per cent. of all outbreaks where the vehicle of infection was ascertained were associated with
meat pies, sausage meat, brawn, cold meats, stews, re-heated and made-up dishes, pressed beef, rissoles,
gravy, stock and similar dishes.
Prevention of food poisoning due to contamination of this kind of food is not primarily a bacteriological
problem. If meat dishes were eaten as soon as they were cooked, the incidence of food poisoning
would be greatly reduced. Those who are responsible for the preparation of food, especially meat, for
consumption by the public should know that, when food is eaten as soon as it is prepared, not only is the
risk of food poisoning reduced but the food is of superior flavour and palatability.
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