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Two samples of single cream, one of sterilised cream and four
of double cream were examined and were found to comply with the
above standard.
Ice-cream
The Food Standards (Ice-cream) Order, 1951, prescribes the
following standard for ice-cream:—
5 per cent. of fat
10 per cent. of sugar
7½ per cent. of milk solids other than fat
Thirty-four samples of ice-cream were examined for each of
these constituents. Three samples were found to be below the
required standard, two being deficient in sugar and one being
deficient in fat.
SPECIAL ANALYSIS
A sample of fish cakes and frying fat was examined after a
case of suspected food poisoning. No organisms likely to be
responsible for food poisoning were isolated.
Four samples of synthetic cream, together with two containers
in which the cream is despatched, were taken from a factory in
this Borough. Bacillus coli was not found and cultures remained
sterile in each case.
One sample of synthetic cream was examined following cases
of para-typhoid in another Borough. All cultures remained sterile.
Four samples of synthetic cream were taken from a firm
packing the cream for sale by retail. Coliform organisms were
found to be present in one of the four samples.
Three samples of synthetic cream were obtained from retailers
in the Borough. Pathogenic organisms were not isolated in the
samples.
Five samples of luncheon meat were submitted to a bacteriological
examination following a question as to their fitness for
sale. In each case they were found to be fit for sale.
One sample of tinned crab-meat was submitted for examination
following a case of food poisoning. Organisms found suggested
that the tin was not quite sterile as regards its contents.