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The two main types of synthetic creams are the "cellulose ether
creams" consisting of hardened palm kernel oil emulsified with a
watery chemical solution, and "egg creams" consisting of hardened
palm kernel oil emulsified with egg yolk and a solution of sodium
alginate. Experimental work showed that at ordinary temperatures
practically no growth of salmonella organisms (the usual food poisoning
organisms) took place in the cellulose ether creams, but rapid growth
to many millions of organisms per gram occurred in the egg cream
within three days. The results of the work showed that ideally synthetic
creams should be stored at low temperatures (1° to 8°C.). Even under
these conditions, however it is not considered desirable that they
should be kept for more than one week owing to the possibility of
heavy infection preceding low temperature storage. If synthetic
creams are held at 18° - 20°C. they have a very restricted life.
This indicates two main points in practice:—
(1) That increased and very special attention to hygiene must be
paid by all handlers of synthetic creams, and
(2) that the use of creams such as cellulose ether creams, which
are not good nutrients for pathogenic bacteria, is preferable
to and should be recommended instead of such creams as
the egg creams.
Meat inspection
A report on meat inspection in the following form is included to
comply with the provisions of Ministry of Health Circulars 42/51 and
2/53:-