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CHINESE EGG ALBUMEN
During 1955 a number of samples of Chinese Egg Albumen were
found to be bacteriologically unsatisfactory. As a result Medical
Officers of Health at ports of entry were asked by the Ministry of
Health to increase their sampling of this commodity. Sampling in
Bermondsey commenced in July and, during the latter half of the
year, tests were made on all Chinese Albumen entering the borough.
Bacteriological examination at the Central Public Health Laboratory
showed evidence of contamination by salmonella organisms in a
number of the samples, and the batches from which these samples
were taken were immediately placed under detention. The contaminated
albumen was subsequently released either for re-export
or for use in high temperature baking.
In November, 1955, the bakery trade, realising that even a negative
bacteriological test might not prove conclusive issued the following
statement in the trade journals as a further safeguard to the public:—
CHINESE ALBUMEN
Investigations into samples of recent importations of Chinese
Albumen for use in food have made it evident that, by reason of the
nature of the product, a negative bacteriological test on limited samples
is not conclusive evidence that the bulk is fit for use in food unless
this use is restricted to certain processes ensuring sterilisation.
After discussion with the trade certain Medical Officers of Health
have been releasing albumen which on sampling shows negative
results to Salmonellae, and stipulating that it is only to be used in
such goods, or products, which during the course of manufacture will
be subjected to a temperature of over 212° for upwards of 10 minutes.
Hence it can be used for the making of Marshmallow, Macaroon Paste,
and similar products where the final article is either baked before
consumption or the manufacturing process of the product ensures
that the albumen after reconstitution will be subjected to a temperature
of 212° for 10 minutes.
It must NOT be used for Cream Fillings, Soft Icings, or incorporation
into Fondant.
Albumen Preparations: —It must NOT be used for Meringue
Powders, Marshmallow Powders, etc., unless the container carries
a label to the effect that goods made therefrom must be subjected to
the sterilising temperature explained above.
Ground Albumen Preparations: —If made from Chinese
Albumen should carry a label stating that the product is NOT to be
used for Royal Icing or any cold process purpose. Conversely, any
Albumen product sold for use in the making of Royal Icing should
only be made from European Albumen, or Chinese Albumen which
has been subjected to an approved heat treatment.