Day 081 - 31 Jan 95 - Page 54
1
2 Q. Can you just tell us what are the factors involved in
3 transmission?
4 A. I am not quite sure what you are asking me to say.
5
6 MR. JUSTICE BELL: Can we put it this way: so far as
7 transmission is concerned, is there anything which
8 distinguishes campylobacter from salmonella or other
9 organisms?
10 A. Well, basically all of these could be prevented in the
11 same way that food hygiene will be effective in reducing
12 the incidence of all of them.
13
14 Q. So the same areas which have been explored so far as
15 contamination and transmission are concerned, would apply
16 to campylobacter?
17 A. Yes.
18
19 MS. STEEL: What is known about the infective dose that is
20 needed for campylobacter?
21 A. I do not know.
22
23 Q. You do not know? Do you know whether it is lower or higher
24 than salmonella?
25 A. I do not know.
26
27 Q. You do not know?
28 A. No.
29
30 Q. Do you know whether it needs to multiply in the food in
31 order for someone to suffer the symptoms?
32 A. No.
33
34 Q. Are you aware that in the past year there has been a 300
35 per cent increase in human food poisoning associated with a
36 particular strain of salmonella?
37 A. No.
38
39 Q. You have heard of salmonella typhimurium?
40 A. Yes.
41
42 MR. JUSTICE BELL: Can you spell that?
43
44 MS. STEEL: T-Y-P-H-I-M-U-R-I-U-M. What do you know about that
45 in particular?
46 A. Well, it is a type of salmonella that was very common
47 at one time. It has now been superseded by other types of
48 salmonella. There may well have been a recent outbreak
49 which has brought it to prominence again, I do not know.
50
51 Q. Of type 104C?
52 A. Yes.
53
54 Q. You do not know?
55 A. No.
56
57 Q. You have not heard any concerns about that particular
58 strain being resistant to antibiotics?
59 A. No.
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