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
Camberwell 1936
[Report of the Medical Officer of Health for Camberwell.
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2. Cleanliness should be observed in the preparation and storage of ice
cream. The floors, walls and ceiling of the place used for manufacture
or storage should be composed of materials which can be easily cleansed
and thus kept free from dust and dirt; utensils, plant and equipment
and all metal surfaces which come in contact with ice cream should be
thoroughly scrubbed and cleansed and then sterilised by steam or by
boiling water.
3. Selection and care of ingredients during preparation of ice cream. Raw
materials such as cream, butter and gelatine should be fresh and pure
and all milk used should be pasteurised. The "mix" should be pasteurised,
a temperature not lower than 150 deg. F. for 30 minutes is suggested.
As soon as the "mix" is prepared rapid cooling to freezing point is
essential. After which the temperature should be maintained at 35 deg. F.
4. Retailing. The most hygienic method of retailing ice cream is by packings
which protect against contamination. Such packings should be stored
and maintained in a clean condition. It is not desirable for packaged
goods to be opened and sold in parts by the retailer. When the ice cream
is sold otherwise than in a wrapped form the utensils used as well as the
containers in which it is stored should be frequently sterilised by steam
or boiling water. Containers should be protected from road dust. Care
should be taken to prevent the ice cream from melting as the raising of
the temperature allows bacteria to multiply rapidly. Fresh ice cream
should not be added to containers in which any previous "mix" remains.
It cannot be too strongly emphasised that freedom from contamination of
ice cream by bacteria can only be secured by exercising the utmost care and
vigilance in its preparation, and in using ingredients of the best quality.
Bacteriological Examination of Ice Cream.
The following foodstuffs were surrendered during 1936.
| Nature of Food. | Weight. | Surrendered or Seized. | Result of action taken. | |||
|---|---|---|---|---|---|---|
| T. | c. | q. | l. | |||
| FISH— | ||||||
| Rock Salmon | – | – | 1 | 16 | Surrendered. | Destroyed at Disinfecting Depot |
| Cod (fillets) | – | – | 3 | 0 | Do. | Do. |
| Mussels | – | – | 2 | 0 | Do. | Do. |
| Kippers | – | – | – | 10 | Do. | Do. |
| Winkles | – | 1 | 2 | 0 | Do. | Do. |
| Skate | – | – | 1 | 22 | Do. | Do. |
| Offal | – | 1 | 2 | 0 | Do. | Do. |
| – | 5 | 0 | 20 | |||
| FRUIT— | ||||||
| Pulp | – | 6 | 2 | 0 | Do. | Do. |
| Tomatoes | – | 4 | 3 | 0 | Do. | Do. |
| Grapes | – | – | 3 | 0 | Do. | Do. |
| – | 12 | – | – | |||
Bakehouses.
There are 114 registered bakehouses, 79 of these premises being
classified as factory bakehouses. The number of underground
bakehouses in the Borough is 38.
During 1936, 262 visits of inspection were made and 78 notices
were served principally for limewashing and cleansing of the
interior of the bakehouses.