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54
Ice Cream
Although 22 premises are still registered for the manufacture of
ice-cream the number where manufacturing actually took place during
the year was 2. At one of these, the product is subjected to freezing
only following delivery in bulk after pasteurisation from a factory
outside the borough. At the other establishment used at present for
the manufacture of ice-cream the mixture is subjected to pasteurisation
at a temperature of 150°F for 30 minutes. The standard of ice
cream from a Chemical and Bacteriological standpoint has generally
been satisfactory.
The number of visits paid to ice-cream premises by the Public
Health (Food) Inspectors during 1958 was 70.
Summary of Premises
No. of premises registered for manufacture 22
No. of premises registered for storage & sale 126
No. of premises registered for storage only . 2
No. of new registrations during 1958 5
Summary of Samples
No. of samples submitted to Public Analyst 13
No. reported as adulterated NIL
No. of bacteriological samples taken 21
No. reported as fully satisfactory 14
No. reported as unsatisfactory 4
No. reported as indeterminate 3
Meat Inspection
In the neighbourhood of the Smithfield Meat Market there is a
considerable number of wholesale butchers and offal shops bacon
factories wholesale bacon and provision warehouses, poultry, game and
rabbit shops, and Public Cold Air Stores all of which are regularly
inspected by the meat inspector.
Several of the wholesale butchers shop trade in old cow and bull
carcases beef which is used for manufacturing purposes. Due to the
nature of these carcases a rigid inspection was maintained to ensure
that diseased carcases were not passed on to the public.
A systematic examination of imported frozen carcases of mutton
and lamb was made for Caseous Lymphadenitis in the Public Cold Air
Stores.