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Ice Cream Samples (Bacteriological examinations)
Although there is no bacteriological standard for ice cream the Public
Health Department nevertheless obtained 156 samples to submit to the
Public Health Laboratories. The results received from such examinations
are helpful to the officials concerned and to the vendors, because one is
able to discover unsatisfactory samples and find the reason for the unsatisfactory
result. Although practically all ices are made by large and medium
size firms, unsatisfactory results are often obtained from the product
delivered to local shops in the form of a bulk supply (normally 7 lb. tins).
It is generally recognised that the ice-cream is bacteriologically sound when
first delivered, but results from examinations indicate some contamination
after delivery. Such contamination is most frequently caused by the use of
metal servers which are not sterilised or are kept in jars of water of which
neither the water nor the jar is sterile.
It is still very difficult to impress upon dealers of this commodity what
exactly is meant by sterilisation. So often one is told that boiling water
is used in the process, but it is not generally appreciated that the use of
boiling water is insufficient unless the utensil is in water maintained at
boiling point for at least five minutes. The necessity for thoroughly cleansing
the servers, jars, etc., before sterilisation seems to be even less appreciated
and should in all cases be carried out before sterilisation. When drawing
the traders' attention to unsatisfactory samples one is given yet another
opportunity to impress upon them the need for a thorough sterilising routine.
The 156 samples referred to above are grouped as follows:—
103 in Grade I; 35 in Grade II; 14 in Grade III; 4 in Grade IV.
The approximate percentage in each Grade of the 156 samples is as
follows:—
Grade I, 66.0 per cent.; Grade II, 22.4 per cent.; Grade III, 8.9 per cent.;
Grade IV, 2.7 per cent.
A comparison is given below covering results of the last four years:—
1951 1950 1949 1948
% % % %
Grade I 66.0 46.3 52.9 34.25
Grade II 22.4 28.7 21.8 32.81
Grade III 8.9 16.7 20.1 20.3
Grade IV 2.7 8.3 5.2 12.5
When reviewing the results of the samples taken during the year one
is apt to be curious to know whether or not the wrapped ice-cream is in a
better condition when passed to the public than that sold from a bulk
supply. The comparisons for 1951 are given below, and the figures are
based on samples relating to 57 obtained from bulk supplies and 99
wrapped:— Bulk Supply Wrapped Supply
57 Samples 99 Samples
Grade I 42% 80%
Grade II 30% 18%
Grade III 21% 2%
Grade IV 7% 0%
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