[Report 1949] / Medical Officer of Health, Ilfracombe U.D.C.

  • Ilfracombe (England). Urban District Council.
Date:
1949
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1949] / Medical Officer of Health, Ilfracombe U.D.C. Source: Wellcome Collection.

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    Grade 1 is considered satisfactory, Grade 2 is considered fair, Grade 3 is considered unsatisfactory, and Grade 4 is considered very bad. During the Summer of 1949 the results of 48 samples tested in the approved manner were received, 40 or 83.2% were placed in Grade 1 ; 4 or 8.3% were in Grade 2 ; 3 or 6.2% were in Grade 3 ; and 1 or 2.1% came into Grade 4. 10 other samples, which were obtained and submitted during the very warm weather, were tested, but, owing to the hot weather having raised the waterbath temperature during pre-incubation of the ice cream to more than 20° C, the reports on these 10 samples cannot be considered as strictly valid, 6 of the samples came into Grade 3 and 4 into Grade 4. It is probable that, had the waterbath temperature been the proper temperature, the grading of these samples would have been in a higher category. The figures this Year again show an improvement over those of the previous years which may be noted from the following table :— 1947 1948 1949 Grade 1 19 34 40 Grade 2 17 20 4 Grade 3 13 17 3 Grade 4 10 9 1 It is advised that the quality of ice cream from any vendor should not be assessed on the basis of a single sample, but that a number of samples should be taken in order to obtain a general opinion. When results fall below Grade 2, a special visit is always made to the premises and an inspection made of the plant. Six informal samples of ice cream were obtained and forwarded to the Public Analyst to be examined for fat contents. The percentage of fat in the respective samples was :— 4.1%, 4.8%, 8.4%, 9.4%, 10.2%, 11.9%. There is no legal standard for fat content but this year the Ministry of Food have made available additional supplies of sugar and fats to ice cream manufacturers, conditional on the signing of an agreement that their ice cream will have a minimum fat content of 2i%. The whole of the samples were well above the Ministry’s minimum. In order to supervise the production and handling of ice cream : 172 visits were made to premises where ice cream was manufactured or sold.