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63
(a) ICE CREAM In connection with the retail sale of ice cream, 35 new
applications for registration were approved by the Public Health Committee,
and at the end of the year the premises of 331 retailers and 20 manufacturers
were registered
Samples of ice cream to the number of 88 were taken from retailers and
manufacturers and submitted to the Public Health Laboratory Service for
bacteriological examination (Methylene Blue Test), and were reported on as
follows:-
Grade 1 31
Grade 2 27
Grade 3 17
Grade 4 13
Samples falling in Grades 3 and 4, more especially when they continue
to fall into these grades, usually indicate faulty methods of treatment or
handling. In all such cases repeat samples were taken and the food inspectors
carried out detailed investigations into all stages of manufacture and
handling.
Food Standards (Ice Cream) (Amendment) Order, 1952 and Food Standards (Ice
Cream) Order, 1953. The Order of 1952, which was operative to the 31st May,
1953, provided for the food content of ice cream to be not less than 4 per
cent fat, 10 per cent sugar and 5 per cent milk solids other than fat. Food
Standards (Ice Cream) Order, 1953 came into operation on the 1st June, 1953,
and provides for the above standards to be 5%, 10% and 7½% respectively.
Of the 37 formal and 58 informal samples of ice cream taken for analysis,
5 failed to satisfy the requirement of the Order: -
Formal
(a) 54% deficient in fat and 26.7% deficient in
milk solids other than fat,
(b) 48% deficient in fat.
(c) 16% deficient in milk solids other than fat.
Informal
(a) 32. 5% deficient in fat
(b) 40% deficient in fat.
Two of the formal samples reported on adversely were repeat samples
following unsatisfactory reports on two informal samples, and as stated under
Section 3, legal proceedings were successfully taken in both cases.
Ice Cream (Heat Treatment, etc. Regulations) 1947 to 1952. These regulations
require in the case of the manufacture of ice cream.
(1) where a "complete cold mix" which is reconstituted with water,
colouring, flavouring materials, etc. is used the product must be
converted into ice cream within one hour of reconstitution.
(2) in any other case the ingredients after mixture shall not be kept
for more than one hour at any temperature which exceeds 45°F„ before
being subjected to heat treatment by one or other of the following
methods:
(i) the mixture shall be raised to and kept at a temperature of not
less than 150°F. for 30 minutes,
(ii) the mixture shall be raised to and kept at a temperature of not
less than 160°F for 10 minutes
(iii) the mixture shall be raised to and kept at a temperature of not
less than 175°F. for 15 seconds,