London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Sutton and Cheam 1958
[Report of the Medical Officer of Health for Sutton and Cheam]
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Eleven samples of locally produced ice cream were submitted to chemical examination and found to contain constituent percentages well above the prescribed standard, except one sample which was deficient In sugar, as under: -
| Sample No. | Fat | CONSTITUENT PERCENTAGES | ||
|---|---|---|---|---|
| Milk Solids other than fat | Sucrose | Total Sugars | ||
| 2474 | 7.5 | 12.2 | 20,0 | 25.4 |
| 2497 | 6.8 | 14.7 | 20.0 | 20.0 |
| 2498 | 7.5 | 12.0 | 13.8 | 13.8 |
| 2513 | 11.9 | 10.9 | 22.7 | 22.7 |
| 2528 | 6.9 | 11.0 | 14.1 | 14.1 |
| 2544 | 11.2 | 14.8 | 16.0 | 16.0 |
| 2546 | 7.2 | 10.0 | 12.8 | 12.8 |
| 2547 | 8.3 | 12.2 | 15.5 | 15.5 |
| 2597 | 12.7 | 11.9 | 14.1 | 14.1 |
| 2598 | 8.9 | 13.2 | 8.7 | 8.7 |
| 2611 | 6.7 | 10.8 | 11.8 | 11.8 |
| Average | 8.7 | 12.2 | 15.4 | 15.9 |
ICE LOLLIES- BACTERIOLOGICAL EXAMINATION
There is no prescribed standard for water ices or ce
lollies sold as such, but as in former years it was decided to
submit samples to a test similar to the one applied to ice cream.,
Forty-three lollies were examined and found to be satisfactory,,
FOOD HYGIENE REGULATIONS 1955-57
These regulations replace Section 13 of the Food and Drugs
Act, 1938 (which dealt with precautions against contamination of
food) and add a number of new provisions in respect of the
hygienic handling of food and the construction and maintenance
of premises, stalls, vehicles etc. where food is handled They
also replace regulations 19, 20 and 21 of the Public Health
(Meat) Regulations, 1924 in respect of the transport and carrying
of meat.
The regulations lay down requirements in respect of (a) the
cleanliness of food premises and stalls etc., and of apparatus
and equipment, (b) the hygienic handling of food, (c) the cleanliness
of persons engaged in the handling of food and of their
clothing, and the action to be taken where they suffer from, or
are carriers of, certain infections, (d) the construction of food
premises, the repair and maintenance of food premises, stalls,
vehicles etc., and the facilities to be provided, and (e) the
temperature at which certain foods that are particularly liable
to transmit disease are to be kept in food premises.
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