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9
Cream.
One sample of clotted cream, seven samples of double and one of single and one sample of
sterilised, cream were submitted to the Phosphatase Test and general bacteriological examination.
In the case of the clotted cream and in one sample of double cream it was noted that although
sold as such, the containers bore no labels at all. In addition, adverse reports were received on
these samples from the Bacteriologist. Full details were communicated to the Medical Officers of
Health for the districts wherein the cream was prepared and packed.
Ice Cream.
The improvement effected in this product over a number of years has been steadily maintained.
The average composition of the samples taken was:—fat: 10.5 per cent; milk solids (not
fat): 10.7 per cent.; sucrose: 10.9 per cent. An adverse report on his examination of one of the
ice cream samples was received from the Bacteriologist and the Medical Officers of Health for
the Districts of the place of manufacture and of the depot from where the cream was sent out in
vans, were notified. The conditions of sale at the City premises were in order and additional
samples taken there of iced lollies and of ice cream of other manufacture were reported as
satisfactory.
There is only one manufacturer of ice cream within the City of London: his premises have
been kept under survey and his product found satisfactory.
Eight new registrations of premises for the sale and storage of ice cream were granted during
the year.
Food Labelling.
With the exception of the two dairy cream samples mentioned above, no administrative
action has been required. Enquiries however, continue to be received from time to time and
advice and assistance have been given wherever possible to assist compliance with the requirements
of the Labelling of Food Order, 1953.
Administration Generally.
Details of the formal and informal samples taken and submitted for analysis and of action
taken with regard to adulteration or other irregularity appear later in this Report."
DRIED EGG ALBUMEN.
Large quanities of dried egg albumen in crystalline and powdered form are imported from
China and used in the bakery and confectionery trade.
It has been found by the Central Public Health Laboratories that much of this Chinese egg
albumen is infected with organisms of the Salmonella group capable of causing food-poisoning,
and occasionally the organisms of para-typhoid fever are present.
It may be that some of the hitherto unexplained outbreaks of food-poisoning or even paratyphoid
fever are due to the use of this material in the preparation of foodstuffs.
The dried egg albumen coming into the Port of London is mainly discharged at riverside
Wharves in the City and therefore comes under your jurisdiction, not that of the Port Health
Committee.
During the year the control of this material has involved the taking of large numbers of
samples under sterile conditions, and their submission for bacteriological examination. The tins,
containing 100 lbs. or more, of albumen, have to be carefully opened, and then a sample is
removed with a sterile spoon and placed in a sterile jar.
Administratively it has been very difficult to deal with this material in such a way as to
safeguard the public health and yet not be unnecessarily severe on the trade.
The product is valuable and in keen demand.
We have put all consignments under stop and have carried out a sampling of 5% of cases.
If any of the samples are positive for Salmonella, the consignment is held under stop pending the
discovery of some method of sterilising the material without impairing its chemical and physical
qualities. The Bakery Research Station at Chorley Wood is engaged on experiments to this end.
If all samples are negative, a second 5% of the consignment is sampled, because it has been
found that on further sampling positive results are sometimes obtained. Negative results do not
give confidence that the whole consignment is clear. On the other hand, we are not entitled to
hold on to consignments without evidence that they are infected, so if the second samples are
also all negative the consignment is released, but only on condition that if the material is used in
the manufacture of foodstuffs it is only used in products which are, in the course of manufacture,
raised to a sufficient temperature to destroy any pathogenic organisms.
There are a number of technical processes unconnected with food in which egg albumen is
used. Consignments are freely released for these purposes.