[Report 1962] / Medical Officer of Health, Taunton Borough.

  • Taunton (England). Borough Council.
Date:
1962
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1962] / Medical Officer of Health, Taunton Borough. Source: Wellcome Collection.

    33/46 (page 29)
    BACTERIOLOGICAL EXAMINATION OF FOOD The taking of samples of ice cream, liquid egg and water has been the regular practice for many years; but during the year it has been extended to include meat, meat products and artificial cream. These last mentioned items are sampled either at the premises of the producer, or as sold to customers in the shops. At the moment the examination of meat, meat products and artificial cream is limited to the presence of pathogenic organisms; but it is hoped that in the near future it will be possible for the tests to include a plate count for b. coli and other bacteria. This is a natural corollary to the inspection of food premises under the Food Hygiene Regulations, as such results would be of inestimable value in making a true assess¬ ment of the degree of hygiene practised in the various food premises. Even without the benefit of a plate count it has been found that the mere fact of sampling has a very salutary effect on all members of the food trade from factory managers to shop assistants, and tends to keep all concerned “on their toes.’’ Details of the various samples taken are given below :— Artificial Cream. The total number of samples taken was 57, of which about 20% were taken at the place of manufacture and the rest from confec¬ tionery which was exposed for sale in the shops. No evidence of pathogens was found; but during the course of sampling a batch of chocolate coated sponge rolls were found to be affected with mould, and this eventually led to the vendors being prosecuted. Ice Cream. The total number of samples taken was 73; of which 49 were from the large national manufacturers, and 24 from two local pro¬ ducers who use the “Cold Mix” method of manufacture. Details are as follows :— Grade 1 Grade 2 Grade 3 Grade 4 Hot Mix . 48 1 — — Cold Mix ... ... 18 3 2 1 A thorough investigation of the three unsatisfactory Cold Mix samples in Grades 3 and 4 was carried out; and it was found that the probable cause was a contaminated tin of the Cold Mix powder, because immediately it was discarded and a fresh tin started the