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23
(5) A complaint was received regarding a piece of glass found in a
loaf of bread. On investigation it was found that this piece of glass fitted
perfectly to a damaged butter dish at the complainants home.
(6) A complaint was received that a loaf of bread sold under a
proprietory name was not genuine. The loaf was submitted to the Public
Analyst who was able to certify that it was satisfactory.
ICE CREAM.
Forty-six samples were submitted to the methylene blue
test and, of these forty-three were placed in grades I and II.
One was placed in grade III and two in the low category of grade
IV. The results can be said to be satisfactory. The methylene
blue test does not provide a guarantee of safety but it does
serve as a simple and practical method of grading ice-cream
according to its degree of bacterial cleanliness and samples
which consistently fail to reach grades I or II give reasonable
grounds to indicate defects in manufacture or handling requiring
further investigation. The certificate giving the results of testing
has the following note appended :—
" Owing to the numerous factors governing the hygienic
quality of ice-cream it is unwise to pay too much attention
to the bacteriological results of any single sample. Judgement
should be based rather on a series of samples. It is
suggested over a six monthly period 50 per cent of vendors
samples should fall into grade 1, 80 per cent into grades I
or II, not more than 20 per cent into grade III and none
into grade IV

It should be noted that the three samples placed in grades 3
and 4 were manufactured by a firm outside this Borough. The
Health Department of the Council concerned was notified and
subsequent samples proved satisfactory.
Ice-cream generally must now contain not less than 5% fat, 10%
sugar and 1½% milk solids other than fat, although some variations
in this standard are permitted where ice-cream contains fruit or,
because of the Jewish dietary law, is sold as Parev (Kosher) Ice.