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 1958
[Report of the Medical Officer of Health for Fulham Borough]
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The following are details of licences granted for the year 1958:-
| Number of licences to retail Tuberculin Tested Milk | 84 |
| Number of supplementary licences to retail Tuberculin Tested Milk | 11 |
| Number of licences to Pasteurise milk | 1 |
| Number of licences to retail Pasteurised milk | 121 |
| Number of supplementary licences to retail Pasteurised milk | 11 |
| Number of licences to retail Sterilised milk | 127 |
| Number of supplementary licences to retail Sterilised milk | 10 |
The arrangement whereby milk was sold from retail shops continued and there were on the register at the end of the year 127 number of premises so engaged.
| Number of Inspections of milk shops | 110 |
| Number of Inspections of Dairies | 97 |
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 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
1
2
3
4
4½ hours or more
2½ to 4 hours
½ to 2 hours
Less than & hour
During 1958. 35 samples of ice cream were examined with the following results:-
| Grade | Wrapped | Bulk Supply | Total |
|---|---|---|---|
| 1 | 23 | 10 | 33 |
| 2 | - | 1 | 1 |
| 3 | - | 1 | 1 |
| 4 | - | - | - |
| 23 | 12 | 35 |
In addition to the above 25 ice lollies were examined all of which satisfied the
requirements of Grade 1.
A noticeable feature of the sale of ice cream today compared with only 5 or 6
years ago is the decreasing use of the gallon can for supply purposes, and the
increasingly widespread sale of the pre-wrapped bar or block. Even cafes and
restaurants are showing a growing tendency to substitute the sale of wrapped blocks
for the supply from the hand server. From the view point of control of cleanliness
this is an encouraging movement.
The other item calling for comment is the wide acceptance of the ice lolly as a
refreshment by all ages of the population. The sales and variety of choice increase
each year.