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Bacteriological Examination of Food.
The following samples were submitted for bacteriological examination by the Public
Health Laboratory Service:-
Ice Cream 37
Milk 82
Ice Cream.
Ice cream is manufactured at two premises in the Borough, one of which is a large wholesale
manufacturing and distributing company.
During the year 37 samples of ice cream were taken for bacteriological examination and
the Methylene Blue test by the Public Health Laboratory Service. The Methylene Blue 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
1 A½ hours or more
2 2½ hours or more
3 ½ to 2 hours
4 Less than ½ hour
The 37 samples were placed in the following grades:-
23 were within Grade 1
6 were within Grade 2
2 were within Grade 3
6 were within Grade 4
Ice Cream and Preserved Food Premises.
A further 6 premises were registered under Section 16 of the Food and Drugs Act 1955,
during the year, giving a total of 639.
Milk Supplies.
There are two large milk processing depots in the Borough, each with its own private
siding enabling it to receive milk by rail and from the country.
Raw milk is brought to these depots daily in road tankers and in rail tanks, each of 3,000
gallons capacity. Milk is collected from farms, bulked at creamery centres and, after preliminary
tests, is despatched to the processing and distributing depots. A large quantity of milk in churns
direct from farms, is also received. The two depots together handle about 180,000 gallons of
milk per day. There are nine "high temperature - short time" pasteurising plants in which the milk
is heated to, and retained at, a temperature of 161°Fahrenheit for 15 seconds; and is then cooled
to below 50° Fahrenheit in accordance with the requirements of the Milk (Special Designation)
Regulations 1960-1963. There are also ovens for the production of sterilised milk.
Some of the milk is distributed in churns after pasteurisation, about 12,000 gallons is
sterilised in bottles, and the remainder is bottled or filled into cartons after pasteurisation. At
one of these depots extensive cartoning of milk is now carried out, and a variety of cartons
filled for retail sale, especially in milk vending machines.
At regular intervals the Food & Drugs Inspector checks the efficiency and working
temperature of the processing plants and takes samples to ensure that they comply with the requirements
of the Milk (Special Designation) Regulations 1960-1963.
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