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39
Ice-Cream.
Premises manufacturing, storing or selling Ice-Cream have been
regularly supervised, a total of 64 visits being made. Two premises
are registered for the manufacture of ice-cream, and 108 premises are
registered for sale and storage ; both manufacturers carry out the
heat-treatment of ice-cream by raising the product to a temperature
of not less than 160°F. for 10 minutes, and the high-temperature-shorttime
method of heating to 175°F. for 15 seconds, permitted by the
Ice-Cream (Heat Treatment) Regulations, 1952, is not in use.
Fifty samples were submitted to the Public Health Laboratory
for examination, and 39 were satisfactory (Grades I and II) and the
remaining 11 were considered to be unsatisfactory (Grades III and
IV). The unsatisfactory samples were followed up by careful
inspection of the premises, equipment and methods of manufacture
and storage. These samples were obtained from six retailers who
sold loose ice-cream ; on five premises the method of sterilizing servers
was unsatisfactory, and in the sixth, the ice-cream storage temperature
was found to be at fault. In carrying out these investigations, 7
samples of server water were examined bacteriologically of which 5
were found to be unsatisfactory. In all cases the necessary improvements
were advised and carried out to eliminate unsatisfactory results.
The policy in sampling is to concentrate upon premises which
have produced unsatisfactory samples in the past, and to sample only
occasionally those dealers who produce good results. The standard
of ice-cream production, storage and sale is generally high and complies
with the Ice-Cream (Heat Treatment) Regulations, 1947/52.
Sampling for Bacteriological Examination.
A wide range of food was sampled during the year, attention
being concentrated on those foods which provide a good medium for
bacterial contamination.
Fifteen samples were taken of cake filler, shrimps, bacon, ice and
iced water, and iced lollies. The results were satisfactory in all cases
except one of flaked ice, which had been taken from a restaurant.
The proprietor was advised on storing the product without risk of
contamination.