§ Dr. D. Johnsonasked the Minister of Health if he will give full particulars of the recent outbreak of food poisoning at Pontardawe; how many people were affected with physical and nervous symptoms; what was the nature of such symptoms; how long these continued; to what has the poisoning been attributed; and whether the poisoning agent has been isolated.
§ Mr. TurtonThis outbreak on 2nd and 3rd May was caused by bread made from contaminated flour. The contamination is considered to have occurred during transport of the flour in sacks. 59 cases were notified by general practitioners but there were probably others mildly affected where the doctor was not consulted. Symptoms varied with the amount of bread consumed. Half of the patients became unconscious and developed sudden fits lasting several minutes, with recovery of consciousness in a quarter to half an hour. Less acute cases suffered from dizziness, weakness, abdominal discomfort and nausea. In most cases there20W was almost complete recovery in 24 hours. The contaminant has been identified as endrin.