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the list of ingredients, but in all cases it proved possible to reach
agreement with the manufacturers or importers to remedy the irregularity
revealed by sampling.
4. Ice-Cream.
There is only one ice-cream manufacturer in the Borough; the
process involves the heat-treatment of the product to a temperature
of not less than 160°F for 10 minutes, and not the high-temperatureshort-time
method (175°F for 15 seconds), which is also permitted
by the Ice-Cream (Heat Treatment) Regulations.
One hundred and twenty premises are registered for the sale and
storage of ice-cream, and during the year 99 samples were submitted
to the Public Health Laboratory for examination, of which 80 were
satisfactory (Grades I and II) and 19 were unsatisfactory (Grades III
and IV).
Unsatisfactory samples received thorough investigation, and in both
instances there was evidence that the low grading was due to a failure
to keep sterile the water in which the server was kept. The proprietors,
in each case, were advised on the use of sterilising agents and
subsequent samples proved satisfactory.
5. Other Foods.
Twenty-six other samples were examined bacteriologically; these
samples included meat products, ice cream server waters, frozen egg,
flavouring essence, artificial cream and spaghetti sauce mix. Eight
samples of ice-cream server water proved to be unsatisfactory and
after suitable advice had been given the results showed a very satisfactory
standard.
6. Milk — Licensing and Sampling.
Under the provisions of the Food and Drugs Act, 1955, and
Regulations made thereunder, Dairy Farms have become the direct
responsibility of the Ministry of Agriculture and Fisheries; the
premises on which milk is pasteurised or sterilised are licensed by the
Food and Drugs Authority and in all other cases, Dairies or Dealers
in Designated milk come under the complete control of the Local
Authority in respect of licensing, inspection and control.
There is one dairy farm within the Borough under the control of
the Ministry.
Details of sampling are included in Table 30.