Bacon R
Infection Control and Surveillance Unit, Manchester.
Commun Dis Rep CDR Rev. 1997 Mar 7;7(3):R45-7.
Three teenagers from a butcher's household were admitted to hospital as emergency case after eating sausages. The local consultant in communicable disease control was immediately asked to help investigate the cause of their food poisoning. The cases were treated for methaemoglobinaemia. Investigations revealed that the sausage meat had been prepared using sodium nitrate (saltpetre) as a preservative at levels well in excess of those legally permitted in meat products. Prompt recognition of the cause of the food poisoning prevented the outbreak from becoming much bigger. A large quantity of the sausage meat had been prepared for commercial sale, but the butcher's children had eaten part of the batch on the evening before it was due to go on sale to the public.
