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British Food Journal Volume 49 Issue 6 1947

British Food Journal

ISSN: 0007-070X

Article publication date: 1 June 1947

Abstract

“Ice cream is a foodstuff in my opinion and not a confection,” stated Mr. Morley T. Parry, Northamptonshire's Chief Sanitary Inspector, at a meeting of that county's branch of the Ice Cream Alliance at Northampton on April 24th. But this very fact made it most necessary that every care should be taken to safeguard public health. Addressing the meeting on the new Ice Cream (Heat Treatment, etc.) Regulations, Mr. Parry dealt mainly, as he said, with the “etc.” These were liable to be overlooked, and he considered them certainly of no less importance than the heat treatment process itself. In particular, the regulations required traders “to protect their ice cream, at all times during its storage and distribution, from dirt, dust, or other contamination, and all apparatus and utensils must be thoroughly cleaned after use and kept clean at all times.” It is my belief, said Mr. Parry, that these requirements, together with that concerning storage temperature, will sound the death‐knell of the old‐fashioned pushcart. “I am so confident of this,” he continued, “that it is my intention to take what will probably be a ‘ test case ’ in this connection at the first opportunity. But I must add that I have seen only two such vehicles on the streets in this Borough during the last two years.” Giving examples of bacteriological tests, Mr. Parry remarked that they showed the need of coverings to prevent ingress of dust and dirt, even in shop premises, and really explained the reason for the requirement that ice cream must be stored at 28°F. He felt that protection of the product during times of busy sales was going to present the trade with an immense problem. Speaking of sampling tests of Northamptonshire's ice cream, Mr. Parry had an encouraging word to say about the county's manufacturers and traders. “Since early 1946 we have never had a really bad bacteriological sample from any traders following the methods we have advised,” he said. “I would like to take this opportunity to compliment local traders on the efforts they have made to carry out suggestions my department has made to them, many of which must have seemed ‘finicking.’” He announced that a modified form of the Methylene Blue Reduction Test used for milk was now to be used for testing ice cream samples in place of the bacteriological examination which gave plate counts, B. Coli and Faecal Coli contents.

Citation

(1947), "British Food Journal Volume 49 Issue 6 1947", British Food Journal, Vol. 49 No. 6, pp. 51-60. https://doi.org/10.1108/eb011424

Publisher

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MCB UP Ltd

Copyright © 1947, MCB UP Limited