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The laboratory method here outlined and utilized by us over the past 11 years, of examining and judging ice-cream on a milk basis, appears to pro-vide a sieve of mesh generous enough to let through the passably ‘fit’ while stopping the presumably ‘doubtful’ and ‘unfit’.
Eighty-six samples of Alexandria milk ice-creams collected from various vendors in the city by Army Inspectors during the autumn months of 1944 showed, on this method, about 19% ‘unfit’—a result in remarkable agreement with fifty-eight samples from Municipal sampling, collected earlier in the year during summer months, which showed 16% ‘unfit’.
A small number of samples collected after hygienic control of the process of manufacture by Army Inspectors resulted in a total disappearance of unfit samples. The improvement arising from this controlled experiment was estimated at a lowering of 60% in total bacteria per c.c., and a reduction of 77% in coliforms.
The results of the latter experiment show what good results can be achieved in the betterment of milk ice-creams by simple hygienic measures, and should be more widely known in all centres where members of the Services are large consumers of ice-cream.
Acknowledgements are due to Lieut. J. T. S. Templeman, R.A.M.C., and his staff for their part in this investigation; and to Lieut.-Col. G. P. M. Marshall, R.A.M.C., A.D.H., for instigating the experiments on hygienic control of production.
