[Report 1953] / Medical Officer of Health, Whitworth U.D.C.

  • Whitworth (England). Urban District Council.
Date:
1953
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1953] / Medical Officer of Health, Whitworth U.D.C. Source: Wellcome Collection.

    31/36 (page 29)
    Owing to the numerous factors governing the hygienic quality of ice cream, it is unwise to pay much attention to the bacteriological results on any single sample. Judgment should be based rather on a series of samples. It is suggested that over a six-monthly period 50% of a vendor’s samples should fall into Grade 1, 80% into Grades 1 or 2, not more than 20% into Grade 3, and none into Grade 4. Of the one sample which was Grade 4, the matter was taken up with the producer. 13other samples of iced-products were obtained and 11 were reported upon as satisfactory. Food and Drugs Acts, 1938 to 1950. The provision of the above Acts, so far as they relate to the sampling of food for nature, substance and quality are administered by the Lancashire County Council in co¬ operation with the Local Authority. A total of 50 samples was obtained, of these 26 were of milk and the 24 others comprised :— 5 Tea. 1 Blancmange Powder. 1 Coffee. 1 Sponge Cake & Sponge Pudding Mixture, sweetened. 1 Semolina. 1 Ground Rice. 1 Rice. 1 Cheese Spread. 1 Figs 1 Rum 4 Whisky. 1 Gin. 1 Boracic Powder. 2 Aspirin Tablets. 1 Candy Cigarette. 1 Borax (Commercial). All the samples were reported by the County Analyst to be genuine with the exception of the following :— 1. Informal Freezing point indicated Formal Sample Milk. the presence of 22 per obtained, cent extraneous water. Food Shops, etc. There has been a noticeable improvement in food shops, regarding the covering of food placed on the counter. Many shops are now fitted with glass counter covers. A further improvement which has been carried out is in seeing that all kitchen workers wear head gear whilst handling food, and it would definitely be a step forward if, instead of food cooling taking place wherever possible, a definite cooling store was provided. Attention has had to be called to the presence of animals in the room where food was being prepared.