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
Fulham 1952
[Report of the Medical Officer of Health for Fulham Borough]
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ICE CREAM (HEAT TREATMENT) REGULATIONS. 1947 - 1951.
These Regulations control the preparation and subsequent treatment
of ice cream. Ice Cream must be kept at a temperature of not more than
28° F., and should the temperature rise above 28° F. the ice cream must
be subject to further heat treatment and again kept at a temperature not
exceeding 28° F. The Methylene blue test is recommended as a guide for
ascertaining the bacterial cleanliness of ice cream, the time taken to decolorise
Methylene blue being recorded and the samples graded as follows
Grade 1 Decolorised in 4½ hours or more.
" 2 Decolorised in 2½ - 4 hours.
" 3 Decolorised in ½ - 2 hours.
" 4 Decolorised in less than ½ hour.
During 1952,83 samples of ice cream were examined and graded as follows:-
| Grade | Wrapped | Taken from Bulk | Total |
|---|---|---|---|
| 1 | 42 | 22 | 64 |
| 2 | 3 | 7 | 10 |
| 3 | 2 | 2 | 4 |
| 4 | - | 5 | 5 |
| Totals | 47 | 36 | 83 |
In addition to the above, 23 ice lollies were examined, all of which
satisfied Grade 1.
Samples falling within Grade 1 and 2 are regarded as satisfactory,
whilst Grades 3 and 4 indicate carelessness in hygiene at some stage in
the manufacture, handling or storage of the ice cream. It is the practice
in Fulham to investigate when samples fall within the latter grades.