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The Ice Cream (Heat Treatment, etc.) Regulations, 1947 to 1952.—
The above Regulations were introduced to secure the elimination
of pathogenic organisms by a heat-treatment process similar to that
used in the pasteurisation of milk and, generally speaking, this
has been accomplished. The Amendment Regulations, introduced
on 5th May, 1952, served to provide a third method of heat treatment
for ice-cream.
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 50 samples were submitted for examination and
grading according to the Ministry's provisional Grading Scheme.

1 Sample—Methelene Blue lest was obscured by the colour in the sample.
1 Sample—Sampling jar broken in the Laboratory.
On receipt of a Grade 3 or 4 report it is the practice in this
Borough to obtain further samples from a vendor before administrative
action is taken. It was not necessary during the year to have
recourse to ' administrative action.'
Quantitative Analysis.—Standards for the composition of ice
cream were first laid down in the Food Standards (Ice Cream)
Order, 1951. However, on 7th July, 1952, the legal minimum
quantity of fat and milk solids other than fat required to be contained
in ice cream were reduced by the introduction of the Amendment
Order of 1952. The original standards were re-introduced with
effect from 1st June, by the Food Standards (Ice Cream) Order, 1953.
In connection with quantitative analysis 25 samples of icecream
and 8 ice-lollies were examined in the normal course of
sampling. All were satisfactory and full reference to the Analyses
will be found under the heading of Food and Drugs Act, 1938. One
sample of Ice Cream Powder taken was also found to be genuine.