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 1970
[Report of the Medical Officer of Health for Kensington & Chelsea Borough]
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The following table shows the number of samples of ice-cream taken during I969 for chemical analysis compared with those taken in the previous year
| 1970 | 1969 | |
|---|---|---|
| Number of samples | 17 | 12 |
| Variation of fat content per cent | 3.3 to 12.6 | 6.0 to 11.9 |
| Variation of non-fat content per cent | 4.8 to 29.5 | 20.6 to 27.2 |
| Average fat content per cent | 7.61 | 9.24 |
| Average non-fat content per cent | 23.83 | 24.76 |
The ice-cream (Heat Treatment,, etc.) Regulations 1959 require that
ingredients used in the manufacture of ice-cream 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 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 the year, thirty-six samples of ice-cream were taken and submitted to the methylene blue test. The results were as follows:-
| Grade | Number of samples | ||
|---|---|---|---|
| 1 | 8 | ||
| 2 | 8 | ||
| 3 | 7 | ||
| 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.
The Liquid Egg (Pasteurisation) Regulations 1963
These 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 manufacturers1 premises and used within twentyfour
hours. The Regulations prescribe the method of pasteurisation and
the test to be satisfied.
There are no egg pasteurisation plants in the borough and it was
not found necessary during the year to take any samples of liquid egg in
accordance with these Regulations.
Generally
There are no abattoirs or slaughterhouses in the borough, and no
killing of animals for human consumption is carried out.
There are no premises within the borough where poultry is
processed.