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(5) Ice Cream Manufacture and Sampling.
There are 8 manufacturing establishments in the Borough and 548 premises
registered for the storage and sale of ice-cream. The manufacturing establishments
comprise one where the ice-cream is pasteurised by heating to a temperature of not less
than 160°F for at least 10 minutes and 7 in which a sterilised mix is used and the
process of manufacture completed by freezing only.
The sampling of ice-cream was wholly concentrated on the manufacturing premises
and cafes, restaurants, and mobile vans from which loose ice-cream was being sold.
One hundred and seventy three samples were submitted for examination and one
hundred and forty three were reported upon as being satisfactory. The cause of
unsatisfactory results can normally be attributed to inadequate and inefficient sterilisation
of equipment and utensils. When samples are found to be unsatisfactory
appropriate investigations are made to ensure that routine efficient sterilizing is then
carried out. Repeat samples are then taken. In those instances where unsatisfactory
results had been obtained the repeat samples were found to be satisfactory.
(6) Other Foods.
Three hundred and seventy seven samples of other foods were submitted for
examination and particular attention was given to foods such as cooked meats, fish
products and milk products which are recognised as suitable media for the development
of bacterial growth. All the samples were reported upon as being satisfactory with
the exception of three samples of fresh cream, a sample of cheese spread and shrimp
and a sample of minced beef.
(a) Fresh Cream.
Although there are tests prescribed by regulation for the examination of milk there
are no such tests for fresh cream. In 1957, after research into the question of assessing
the bacterial contamination and the keeping quality of fresh creams, the Working Party
of the Public Health Laboratory Service indicated that no test could be regarded as
sufficiently accurate to be made statutory and recommended that the only test considered
to be suitable as a guide to assess the condition of fresh creams was the methylene blue
test. The three samples regarded as unsatisfactory failed this test. The appropriate
investigations were carried out and advice given regarding cool storage of the product
in relation to its limited life and palatability. Repeat samples were taken and found
to be satisfactory.
(b) Cheese Spread and Shrimp.
This product was manufactured and prepacked abroad. Cultures from the sample
yielded a moderate growth of S.aureus, toxins of which can cause food poisoning, and
it was considered advisable to investigate the matter further. The Local Authority in
whose area the importers stored the cheese was informed and samples were taken there.
Further samples were also taken from the retail shop in this borough. All these samples
were reported upon as being negative.
(c) Minced Beef.
This sample was found to contain Salmonella typhi-murium, a food poisoning
organism occasionally found in carcase meat. Faeces specimens were obtained from all
the food handlers in the shop and swabs of chopping blocks, counters and equipment
were taken. An investigation was also carried out by the local authority from whose
area the meat was purchased. All results proved negative.
(7) The Liquid Egg (Pasteurisation) Regulations, 1963.
There are no pasteurising plants in the district and the nineteen samples of liquid
egg taken were submitted for bacteriological examination only and not for the AlphaAmylase
test. The bacteriological reports stated that organisms of the food poisoning
group were not isolated in any of the samples.
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