Details are given of the necessary steps to be taken to manufacture, store and retain these food products under hygienic conditions. The value of scientific control is stressed, but it is pointed out that no one bacteriological test is in itself reliable. Finally, a plea is made for even greater co-operation between the sanitary authorities and the manufacturers, and for the problem of hygiene to be treated as a matter of the education of the masses.
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References
1.
J. Patton.Bacteriological Control of Ice Cream. Food, Dec., 1950, 462.
