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 and Chelsea 1965
[Report of the Medical Officer of Health for Kensington & Chelsea Borough]
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The following table shows the number of samples of icecream taken during 1965 for chemical analysis compared with those taken in the previous year:-
| 1964 | 1965 | |
|---|---|---|
| Number of samples | 8 | 23 |
| Variation of fat content per cent. | 7.5 to 16.8 | 5.9 to 13.0 |
| Variation of non-fat content per cent. | 22.2 to 28.8 | 15.1 to 29.7 |
| Average fat content per cent. | 10.2 | 8.81 |
| Average non-fat solids content per cent. | 24.9 | 25.0 |
The Ice Cream (Heat Treatment, etc.) Regulations, 1959, require that ingredients
used in the manufacture of ice cream are to be pasteurised or sterilised.
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 grades 1 and2 it would be reasonable
to regard this as an indication of defects in manufacture or handling which warrant further
investigation.
During the year 31 samples of ice cream were also taken and submitted to the methylene blue test. The results are as follows:-
| Grade | No. of samples |
|---|---|
| 1 | 12 |
| 2 | 3 |
| 3 | 3 |
| 4 | 13 |
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, 1959
GENERAL
Thereare noabattoirsorslaughterhouses in the borough, and nokilling of animals
for human consumption is carried out.
PRESERVATIVES IN FOOD
In December, 1963, the Kensington Council were informed that as a result of a
local family experiencing untoward symptoms after consuming minced meat, it was discovered
that this resulted from the meat being treated with a powder containing nicotinic acid and
ascorbic acid. This powder was used to preserve the fresh red colour of the meat and did
not contravene any of the existing legislation governing the use of colouring matters or
preservatives in food.