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Peach Preserve.
This product was found to contain 31 per cent peach fruit instead of 40 per cent
as required by The Food Standards (Preserves) Order, 1953. The manufacturers were
notified and stocks of the product at the shop were withdrawn from sale. The authority
in whose area the preserve was manufactured was informed of the irregularity and a
check sample was taken by them. This was reported upon as being satisfactory. The
manufacturers altered their method of processing by using smaller pieces of fruit so as
to ensure a more even distribution of the fruit in order to obviate a deficiency in
isolated jars.
Chocolate Vermicelli.
The ingredients of this product were not appropriately listed on the label as
required by The Labelling of Food Order, 1953. The manufacturers were informed
and arrangements were made for satisfactory labels to be introduced.
Fecule de pomme de terre.
This was a sample of potato starch. The illustration of an iced sandwich cake on
the carton taken in conjunction with the absence of a title in English was considered
to be misleading to the ordinary purchaser. The importers were informed as a result
of which an amended carton with the name of the product printed in English was
brought into use.
(4) Milk Supplies and Sampling.
Licences granted authorising dealers to store and sell designated milks were as
follows:
Ultra Heat Treated 38
Pasteurised 102
Sterilised 63
Untreated 30
There are no processing plants in the Borough but there is one Dairy Farm which
is registered by the Ministry of Agriculture, Fisheries and Food.
All the 59 samples of milk examined satisfied the prescribed tests. In addition 13
samples of milk examined for the presence of brucella abortus and mycobacterium
tuberculosis were found to be negative.
(5) Ice-Cream Manufacturing and Sampling.
There are 8 manufacturing establishments in the Borough and 571 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 where a sterilised mix is used and the process
of manufacture completed by freezing only.
The sampling of ice-cream was concentrated on the manufacturing premises, cafes
and restaurants from which loose ice-cream was being sold. Of 211 samples examined
169 were reported upon as being satisfactory. The inadequate sterilising of equipment
was generally found to be the cause of the unsatisfactory results. In such instances
advice was given as a result of which, by carrying out more efficient methods of sterilising
equipment, subsequent samples were found to be satisfactory.
(6) Other Foods.
Of 204 bacteriological samples of other foods comprising such products as cooked
meats, pies, sausage rolls, fish products, cream cakes, natural and artificial creams, all
were reported upon as being satisfactory with the exception of three samples of fresh
cream. These failed to satisfy the methylene blue test which is a test applied to assess
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