Search results

A Report has been issued by the Medical Research Council upon the investigations of the Salmonella Group, with special reference to food‐poisoning, conducted by Dr. William G. Savage and Mr. P. Bruce White. In a preface to the report, it is stated that early in 1921 the Ministry of Health invited the co‐operation of the Medical Research Council in the promotion of a scheme of investigation into outbreaks of food‐poisoning, of which the general lines had been arranged by the Ministry in consultation with Dr. W. G. Savage, medical officer of health for Somersetshire. Nearly nine‐tenths of food‐poisoning outbreaks are due to organisms of the Salmonella or Gaertner group of bacteria, and although much successful work has been done in the identification and classification of these organisms and in tracing the causes of particular outbreaks of poisoning, we have very little knowledge of the paths, whether through animal infections or otherwise, by which these organisms have found their way originally into the food to which their subsequent ill‐effects may have been traced. The council undertook to promote further investigation. They secured the whole‐time services of Mr. P. Bruce White for the bacteriological work required, and by the courtesy of Professor Walker Hall he was enabled to work in the bacteriological laboratories of the University of Bristol, in close touch with Dr. Savage at Weston‐super‐Mare. The field inquiries were arranged by the Food Department of the Ministry of Health, with the assistance of medical officers of health and of veterinary surgeons. In these, Dr. Savage and Mr. Bruce‐White co‐operated while conducting the laboratory investigations. The results already gained include some important advances in our knowledge of the natural history of organisms of the Salmonella group, and a record of the details of many varieties of outbreaks of food‐poisoning among human beings. That side of the inquiry, in which it was hoped to deal effectively with the paths of infection through domestic or agricultural animals, has halted, in spite of much effort, for want of better facilities in this country for systematic studies of comparative pathology, but it is hoped that in the early future the work can be extended successfully in this direction. The introduction to the report explains that the primary object of the investigation has been the elucidation, not merely of the causes of bacterial food‐poisoning outbreaks, which are for the most part known, but the paths by which infection is transmitted to the food. The latter, in spite of much work, remains largely unascertained. Since the majority of outbreaks, and practically all of any importance, which occur in this country are due to specific infection or intoxication with bacilli of the Salmonella group, work has been restricted to that group. The problem is so complex that the investigators have repeatedly been compelled to branch off into studies which at first may not seem to be germane to the primary object, but they are necessary deviations and bear directlv upon the work. The report is divided into three parts. Part I. contains an extensive survey of the serological properties of the group. It shows that the sub‐grounds described are definite entities which arc fairly clear‐cut, and which do not pass into one another under any known conditions. It is hoped that these studies, following on the valuable work of Schütze and others, will establish the different sub‐groups or types on a clearly recognizable basis. In Part 2 the investigators have tried to demonstrate that these sub‐groups not only have a definite distribution in nature, but have become somewhat specialised in their disease‐producing characters. It is obvious that until this is done it is not possible to disentangle their relationships to disease or to place the aetiology of food‐poisoning on a firm basis. The definitions and distinctions between the different sub‐groups have been so confused in the past that the essential importance of this relationship has largely been overlooked. In Part 3 experimental work is advanced which the investigators consider helps to explain the differing disease‐producing rôles of these sub‐groups.

The Medical Research Council has issued a special report by Dr. W. G. Savage and Mr. Bruce White on food poisoning, based upon a study of 100 recent outbreaks in this country, most of which have not been previously published. The Report is prefaced by a general survey of the different causes of outbreaks of food poisoning, the epidemiological and clinical features of food poisoning, the paths of infection, and prevention of food poisoning. The report is a continuation of the special investigations of Dr. Savage and Mr. White, published in the Medical Research Council Report No. 91, and entitled “An investigation of the salmonella group, with special reference to food poisoning,” which dealt chiefly with the classification and distribution of the salmonella bacteria. By far the commonest cause of food poisoning in this country is infection of food by living salmonella bacteria or by the toxins of these microbes. Salmonella bacteria multiply rapidly in food without betraying their presence by any obvious decomposition, and they secrete powerful endotoxins capable of resisting temperatures as high as 100° C. In 20 of the 100 outbreaks recorded in this report living salmonella bacteria were proved to be the agents of infection, and in 14 of these 20 outbreaks B. aertrycke was the particular member of the group found. The isolation of these bacilli is a difficult procedure, for they are factidious in their diet, and it is worth while noting, in view of the remarks we make elsewhere about the more thorough investigation of outbreaks of food poisoning, that in 6 of these outbreaks the bacilli were only captured from material obtained at post‐mortem examinations; if this material had not been available the bacterial cause would not have been definitely established, though deductions might, of course, have been made from other examinations. It is well known that food in which salmonella bacteria have grown may continue to be poisonous after the bacilli themselves have been destroyed, because the toxin which these germs secrete is more resistant to heat than are the living cells. Food poisoning by the toxins of the salmonella bacteria alone is perhaps the most difficult of all to analyse, because ingestion of these toxins leaves no specific stamp upon the body tissues: thus agglutinins do not appear in the blood serum. It might be thought that the poisonous nature of the food could be demonstrated by feeding experiments on animals, but this method is not often successful because animals are exceptionally resistant to these toxins. The method of injecting extracts of suspected food parenterally has led to many false conclusions in the past, and does not now command much confidence. A promising new method of study was referred to in Report 91—namely, the possibility of demonstrating toxic properties in food by feeding animals with large quantities, killing the animal nine to twelve hours afterwards, and examining the stomach and intestines for evidence of inflammatory reaction. Another new method which we believe Dr. Savage was the first to employ, at any rate on an extensive scale, is the demonstration of the production of specific agglutinins to the salmonella bacilli through the injection into animals of suitable emulsions of the incriminated food. By one method of investigation or another the authors of this report have satisfied themselves that 17 out of the 100 outbreaks should be ascribed to salmonella toxins. Four of the outbreaks were caused by bacteria of the dysentery group. The chief interest of this observation is that it widens our view of food poisoning, for until recently it would have been denied that bacteria of the dysentery type could cause outbreaks of food poisoning indistinguishable in their clinical characters from salmonella infections. Only one outbreak of botulism—that at Loch Maree—is presented in this series. To summarise the cause of these 100 outbreaks of food poisoning, epidemiological and laboratory investigations, separately or together, provided evidence that 66 outbreaks were due to members of the salmonella group of bacilli, 4 to members of the dysentery group, and 1 to B. botulinus. The remainder were either of definitely chemical origin, or possibly due to some undetected microbe, or were not examples of true food poisoning.

This paper aims to investigate two famous disasters at sea, the Titanic and the Concordia, separated by 100 years, based on a comparison and analysis of those historical events, demonstrating how lessons learned and training methods used in the hazardous marine environments of aircraft carrier operations, as well as the near-solo conditions of technical scuba diving, can be better implemented in managing a large ship at sea.

This study starts with a historical analysis of these two ship-wrecks, both large, technically advanced ships that sank due to poor leadership, a breakdown in command and panic. Next, the study compares and contrasts scuba with operations aboard an aircraft carrier, two different maritime scenarios, yet similar in that there are many hazards that may require split-second decisions with limited or no communication with others. Both these mind-sets and training approaches have direct application to leadership and disaster planning on a large ship by being focused on minimizing decisions under stress in order to reduce panic.

This study demonstrates the value and impact of training that minimizes decisions under stress and enable people to make decisions independently in the face of a loss of communications. Focusing on two famous naval accidents, our analysis shows how such training can prevent panic and disaster, and can have direct application to leadership and disaster planning on a large ship.

This study uniquely compares and contrasts many of the planning and decision-making strategies used for both aircraft carrier operations and technical scuba diving, and the need to be able to make split-second decisions without communicating to others, and how these approaches can be used to better train a commercial ship to respond to an unforeseen disaster at sea.

Presents the attitudes of young people to participation in UK politics. Distinguishes five types of attitude to politics, ranging from cynical opposition to active commitment; there is no evidence that young people are one group which is politically unengaged. Outlines factors which put young people off politics, followed by suggestions to increase their interest, including the introduction of citizenship lessons in the National Curriculum and the establishment of government departments specifically aimed at youth. Concludes that a balance is needed between engaging young people in the democratic process and exerting undue pressure on them to participate, and that the young are anyway often involved in issues which are essentially political even if they do not regard them as such.

It is remarkable how few cases in any outbreak are attended by a fatal issue, and pathological data from post‐mortem examinations are correspondingly meagre. The clinical symptoms point to the upper intestinal tract as the area most affected, and this is in accordance with the findings at necropsy. The severe vomiting and purging must remove much of the unabsorbed toxic material within the alimentary canal, and the rapid recovery in many cases is presumably the beneficial result of these excretory processes. It would be expected that the cases presenting evidence of infection with living organisms would show more prolonged symptoms than in those in which only toxins are present, but in most cases recovery occurs rapidly, and evidence of invasion of the blood stream by organisms is seldom obtained. Nevertheless, the development of aggultinins to salmonella organisms is frequently reported, even in cases in which toxins only are supposed to have been present. As it is the general experience of bacteriologists that it is extremely difficult to produce antibodies in the blood of animals by administering organisms by the alimentary tract, and is only partially successful when enormous doses are given, and frequently only after starvation or in association with the feeding of agents which interfere with normal digestion, this finding of aggultinins in the blood of food‐poisoning cases is the more remarkable and worthy of fuller investigation on experimental lines.

This study aimed to explore pre-service teachers’ epistemological beliefs about economics, and their reported future teaching styles for economics using survey and interviewing methodologies. This study revealed that the pre-service teachers considered economics to be practical as well as academic. The academic aspect of economics was mutually related to traditional routine ways of teaching. The practical aspect of economics was connected to constructive ways of teaching. Pre-service teachers displayed different thoughts about the effectiveness of teaching for students; routine ways of teaching are effective for low learning ability students, while constructive ways of teaching are effective for high learning ability students. After reporting results, I make suggestions for improving teacher training in economics.

This paper aims to determine the outcome of the different measures taken towards open access (OA) to peer-reviewed research by measuring aggregate availability of a sample of journal articles. This sample was then used to examine the factors contributing to the availability or non-availability of types of article.

A sample of articles was taken from the Scopus database based on a search by surname. This minimised any skew that would result from a dataset based on subject or source. The results were analysed to determine availability by subject and differences in availability based on source.

Less than 30 per cent of articles are available in their year of publication, rising to nearly 40 per cent in following years. Repositories are responsible for slightly less than 50 per cent of available articles. Substantial differences exist between the practices of scholarly societies and commercial publishers.

Aggregate availability is dependent on a range of activities and current efforts need to be maintained to ensure its continuance. Moves towards OA by commercial publishers are not a major factor.

Non-affiliated researchers are able to access less than half of the peer-reviewed literature.

This study differs from similar work by looking at access from the users’ viewpoint. Rather than looking at the total amount of material to which access is provided, it looks at the proportion of high-value information which is available.

The recent outbreak of severe epidemic illness at Brighton and Hove with the accompaniment of widespread anxiety, suffering and death, as well as great financial loss, both public and private, draws attention of the most unfavourable kind to what appears to be grave deficiency in the supervision and control of the milk supply of one of the most important towns on the south coast.

Three events of significance to this country took place in 1899 – the British Food Journal was launched, Australia retained the Ashes, and the Boer War hostilities commenced. If challenged on the order of their importance, cricketers and Empire‐builders may be excused their preference. However, looking at it purely from the standpoint of pro bono publico, the dispassionate observer must surely opt for the birth of a certain publication as being ultimately the most beneficial of the three.