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
Kensington 1951
[Report of the Medical Officer of Health for Kensington Borough]
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33
to reach the 25 per cent minimum total content.
The standard of fat content laid down in this Order
is still below that of 8 per cent which was the minimum
advocated by the Council in representations to the Ministry
of Food in 1946.
In the case of "Parev" (Kosher), however,
ices sold under that name shall contain not less
than 10 per cent fat and not less than 14 per
cent sugar.
The following table shows the number of samples taken during the year for chemical analysis, compared with 1950:-
| 1951 | 1950 | |
|---|---|---|
| No. of samples | 55 | 77 |
| Variation of fat content % | 2.0 to 14.7 | 1.24 to 19.90 |
| Variation of non-fat solids content % | 14.6 to 33.0 | 17.20 to 32.79 |
| Average fat content % | 6.57 | |
| Average non-fat solids content % | 25.11 |
Of those samples of ice cream taken subsequently to
the introduction of the Food Standards (Ice Cream) Order,
1951, three were found to be deficient in fat. Warnings
were sent to the vendors concerned.
There is still no legal bacteriological standard for
ice cream. As in previous years, samples were taken and
submitted for examination under the provisional Methylene
Blue Reduction test which is aimed to give a simple and
practical means for the routine examination of ice cream.
The test is not of sufficient precision to justify its use
as a statutory test. The grading is determined by the
length of time ice cream takes to decolourise the
Methylene Blue and it is suggested that if samples
consistently fail to reach grades 1 and 2 it would be
reasonable to regard this as an indication of defects in
manufacture or handling which warrant further
investigation.
During 1951, sixty-one samples of ice cream were taken and submitted to the Methylene Blue test and the results were as follows:-
| Grade | No. of samples |
|---|---|
| 1 | |
| 2 | 11 |
| 3 | 11 |
| 15 |
Premises in the borough where ice cream is manufactured
stored or sold were frequently inspected during the
year and found to be in a satisfactory condition.
A further measure to control the manufacture of ice
cream was contained in the Ice Cream (Heat Treatment, etc.)
(Amendment) Regulations, 1951, which enabled local
authorities to require the use of thermometers to indicate