London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Sutton and Cheam 1957
[Report of the Medical Officer of Health for Sutton and Cheam]
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CHEMICAL SAMPLING OF ICE CREAM
The Food Standards (Ice Cream) Order 1953 prescribes (with
certain exceptions) the following standard for ice cream:-
Fat 5%: Sugar 10%: and milk: solids other than fat 7½%.
Six samples of locally produced Ice cream were submitted to chemical examination, and found to contain constituent percentages well above the prescribed standard, as under:-
| Sample No. | Fat | CONSTITUENT PERCENTAGES | ||
|---|---|---|---|---|
| Milk, solids other than fat | Sucrose | Total Sugars | ||
| 2299 | 6.6 | 12.9 | 13.8 | 13.8 |
| 2348 | 6.3 | 10.2 | 16.0 | 19.0 |
| 2368 | 6.7 | 7.7 | 13.9 | 17.9 |
| 2395 | 11.2 | 15.9 | 19.6 | 19.6 |
| 2396 | 7.8 | 12.2 | 15.7 | 15.7 |
| 2449 | 7.2 | 10.8 | 11.6 | 11.6 |
| Average | 7.6 | 11.6 | 15.1 | 16.3 |
ICE LOLLIES - BACTERIOLOGICAL EXAMINATION
There is no prescribed standard for water ices or ice
lollies sold as such, but as in former years it was decided to
submit samples to a test similar to the one applied to ice cream.
Twenty nine lollies were examined and found to be satisfactory.
FOOD - FOOD HYGIENE REGULATIONS 1955-57
These regulations replace Section 13 of the Food and Drugs
Act, 1938 (which dealt with precautions against contamination of
food) and add a number of new provisions in respect of the
hygienic handling of food and the construction and maintenance
of premises, stalls, vehicles etc. where food is handled. They
also replace regulations 19, 20 and 21 of the Public Health
(Meat) Regulations, 1924 in respect of the transport and carrying
of meat.
The regulations lay down requirements in respect of (a) the
cleanliness of food premises and stalls etc. and of apparatus and
equipment, (b) the hygienic handling of food, (c) the cleanliness
of persons engaged in the handling of food and of their clothing,
and the action to be taken where they suffer from, or are carriers
of, certain infections, (d) the construction of food premises,
the repair and maintenance of food premises, stalls, vehicles
etc., and the facilities to be provided, and (e) the temperature
at which certain foods that are particularly liable to transmit
disease are to be kept in food premises.
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