London's Pulse: Medical Officer of Health reports 1848-1972

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City of Westminster 1948

[Report of the Medical Officer of Health for Westminster, City of]

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44
Registration of Premises used in Connection with the
manufacture, sale or' storage of ice cream.
On the 1st January, 1948, 109. premises were registered for the sale
and storage of ice cream. During the course of the year applications
were received in respect of 10 further premises, and these were duly
registered making a total of 119 registered premises at the end of the
year.
At the commencement of the year 17 premises were registered for the
manufacture of ice cream, but at only 8 premises was ice cream actually
being manufactured. During the year two of these factories were,
completely modernised. A further two factories were represented to the
Public Health Committee as being unsuitable and were subsequently
removed from the Register.
With the consent of the occupiers the Committee removed four
premises from the Register of Manufacturers on the grounds that the use
of the premises in this connection had been discontinued and that the
present business carried on therein rendered the premises unsuitable.
Ice Cream (Heat Treatment, &c.) Regulations, 1947.
During the year 131 samples of ice cream were submitted for
examination by the methylene blue test. The samples were classified in
the provisional grades, as follows
Grade 1 42
Grade 2 28
Grade 3 26
Grade 4 35
The above grading is based upon the method of examination
recommended by the Ministry of Health. In this test the grading is
consequent upon the time taken for a measured volume of the ice cream
to reduce the colour of a measured volume of methylene blue dye.
Grade 1 Over 4½ hours.
Grade 2 Between 2 and 4½ hours.
Grade 3 Between ½ and 2 hours.
Grade 4 Under ½ hour.
Bacteriological Examination of Ice Cream.
Thirty-eight samples of ice cream were submitted to the Bacteriologist
for a plate count and coliform test. The results obtained were as follows:—
Standard "A" 26
Standard "B" 1
Unsatisfactory 11
Standard "A" is the standard to aim for in assessing the purity of
ice cream and samples falling within this category may be considered
good. Ice creams which satisfy Standard "B" may be accepted although
they cannot be considered very satisfactory.