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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 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 taken to decolourize the
methylene blue and it is suggested that if samples consistently
fail to reach grade 1 and 2 it would be reasonable to regard
this as an indication of defects in manufacture or handling
which warrant further investigation.

Premises in the borough where ice cream is manufactured,
stored or sold were frequently inspected during the year and
generally were found to be in a satisfactory condition, having
regard to the Ice Cream (Heat Treatment, etc.) Regulations,
1947/52.
FOOD POISONING
The Pood and Drugs Act, 1955, requires any medical
practitioner, on becoming aware that a person is suffering, or
is suspected to be suffering from food poisoning, to notify the
Medical Officer of Health,,
The following table shows particulars of notifications
received in 1955

Outbreaks due to identified agents 5 (11 cases)
Outbreaks of undiscovered cause 4 (10 cases)
Single cases
Unknown cause 21
Agent identified 11 Total cases 32
Outbreaks due to Identified agents (5 outbreaks)
(a) The first outbreak occurred when a mother fell ill with
diarrhoea, and, later on, a daughter aged three years had the same
symptoms. The remaining two members of the family suffered no
symptoms and bacteriological examinations of their faeces were
negative. The patients' faeces were positive for salmonella