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21
Ice Cream.
Most of the ice-cream sold in the borough is pre-packed.
A regular inspection of premises used for the sale, storage and
manufacture of ice-cream has been carried out, particular attention
being given by the Food and Drugs Inspector where the manufacture
of ice-cream takes place. There are three such premises in the
borough registered under section 16 of the Food and Drugs Act
1955, where ice-cream is manufactured, two of which are wholesalers.
The production of ice-cream is controlled by the Ice-Cream
(Heat Treatment) Regulations, 1959, which allow the use of two
methods of manufacture. These are (1) the Cold Mix, where icecream
powder which has been submitted to heat treatment and sent
out by the manufacturers in air-tight containers, is mixed with cold
water and frozen.
(2) The Hot Mix or Pasteurised Mix in which the mixed
ingredients are subjected to specified temperatures for certain
periods.
It is an offence to sell or offer for sale ice-cream which has
not been made under these conditions or which has been allowed
to reach a temperature of 28 deg F. without again being treated.
Water ices and certain ice lollies having a sufficient acid content
to make pasteurisation or sterilization unnecessary, are excluded.
During the year 19 samples of ice-cream were taken and submitted to the Public Health Laboratory service for bacteriological
examination and the methylene blue test. This test is recommended by the Ministry of Health as a guide for ascertaining the
bacteriological cleanliness of ice-cream, the time taken to decolourise methylene blue being recorded and the samples graded
as follows:—
Provisional Grade
Time taken to Decolourise
Methylene Blue
1 4½ hours or more
2 2½ to 4 hours.
3 ½ to 2 hours.
4 Less than ½ hour.
The 19 samples were placed in the following grades:—
9 samples were within Grade 1 Standard
9 samples were within Grade 2 Standard
1 sample was within Grade 4 Standard
Samples falling within Grades 1 and 2 are regarded as satisfactory. Grades 3 and 4 indicate carelessness in hygiene at some
stage in the manufacture, handling and storage of the ice-cream.
It is the practice to investigate fully when samples fall within the
latter grades and it is of interest to note that the one sample classified
grade 4 was not manufactured in the borough.