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Pre-packed ice-cream is now in the hands of two large national manufacturers
who exercise strict quality and hygiene control and it is generally agreed to be one
of the safest foods on the market.
Emphasis in sampling is placed, therefore, on the individual manufacturers of
loose ice-cream from the continuous extruder type of machine.
Food Poisoning
This aspect of food control is described in the section of this report on the
Prevalence and Control of Infectious Diseases.
Milk, Dairies and Cream Substitutes
In accordance with the Milk (Special Designation) (Specified Areas) Order,
1951, as amended by the Milk (Special Designations) Regulations, 1963, only sterilised,
pasteurised or untreated milk may be retailed in the Borough. Under these
regulations, two premises are licensed for the processing of milk, and 238 premises
for the sale and distribution of milk.
The designation “Ultra Heat Treated” was prescribed under the Milk (Special
Designations) (Amendment) Regulations, 1965, for milk which had been processed
by the ultra high temperature method, i.e., heated to not less than 270 deg. F. for
not less than one second. The milk is required to satisfy the prescribed colony
count test.
Dealers' licences under the Regulations were issued as follows:—
Untreated milk 12
Pasteurised milk 132
Sterilised milk 195
Ultra heat treated milk 36
Of the 268 samples of milk submitted to the public health laboratory for bacteriological
examination, only one was unsatisfactory.
The number of registered producers of milk in the Borough at the end of the
year was four.
The Milk and Dairies (General) Regulations, 1959, make provisions in respect
of hygiene, construction, equipment and cleansing of premises where milk is produced,
processed, handled or stored. Regular inspections of the premises were
carried out and conditions found to be satisfactory.
Five samples of cream substitutes examined were satisfactory.
Markets, Slaughterhouses and Knackers’ Yards
There are no markets, slaughterhouses or knackers’ yards within the Borough.
(See Statistical Tables 35, 36 and 37.)
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