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 1956
[Report of the Medical Officer of Health for Fulham Borough]
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The following are details of licences granted for the year 1956:-
| Number of licences to retail Tuberculin Tested milk | 82 |
| Number of supplementary licences to retail Tuberculin Tested milk | 12 |
| Number of licences to Pasteurise milk | 2 |
| Number of licences to retail Pasteurised milk | 116 |
| Number of supplementary licences to retail Pasteurised milk | 11 |
| Number of licences to retail Sterilised milk | 121 |
| Number of supplementary licences to retail Sterilised milk | 11 |
ICE CREAM (HEAT TREATMENT) REGULATIONS, 1947-1952
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 bacteriological cleanliness of ice cream, the time taken to
decolourise Methylene blue being recorded and the samples graded as follows:-
Provisional Grade
Time taken to reduce Methylene Blue
4½ hours or more
1
2
2½ to 4 hours
3
½ to 2 hours
4
Less than ½ hour
During 1956. 25 samples of ice cream were examined and graded as follows:-
| Grade | Wrapped | Taken from Bulk | Total |
|---|---|---|---|
| 1 | 15 | 9 | 24 |
| 2 | – | – | – |
| 3 | – | 1 | 1 |
| 4 | – | – | – |
| Totals | 15 | 10 | 25 |
In addition to the above, 15 iced lollies were examined, all of which satisfied
Grade I.
A sample of water used for the storage of ice-cream servers gave a result of 500
bacteria per cubic centimeter, non-faecal coli being present, but faecal coli absent.
THE FOOD STANDARDS (ICE CREAM) ORDER, 1953
This Order lays down the following standards for Ice cream:-
Fat 5%
Sugar 10%
Milk sol ids other than fat 7.5%
During 1956, 14 samples of ice cream were purchased for chemical analysis by the Public Analyst all of which were reported to be genuine, a summary of the results being:-
| Percentage of fat | No. of Samples |
|---|---|
| Less than 5% | – |
| 5% – 7½% | 5 |
| 7½% – 10% | 3 |
| Over 10% | 6 |
The average fat content of all samples was 8.9 per cent.