Abstract
Recently soft-icecream has come rapidly into popular taste, manufactured in small facilities such as kitchens of coffee-shops. A survey was conducted to find out any influence of the actual situation of manufacturing upon the sanitary conditions of finished products, chiefly from a bacteriological point of view.
In the survey, samples were collected during the manufacturing process of soft-icecream and examined for the presence of bacteria, especially Escherichia coli. For this purpose, plants of 8 makers were selected at random. There the capacity of the manufacturing machine, the process of manufacturing, tools and utensils used in the process, raw material, and finished products were investigated. When the raw material and finished product were compared, the latter was markedly, contaminated probably due to imperfect disinfection of the machinery.
It has been reported that fish and other seafood were incriminated for about 60 per cent of the outbreaks of food poisoning all over the countly. Also in Gifu Prefecture there were many outbreaks of food poisoning the cause of which was the ingestion of fish and its processed products. Fish is indispensable for the Japanese as food. Although it is eaten mostly raw, it is cooked and handled directly with bare hands in almost all cases. Such being the case, a survey was conducted to elucidate the actual state of contamination of sashimi, or sliced raw fish, and sushi, or fancy raw-fish relish. As a result, all the samples of sliced raw fish gave positive coliform-bacteria tests.
