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Ice cream
During the year 195 samples of ice cream were taken for
bacteriological examination and submitted to the Public
Health Laboratory. The results obtained were as follows:—
Grade I 130
Grade II 29
Grade III 13
Grade IV 23
Grades III and IV are considered to be unsatisfactory
and when received are pursued by the public health
inspectors until satisfactory results are obtained.
There are two ice cream manufacturers in the borough
and during the year one of these started to produce
unsatisfactory samples. The department carried out an
intensive investigation into the quality of the ingredients
and the adequacy of the processing and it was found that
the cause was twofold. Inadequate control was being
exercised over the pasteurising and an over fast pump
resulted in insufficient cooling of the mixture prior to
entering the holding vessels. The indicating and recording
thermometers were renewed and modifications made to the
pump which resulted in satisfactory results being obtained.
Cream
Dairy cream has developed in usage during recent years and
basically creates the same bacteriological problems as those
associated with ice cream. In common with milk and ice
cream it is the ideal media for the growth of bacteria and if
improperly processed or mishandled can present a serious
threat to the health of the community.
Recognising this, a survey was directed mainly towards
cream and cream filling machines used in bakeries. The
results obtained were disturbing in that the quality of the
cream received by the bakeries was frequently poor. Our
survey revealed that the quality of the cream further
deteriorated in the machines indicating inadequate
sterilisation. A study was made of the problem and it was
ascertained that much of the equipment in regular use for
this purpose contained an aerating cycle, the moving parts
of which were impossible to sterilize other than by stripping
which was considered impracticable. The department's
action resulted in this type of machine being gradually
replaced. Cleaning schedules and advice have been given by
the department in an attempt to improve standards. This
is an area however where more work has to be carried out
when resources permit.
The results obtained were as follows:—
Grade I 18
Grade II 16
Grade III 12
Grade IV 2
As these samples are taken at a stage in production which
is substantially before they will be eaten by the consumer,
only those in the first grade are considered satisfactory.
Flight catering
In last year's report I commented briefly upon the two
flight catering units associated with London Airport. A
third major unit opened during the year to provide flight
meals for 6 companies all operating international flights.
There are now 25 international airlines, including this
country's largest, being serviced from premises within this
borough and this represents a total number of meals being
prepared each day, including staff meals, equivalent to the
total food prepared and eaten by a community having a
population of some 30,000 people. As most of these meals
will be consumed many hours after preparation in various
distant parts of the world the responsibilities are enormous.
Deep frozen meals prepared in these catering units also
serve many other international airports throughout the
world which are not provided with suitable catering
facilities.
Because of the risk involved we have, during the course
of this year, instituted a programme of meals quality
analysis in conjunction with the Public Health Laboratory.
The laboratory are working with the department in
creating standards of bacteriological quality by which
meals may be assessed. This is an area in which little study
has been carried out. A programme was started towards
the end of the year to develop examination and sampling
techniques. In due course it is hoped to provide a reliable
means of monitoring bacteriological quality and the
information received will be used to assess and analyse
preparation and production procedures with a view to
producing safer food, necessary for the avoidance of food
poisonong on an international scale.
Food premises
Certain food premises have to be registered under section
16, Food and Drugs Act, 1955 and must comply with
hygiene legislation before they can be registered for
specific food preparation.
The number of premises registered is 162, an increase of
19 over the previous year. It is interesting to note an
apparent reversal of what had been a downward trend in
this type of food preparation and may be accounted for in
the change in trading patterns. Many businesses once
prepared their own sausages, cooked hams or salted meats,
these are decreasing in number but this decline is countered
by the very rapid development of the "take away" food
trade. A type of business, which perhaps, reflects the
increasing usage of prepared meals; in the past the almost
sole purveyors of which were the "fish and chip" shops.
Perhaps somewhat anomalously ice cream manufacturers
and vendors have also to be registered under this section
and 381 premises were so registered (2 of which were
manufacturers). This is an increase of 10 upon the previous
year.
Regular inspections are also carried out of all food
premises and many matters are brought to the occupier's
attention informally which usually results in the restoration
of hygienic practices or conditions. However, circumstances
are sometimes found where the standards have deteriorated
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