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135
BACTERIOLOGICAL EXAMINATIONS OF ICE CREAM.
Prior to the 1st May, 1947, there was no bacteriological
standard for Ice Cream, but on that date the Ministry of Health
instituted a Provisional Standard in accord with a Grading
System. Thus Grades 1 and 2 were satisfactory and Grades 3
and 4 unsatisfactory. These gradings were arrived at by a timing
of the decolorisation of methylene blue.
Before this standard was made we had required a satisfactory
ice cream to have less than 100,000 bacteria per ml. and bacillus
coli absent in l-10th of a ml. Of the 21 samples taken prior to
1st May, 6 failed to reach this requirement.
From the 1st May to the end of the year 134 samples were
taken, the results being as under:—
No. of
Grade. Samples
1 51
2 20
3 30
4 33
Out of a total of 155 samples taken 69 (44 per cent.) failed
to reach a satisfactory standard of bacterial purity.
In all cases after the results of sampling are known the
vendors and/or manufacturers are made aware of the results and
where the Gradings are 3 or 4, then a visit is made, methods of
service or manufacture are investigated, faults rectified and
further samples taken.
I am hopeful that with the coming to hand of plant for the
efficient heat treatment of ice cream in accord with the Ice Cream
(Heat Treatment) Regulations and the understanding of such
plant and its objects by the manufacturers and retailers, we may
look forward to better results in the future.
There is no chemical standard for ice cream.