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142
Various suggestions have been made as to the bacteriological requirements
which should be enforced by legislation. These have emanated from
both the manufacturers themselves and from members of the Public Health
Services. For example, bacteriological standards could become more severe
after the first year:—
First Year—a maximum of 500,000 bacteria per c.c. with no
B. Coli in 001 c.c.
Second Year—a maximum of 250,000 bacteria per c.c. with no
B. Coli in 01 c.c.
Third Year—a maximum of 100,000 bacteria per c.c. with no
B. Coli in 1 c.c.
The requirements for the first year appear to be too generous, for it
seems unreasonable to legalise the production of a highly contaminated ice
cream even for one year, when with the exercise of due care a clean product
can easily be manufactured.
Another suggestion is that there should be two different grades of ice
cream. In Grade "A" the total count should not be more than 250,000
organisms per c.c. with no B. Coliform organisms in less than .1 c.c.; Grade
"B" would allow 500,000 organisms and B. Coli in 001 c.c. Here again
there is little excuse for allowing the public to consume an infected ice
cream, and "Grade B" comes within this category. Pasteurisation of the
mix at 150° F. for 30 minutes is also a desirable enactment.
Chemical and bacteriological standards are necessary not only for ice
cream, but for other milk products such as cheese, butter and cream, and
if they are adopted for one they should be insisted on in the others. At the
present time infected milk is permitted to be sold and it is even more
necessary to insist on a pure milk supply than it is to demand a bacteriologically
sound ice cream, but although the desirability of enforcing the
pasteurisation of ice cream mix is clearly demonstrated it would appear to
be anomalous to insist on this whilst the major deficiency is allowed to
continue.
Fortunately, pasteurisation of the mix is carried out by all the large
firms and by many of the smaller ones; and the very small manufacturer
can often be prevailed upon to do so, failing this he may be persuaded to
use only pasteurised milk.
However, until appropriate legislation comes into being much can be
done by propaganda and education of the producer, by constant inspection
of his plant and premises, and close scrutiny of his methods of manufacture.
H. DAVIS CHAUCF.