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Because of unsatisfactory results obtained from samples of ice cream taken
from one ice-cream factory in Chiswick, a thorough investigation of the methods
of manufacture of ice cream, and of the cleaning practices, was made.
On investigation it was found that the equipment used in the manufacture
of ice cream etc., was not being sterilised properly, (this was due to slackness
with the staff), also the ice cream was not being held at 160°F, for the 10
minutes as required by the Heat Treatment Regulations, 1959, in order to complete
pasteurisation Advice on methods of cleaning and sterilising was given.
Since the investigation was completed, all samples of ice cream taken have
been either Grade I or Grade II.
Sampling

The above table has been compiled from results graded according to the
following provisional grades set up by the Public Health Laboratory, Ealing, in
relation to ice cream testing:-
Grade Classification Bacterial Count
I Below 500
II 500 - 20,000
III 20,000 - 100,000
IV If count is over 100,000 and/or Faecal Coli present
In the area served by Ealing Public Health Laboratory, the bacteriological
count which is carried out and the results of which are tabulated here, is much
more sensitive than the chemical tests used elsewhere Although these chemical
tests are sufficient for statutory requirements, the fact that the Medical
Director of the Ealing Laboratory prefers the stricter control, is something for
which the Borough citizens can be grateful as manufacturers of ice cream who
have factories in other areas or who send out their products sometimes find that
ice cream passed elsewhere as suitable for consumption because of the results
of the chemical test, are in a less happy position here because the bacteriological
findings lead to investigations and requests for improvement of equipment
or hygienic method.
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