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77
In July I had occasion to deal with a quantity of drinking straws
in a verminous condition. Finally 440 boxes containing 1,000 straws
were surrendered by the wholesaler and destroyed at Manor Place Depot.
Early in the year the following memorandum relative to the conditions
of manufacture and sale of ice cream issued by the Department were left
at all premises concerned and all applicants for Registration received a
copy. Further visits were made and the requirements discussed with the
proprietors and suggestions for the general improvement of the premises
made. These improvements have been satisfactorily carried out.
Manufacturers of Ice Cream.
As a maker of ice cream, your attention is directed to the attached
memorandum.
Ice cream is rapidly increasing in popularity. Made under hygienic
conditions and of suitable ingredients, its value as a food is unquestionable.
Samples recently taken in the Borough for the purpose of bacteriological
examination show that there is a need of a better and more
thorough appreciation of the elementary factors which, when strictly
adhered to, will ensure a pure cream, more or less free from bacteria
or germs.
It is necessary in the first place to point out that chemical purity
is separate and distinct from bacteriological purity. Ice cream made
from the finest ingredients and of excellent quality, may be found on
examination to contain bacteria in enormous numbers, due largely to
some faulty or careless method of handling, or to the exposure of the
mix to dust contamination.
It must be distinctly understood that ice cream is a milk product,
and the same care and precautions necessary in handling milk must be
observed. I am personally in favour of a boiled mix, or a mix held at a
temperature of 150 degrees F. for 30 minutes, in order to ensure a sterile
product.
The Officers of my department will be only too pleased to give advice
or assistance in connection with the hygienic layout and management
of your cream making premises, should you so desire it.
Premises: General.—The factory or ice cream premises should form a
separate and distinct section, quite independent of any other business
carried on. The floor, walls and ceiling shall be finished in impervious