Salt Lake Telegram | 1933-06-26 | Page 11 | Daily Health Service

Daily Health Service Modern Safeguards Make Ice Cream Wholesome By fly DR MORRIS FISHBEIN In genera general ice cream today is safe clean and satisfactory food and the summer consumption in the United States is tremendous In early days Ice lee cream was made with eggs and custards and had the disadvantage of including germ con con- laminations The germs thrived particularly par par- in the eggs and custard mixture mix mix- ture ure so that reports of disease due to o ice cream were fairly frequent between be- be tween 1897 and 1905 Up to 1926 a total to- to al tal of 35 epidemics traceable to ice cream had been discovered However one need not today fear tear Infection from most manufactured ice ce creams In well regulated communities com com- the mixture is pasteurized before freezing and the process serves s sto to o kill the germs of typhoid fever diphtheria and even those of ot tuberculosis tuber tuber- According to David W. W Horn the first Ice cream manufactured for wholesale distribution in the United States was developed in Baltimore in 1851 The Ice cream cone was apparently appat Invented in time for tor use at tho the worlds world's fair at St. St Louis In 1904 By 1915 refrigeration pasteurization and homogenization had been developed and the amount of ot ice cream used Increased increased In In- creased enormously Although there are arc only a few states tates which insist on pasteurization I of the mixture to be frozen for ice cream the necessities of manufacture have lave brought about the introduction of ot modern machines which insure to most mOt users a clean dean and safe sate product Much depends however on the ice cream purchaser The consumer should not accept Ice fee cream served with a dipper which J. J Is kept In rinse water that is seldom changed and which is not suitably chlorinated Investigations Investigations In In- have shown such rinse water to contain millions of 01 harmful germs erms Ice cream Is safest when it reaches the he consumer In the original pack pack- age When it is ladled out or transferred trans from large containers to small containers by a person who is himself Infected and unclean there is greater likelihood that the user may suffer Illness Ico Ice cream has hat benefited by the investigations investigations investigations in in- and nd knowledge applied to all milk products beginning with the handling of tho the cows Sterilization Sterilization tion of ot equipment control of ot sanitary sanitary sani sani- tary conditions condition In plants the elimination elimination elimina elimina- tion of ot carriers In cases of disease among in plants pasteurization tion of ot ice cream mixers are arc all problems problems lems for control by the health departments de de- of cities clUes in which the producers producers producers pro pro- have their plants Today ice cream is no longer a novelty novelty nov nov- elty cIty or a delicacy It is iJ a staple food article of ot wide consumption and from the point of view of nutrition and health a most satisfactory one