View report page

Manufacture, storage and sale of ice-cream
Seventy registrations of premises were in force at the beginning
of The year, and a further eight were added during the year.
Seventy visits to premises were made during the year, in addition
to fify-one visits for the purpose of obtaining ice-cream samples.
Ice Cream Samples (Bacteriological examinations).
One cannot but note the drop in the number of ice-cream samples
obtained in 1953 as compared with previous years. This drop must
not be considered as indicating a decrease in vigilance or interest
The chief reason for the reduced number of samples is the increase
in the number of agencies for the large manufacturers, and the sub-
sequent decrease in the number of small manufacturers.
A glance at the table given below indicates an improvement in
the bacterial quality of the ice-cream; the Grade I percentage has
gone up from 71.8 per cent in 1952 to 80 per cent in 1953. Percentages
for Grades II and III have dropped, and it is pleasing to note that
none of the samples fell into the Grade IV category.