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68
Ice Cream.
The number of registered premises in the borough at 31st December
1971 in which ice cream could be stored or from which it could be sold
was 293» In addition to these dealers there are other premises which
are not required to be registered such as restaurants, canteens and
cinemas where ice cream is sold.
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.

Of the twelve samples Graded III and IV nine were taken from open
cans and three from soft ice cream machines. The majority of samples
taken were of unwrapped ice cream and unless care is taken to keep
scoops in a hygienic condition and containers covered when not serving,
the risk of bacteriological contamination is increased.
Bacteriological Examination.,
Sixty-seven samples of various kinds of food-stuff were taken for
bacteriological examination in the Epsom Public Health Laboratory to
check on fitness for human consumption and possible association with
cases of suspected food poisoning. Equipment and surfaces with which
food cones into contact, including slicing machines, were swabbed to
check on the standards of cleanliness,.
Lead.
Five imported glazed pottery drinking mugs were submitted for
examination as to possible risk of liquids placed therein becoming
contaminated with lead from the glazing used. In only one case was
any lead absorption detected and this was so low that the mug was
perfectly safe for use.