View report page

44
The bacteriological examinations were carried out at the Eoyal Institute of
Public Health. Samples were delivered at the laboratory of the Institute
immediately aiter purchase and arrangements were made for the examinations to
be commenced forthwith.
In four cases the ice cream was made at premises in the Borough all of which
are kept under regular supervision. In six cases the ice cream was made outside
the Borough.
Where ice cream sold in the Borough is made at premises outside Holborn, it
is our practice to ask for information as to the conditions of manufacture from the
Medical Officer of Health of the area concerned. On the other hand, we receive a
number of such enquiries from other districts respecting ice cream made in
Holborn, principally in the " Italian Colony," and sold in other districts.
From time to time attention has been directed to the need for further legislation
for the better control of the manufacture, storage and sale of ice cream. Powers
to deal with the matter were conferred on Metropolitan Local Authorities by the
London County Council (General Powers) Act, 1902, but in practice these powers
have been found insufficient partly because of the absence of any satisfactory
definition of ice cream. During the past year the Council forwarded a resolution
to the London County Council in favour of legislation requiring the registration with
lccal authorities of all premises where ice cream is made, stored or sold and
provision for this has been included in the London County Council (General Powers)
Bill, 1928. The section requires the registration of premises only, 'he London
County Council being of opinion that the existing powers of control under the 1902
Act cover the manufacture, sale and storage. It is to he regretted that the
opportunity was not taken to include a legal definition of ice cream and to establish
a satisfactory standard, particularly as this commodity is being consumed in
increasing quantities.
In December, 1927, the Ice Cream Association of Great Britain and Ireland
formulated suggestions for a legal definition of the commodity, providing that the
product should contain not less than 8 per cent, milk fat and not less than 10 per
cent, milk solids not fat. The Association, however, was not then prepared to
suggest a bacteriological standard because, although many members of the industry
might favour such a standard, the greater bulk of the manufacturers of ice cream
had not reached the stage when they would be willing to recommend that a
standard should be fixed. In the light, however, of the provisions operating in
British Dominions, to which reference was made in my Annual Pie port for 1925,
it would seem that steps in this direction to safeguard British consumers should
not be long delayed.
Public Health (Meat) Regulations, 1924.
These Regulations came into operation on the 1st April, 1925; they deal with
slaughter-houses, meat marking, the handling of meat in wholesale markets,
conditions of transport, the protection of meat in butchers' and other shops and
on stalls from contamination by flies, mud and other contaminating substance.