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regulations should be made for the following :-
(a) A minimum standard of meat content of 65 per cent. for
sausages made wholly or mainly with pork and of 50 per
cent. for all other meat sausages.
(b) The meat content to be restricted to bacon, ham, beef,
mutton, lamb, veal, pork, edible offals (other than
prohibited offals), poultry, game, rabbit, hare and
venison.
(c) The proportion of fat not to exceed 50 per cent. of the
total meat content.
(d) The standards to apply to uncooked sausages, sausage
meat, skinless sausages, chipolatas and slicing
sausages.
(e) The sale of sub-standard sausages to be prohibited.
(f) The standard to apply to sausages, etc. intended for
sale by catering establishments.
(g) As regards the use of the description "pork sausage"
and "beef sausage", the majority of the Committee
consider that these descriptions should apply where
at least four-fifths of the meat content consists of
the named meat, but certain members of the Committee
consider that they should only apply where the meat
content consists wholly of the named meat and that
suitable alternative descriptions should be found for
sausages containing up to one-fifth of other meat.
So far no standards have been made.
Ice Cream
The Food Standards (Ice Cream) Order, 1953, specifies a
minimum standard for ice cream of 5% fat, 10% sugar and 7½% milk solids
other than fat.

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