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52
As in the case of milk, heat was introduced as the agent to
eliminate pathogenic organisms. The regulations further stipulated
that rapid cooling must follow heat-treatment of the mixture,
and that instruments be fitted to the manufacturers' plant to indicate
and record the temperature to which the product had been
submitted. Most important, ice cream is to be kept clean at all
times. Inspectors have taken advantage of powers conferred and
enforced complete reconstruction where certain factories could not
be rendered adequate by less drastic means.
Ice cream shops, stalls and vehicles have been constantly
inspected, and means for cleansing hands and utensils introduced.
Unhygienic wafer-servers have been banned and the germ-laden
wooden spatula proscribed. Sites where dust and other contamination
has been evident have been used for the sale of wrapped ice
cream only. In the near future it may well be that a minimum
nutritional standard may be set up, so that not only will our ice
cream be safe, but for the first time combine a known dietetic value
with palatability.
Ice Cream Sampling.—With regard to ice cream, any sample
containing more than 100,000 organisms per c.c. or having B.Coli
present in less than 1 c.c. is considered as unsatisfactory. The
virility of the organisms present is assessed by the application of
the Methylene Blue Reductase Test.
During 1948 one hundred and twenty-three samples of icecream
were taken, thirty-seven of which were regarded as unsatisfactory
or sub-standard by reason of the presence of bacillus coli
in less than 1 c.c. or in that they showed a high bacterial plate
count. Twenty-four of these unsatisfactory samples were manufactured
outside this Borough under conditions over which we have
no control and in these instances the particulars were forwarded
to the Areas concerned.