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 1957
[Report of the Medical Officer of Health for Fulham Borough]
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50
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°P. and should the temperature
rise above 28°F. the ice cream must be subject to further heat treatment and kept
at a temperature not exceeding 28°P. 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
1
2
3
4
Time taken to reduce Methylene Blue
4½ hours or more
2½ to 4 hours
½ to 2 hours
Less than ½ hour
In addition to the above 17 ice lollies were examined all of which satisfied the
requirements of Grade 1.
During 1957, 42 samples of ice cream were examined with the following results:-
| Grade | Wtrapped | Bulk Supply | Total |
|---|---|---|---|
| 1 | 27 | 14 | 41 |
| 2 | - | 1 | 1 |
| 3 | - | - | - |
| 4 | - | -- | - |
| 27 | 15 | 42 |
| Fat | 5% | |
| Sugar | 10% | |
| Milk solids other than fat | 7, 5% | |
The average fat content of all samples was 8, 30%„
Registration of Purveyors of Milk
The arrangement whereby milk was sold from retail shops continued and there were
on the register at the end of the year 134 number of premises so engaged
Number of Inspections of milk shops 95
Number of Inspections of Dairies 84
During 1957, 21 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% | 8 | ||
| 7½%- 10% | 9 | ||
| Over 10% | 4 |