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69
Ice Cream (Heat Treatment, &c. Regulations) 1947-1952. 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.
After heat treatment the mixture must within 1½ hours be reduced to a
temperature of not more than 45°F. and so kept until the freezing process is
begun, A further requirement is that ice-cream shall not be sold unless it
has been kept at a temperature not exceeding 28°F. since being frozen.
(b) preparation or manufacture of sausages or potted, pressed, pickled or
preserved food intended for sale. Five premises were removed from the register
following cessation of the trade for which they were registered and the following
four new registrations were approved:-
Fish curing 1
Manufacture of Sausages 2
Cooking of Hams 1
At the end of the year 149 premises were on the Department's register:-
Preservation of meat and manufacture of sausages 120
Fish curing 24
Manufacture of meat pies and jellied eels 5
SECTION 17 (Notification of cases of food poisoning). A medical practitioner,
on becoming aware that a person is suffering from or suspected to be
suffering from food poisoning, is required to send a notification of this
information to the Medical Officer of Health of the District. Of the 13 cases
notified, four occurred in one family and three in another. In the former
instance, no causal organism was isolated and in the latter case the organism
was identified as Salmonella eastbourne but the source of the infection was not
discovered. The remaining six cases were isolated ones; in three of these
the causal organism was found to be Salmonella typhi murium, but in the other
three cases, no organism was found.
SECTION 20 (Milk and Dairies Regulations).
(a) MILK AND DAIRIES REGULATIONS, 1949-1954. These Regulations require
local authorities to keep a register of persons carrying on the trade of milk
distributor and of all dairy premises other than dairy farms in their district,
and make special provisions relating to the production treatment, handling, and
storage of milk. At the end of the year, 257 persons were registered as
"distributors", 28 operating from registered "dairy premises" in the borough,
31 from "dairy premises" outside the borough, and 198 were selling milk in
unopened containers from retail shops.
(b) THE MILK (SPECIAL DESIGNATION) (RAW MILK) REGULATIONS, 1949-1954,. Licences
granted to producers of milk to use the special designation "Accredited"
expired on 1st October, 1954, as provided for in the 1949 Raw Milk Regulations,
and "Tuberculin Tested" is the only designation now permitted by these Regulations.
After that date, therefore, dairymen retailing Accredited Milk in