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53
The Liquid. Egg (Pasteurisation) Regulations, 1963
The Regulations require the pasteurisation of liquid egg to be
used in food intended for sale for human consumption, other than egg broken
out on the food manufacturers' premises and used within twenty-four hours.
The Regulations prescribe the method of pasteurisation and the test to be
satisfied.
There is no egg pasteurisation plant in Kensington and it was not
found necessary during the year to take any sample of liquid egg in
accordance with these Regulations.
Adulteration of Food
During the year, 245 formal samples were submitted for analysis by
the Public Analyst, of which 11 (4.49%) were either adulterated or otherwise
unsatisfactory. 755 informal samples were also submitted for analysis, of
which 24 (3.17%) were either adulterated or otherwise unsatisfactory.
In two of the formal cases legal proceedings were taken. In three
cases warnings were given to the Producers, Manufacturers or Vendors and in
all cases the results of these unsatisfactory samples were brought to the
notice of the producers, manufacturers or vendors as the case may be.
Ice Cream
The Food Standards (ice Cream) Regulations, 1959, and the Labelling
of Food (Amendment) Regulations, 1959, have been made jointly by the
Minister of Health and the Minister of Agriculture, Fisheries and Food.
The Ice Cream Regulations prescribe standards for ice cream and
introduce separate standards for "dairy ice cream" (or "dairy cream ice" or
"cream ice"), and for "milk ice".
The Labelling Regulations prohibit the labelling, marking or
advertising of ice cream in a manner suggestive of butter, cream, milk, or
anything connected with the dairy interest unless the ice cream contains no
fat other than milk (except such as may be introduced by the use as an
ingredient of any egg, flavouring substance, or emulsifying or stabilising
agent), but permit the presence of skimmed milk solids to be declared.
These Regulations also provide that it is an offence to sell under the
description "ice cream", any pre-packed ice cream which contains fat other
than milk fat, unless it bears on the wrapper or container a declaration
"Contains non-milk fat" or, if appropriate, "Contains vegetable fat" in
type of a prescribed minimum size.

The Ice Cream (Heat Treatment, etc.) Regulations, 1959, require
that ingredients used in the manufacture of ice cream are to be
pasteurised or sterilised.