View report page

76
that used in the pasteurisation of milk and, generally speaking, this
has been accomplished.
Since last year a further amendment to the ' heat treatment
Regulations has been introduced by which local authorities may
insist on the use of thermometers to register mixing and cooling
temperatures.
Ice Cream Sampling (Bacteriological Examination).—As in the
previous year the Council continued to make use of the Public
Health Laboratory Service as provided for under the National
Health Act and 92 samples were submitted for examination and
grading according to the Ministry's provisional Grading Scheme.
The grading is based on the results of the Methylene Blue Reductase
Test and a summary of the year's reports is given below :—
Samples taken Time taken to Reduce Provisional Observations
Methylene Blue Grade
56 4½ hours or more 1 Satisfactory
22 2½ to 4 hours 2 Sub-standard
12 ½ to 2 hours 3 Unsatisfactory
2 0 hours 4 Most Unsatisfactory
On receipt of a Grade 3 or 4 report it is the practice in this area
to obtain further samples from a vendor before administrative action
is taken. However, in no instance during the year was the latter
course necessary, although the Food Inspectors visited the vendors
premises to inspect the equipment and to offer advice with a view
to preventing further contamination.
Full particulars of unsatisfactory samples concerning Ice
Cream manufactured outside the District were furnished to the
Medical Officers of Health of the Boroughs concerned for any action
they considered necessary and the manufacturers were informed
of the steps taken by this Authority.
Quantitative Analysis. (Ministry of Food Circular 3/49).—
During 1949, allocations of sugar and fat were increased by the
Minister of Food to ice-cream manufacturers who undertook to
ensure that the fat content of their product would not fall below
2½ per cent. The Minister was at pains to point out that although
this did not constitute a legal standard he hoped that, in accordance
with his Circular 3/49, local authorities would co-operate by forwarding
details of analyses of all routine samples taken.
On 1st March 1951, however, the Food Standards (Ice Cream)
Order 1951 was introduced giving, for the very first time, a legal
standard for the composition of ice-cream and in his covering