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104
The undesirable practice of some rounds-men of stacking crates of
empty bottles adjacent to highways and public footpaths was also the
subject of many representations to the managers of milk distribution
centres. The position is improving but the 100% co-operation that is
necessary from all concerned has not yet been achieved.
ICE CREAM
Number of Premises Registered at the end of the Year :
(a) For the storage and sale of ice cream 458
(b) For the manufacture of ice cream 11
Sampling
During the year 160 samples of ice cream and ice cream mix were
obtained for bacteriological examination. Of these 92 were placed in
provisional grades 1 and 2 and the remainder in provisional grades 3 and
4. Where a sample is placed in grade 3 or 4 it is not an indication that the
product from which it was obtained was unfit for human consumption. It is
however, an indication that either greater care is needed in the selection
of ingredients, in its processing, in its storage for sale, or in the cleasning
and sterilisation of equipment used for these purposes. Where unsatisfactory
results had occurred investigations were made, appropriate action
was taken and follow-up samples obtained.
Eight samples were examined within the Department to ascertain
the percentage of milk fat present, seven were found to satisfy the standards
prescribed. The remaining sample (of soft ice cream) is the subject of
further investigations.
FRESH DAIRY CREAM
During the year 198 samples of cream were taken for bacteriological
examination, of these 153 satisfied the Methylene Blue test. This is
essentially a screening test and the results are indicative of the standard
of hygiene maintained during the course of production and handling. It
is perhaps of interest to note that no complaints were received during the
year about our sour cream being sold from dairy vehicles or from shops.
Nevertheless where an unsatisfactory result was received, investigations
were made and further samples taken.
Sixty-three samples of various types of dairy cream were examined
in the Department to ascertain the percentage of milk fat present in each.
All were found to be up to the required standard.