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 1954
[Report of the Medical Officer of Health for Fulham Borough]
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ICE CREAM (HEAT TREATMENT) REGULATIONS, 1947-1952.
The singulations 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 bacteriological cleanliness of ice creasy the time taken
to decolourise Methylene blue being recorded and the samples graded as
follows:-
Provisional Grads.
Time taken to reduce Methylene blue.
1 4½ hours or more.
2 2½ to 4 hours.
3 1½ to 2 hours.
4 Less than ½ hour.
During 1954, 63 samples of ice cream were examined and graded as follows?—
| Grade. | Wrapped. | Taken from Bulk, | Total. |
|---|---|---|---|
| 1 | 32 | 18 | 50 |
| 2 | 3 | 2 | 5 |
| 3 | 4 | 8 | |
| 4 | - | ||
| Total | 32 | - | 63 |
In addition to the above, 21 iced lollies were examined, all of
which satisfied Grade I.
Samples falling within Grade I 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 fully when samples fall within the latter grades.
It is satisfactory to note that no samples fell below Grade 3.