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BACTERIOLOGICAL EXAMINATION OF "CREAM" FILLED CONFECTIONERY
During 1953, 164 samples of' synthetic and "butter" cream used as
a filling in eclairs, doughnuts etc., were purchased for bacteriological
examination.
The importance of scrupulous cleanliness and care by persons handling
this type of confectionery cannot be over-emphasized when one
remembers that the cream-filling is an excellent medium for the growth
of bacteria and is not subject to any form of heat-treatment before consumption.
The following is a summary of the examination of the 164
samples:-
Free from bacillus coliform 69
Bacillus Coliform (non-faecal)
present in 84
Bacillus Coliform (faecal) present in 4
Staphylococcus Aureus present in 7
One of the four samples contaminated with faecal coli and six of
the seven with staphylococcus aureus, although sold in Fulham shops or
cafes, were actually prepared in bakehouses outside the Borough aid for
this reason it is difficult to say definitely where the contamination
occurred.
In such cases, in addition to visiting the local shop and giving
advice to the staff on food hygiene, the facts are communicated to the
Medical Officer of Health for the district in which the bakery is
situated for his information and appropriate action.
Three samples contaminated with faecal coli and one with staphylococcus
aureus were the product of Fulham bakeries and every assistance
is given to the baker concerned in an effort to trace the source of
infection. In every instance, subsequent samples have been examined
and satisfactory reports received.
SALE OF MILK REGULATIONS, 1939
During 1953, 200 samples of milk ware procured by the Sanpling
Officer and submitted to the Council's Public Analyst for chemical
analysis.
Of these, 83 were purchased from milk roundsmen in the streets of
the Borough during the early delivery, 21 were purchased on Sundays and
23 were taken at the early morning delivery to the Western and Fulham
Hospitals.