View report page

92
Ice Cream and Ice Cream Mix 125
Ice Lollies 6
Whole dried egg 16
Spray Dried Egg Albumen 11
Canned Salmon 1
Frozen Confectionery 1
Cooked Pork 1
Boiled Salt Beef 1
Liquorex cooked meat boiler 1
Brine ex Brine Bath 1
Pease Pudding 3
Savaloy 1
Meat 1
Prawns 11
Clostridium Welchii present.
No organisms isolated.
Samples of milk were submitted to the Public Health Laboratory for
examination under the Milk (Special Designations) Regulations, as follows
Methylene Blue Tests 217 ( 4 were void, the atmospheric shade
temperature being over 65ºF), and 1 failed to satisfy the
prescribed test
Phosphatase Tests 221 All samples were satisfactory.
The 125 samples of ice-cream and ice-cream mix were submitted to the
Methylene Blue Test of which 12,10%, were graded in provisional grades 3 and
4 as against 13% during 1960.
Generally these results show improved methylene blue gradings compared
with the last two years. Plate counts were undertaken in respect of all samples
which fell into provisipnal grades 2, 3 and 4 and these ranged from less than
100 colonies per millilitre to more than 10,000 per millilitre. In 5 cases the plates
were overgrown with bacillus cereus.
The renewal of particular parts of the equipment in one factory referred to
in my previous annual report was completed during the winter season and
this must have contributed to a better standard of plant hygiene. Nevertheless,
the results of examinations of samples taken from this plant still did not give
methylene blue gradings comparable with other plants although comparatively low
plate counts were maintained. This was true also of 3 out of 4 samples taken
direct from the pasteurising vat before the mix had come into contact with the
homogeniser, cooling, ageing and freezing equipment and tends to support the
view that relatively few aerobic spore-bearing organisms such as bacillus cereus
will accelerate the reduction of methylene blue dye.