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MANUFACTURE, STORAGE AND SALE OF ICE CREAM
Sixty-one registrations of premises were in force at the beginning
the year and a further nine were added during the year.
In connection with unsatisfactory bacteriological results of samples
ice cream, the Public Health Committee continued their policy of interviewing
proprietors of premises where such samples were obtained. Three
proprietors were so interviewed and their observations obtained on the
samples. The interviews were again helpful because the desired result Was
obtained — a far better sample, in keeping with good standards.
One applicant for the registration of his premises for the sale of ice
cream was interviewed to show cause why his premises should not be so
registered. The Committee agreed not to register the premises and later the
applicant withdrew his request for registration.
Ice Cream Samples (Bacteriological examinations)
Although there is no bacteriological standard for ice cream the Public
Health Department nevertheless obtained 110 samples to submit to
Public Health Laboratories. The results received from such examinations
are helpful to the officials concerned and to the vendors, because one is
able to discover unsatisfactory samples and find the reason for the unsatisfactory
result. Although practically all ices are made by large and medium
size firms, unsatisfactory results are often obtained from the product
delivered to local shops in the form of a bulk supply (normally 7 lb.
It is generally recognised that the ice-cream is bacteriologically sound when1
first delivered, but results from examinations indicate some contamination
after delivery. Such contamination is most frequently caused by the use of
metal servers which are not sterilised or are kept in jars of water of which
neither the water nor the jar is sterile.
It is still very difficult to impress upon dealers of this commodity what
exactly is meant by sterilisation. So often one is told that boiling water
is used in the process, but it is not generally appreciated that the use of
boiling water is insufficient unless the utensil is in water maintained at
boiling point for at least five minutes. The necessity for thoroughly cleansing
the servers, jars, etc., before sterilisation seems to be even less appreciated
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