Day 101 - 10 Mar 95 - Page 68
1 Q. Then there were names, French perhaps, other parts of
2 Europe, the Orleon chicken; which of those suppliers
3 actually supply chickens which eventually come to
4 McDonald's at this present time in this country?
5 A. It is only meat that originates from Grandstand Road
6 from Hereford, from Sun Valley.
7
8 Q. It is taken out from Sun Valley to France, processed and
9 taken back again?
10 A. Exactly.
11
12 Q. Only two other matters, Mr. Kenny. You were asked about
13 Mr. Morris, though he did not pursue it, as far as I could
14 tell, about clostridium botulinum; do you remember that?
15 A. Yes.
16
17 Q. I think it was yesterday. Do you know how the toxicity of
18 clostridium botulinum, so far as humans are concerned, how
19 it arises?
20 A. Yes, it is through the production of toxin.
21
22 Q. Do you know what the conditions are in which that toxin may
23 be produced?
24 A. Yes, it is a toxin that is basically -- it is
25 temperature sensitive, a toxin that would be destroyed by
26 temperature, so the cooking of a product destroys that
27 toxin. The bacteria is an aerobic bacteria, so it needs to
28 be kept in oxygen free conditions. Really, it is only an
29 issue in two areas of food production, and that is in the
30 canning industry where the heat treatment, although it
31 kills the toxin that is produced, the bacteria forms spores
32 which are particularly heat sensitive; the rest of the
33 bacteria are killed. It also has to be a low acid
34 environment. Then, once the cans have cooled down again,
35 the bacteria spores can germinate and you can get toxin
36 production. It is really prevalent, I guess, in things
37 like canned vegetables where there, perhaps, is not much
38 further heat treatment.
39
40 Q. What I was concerned to ask you was this: To what extent
41 (if any) is clostridium botulinum a consideration for
42 McDonald's?
43 A. It is of no consideration really. It is not associated
44 at all with the food side of McDonald's.
45
46 Q. Are any of your products produced at what we call a
47 favourable temperature for the bacterium in anaerobic
48 conditions?
49 A. No, they are not.
50
51 Q. Finally this: Could you please -- you may have it there
52 -- find yellow file 7?
53 A. Yes.
54
55 Q. This is your statement. Turn to appendix one, please,
56 which is McKey's quality control checks.
57 A. Yes.
58
59 Q. 41, as they are at the date of this document. I want to
60 clarify something that Mr. Morris was putting to you
