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115
The phosphatase test indicates that pasteurisation has been
properly carried out; the methylene blue test is used to determine
cleanliness and keeping quality and the turbidity test is a check
on sterilisation.
All samples conformed to the required standards except for two
samples of pasteurised milk which failed the methylene blue test.
Both of these were taken from catering establishments using bulk
supplies. from churns and subsequent samples proved to be satisfactory.
Ice Cream.
The number of registered premises in the Borough in which ice
cream may be stored or from which it may be sold is 347. This
figure also includes six producers. In addition to these dealers
and producers there are other premises which are not required to be
registered such as restaurants, canteens and cinemas where ice cream
is sold. By far the greater part of the ice cream sold in the
Borough is obtained from manufacturers whose premises are situate
outside the Borough.
The following table shows the results of examination in respect
of 187 samples submitted to the Public Health Laboratory at Epsom
during 1966. Owing to the numerous factors governing the hygienic
quality of ice cream, undue attention is not paid to the bacteriological
results on any single sample. Those which are placed within
Grades I and II are considered to be satisfactory and those within
Grades III and IV not so. Adequate follow-up action is taken where
samples fall within the latter grades.
Six of the Grade IV samples were of soft ice cream and the
remainder from open containers. Unless great care is taken to keep
scoops in a hygienic condition and containers covered when not serving
hard loose ice cream, the risk of bacteriological contamination is
increased.
GRADE
I II III IIII IV Total
Ice Cream 139 19 14 15 187