Day 099 - 08 Mar 95 - Page 38


     
     1        Staphylococcus aureus are only allowed to have 500.  Do you
     2        see that?
     3        A.  Yes, the pseudomonas are at 1 x 10 to the 5 which is
     4        100,000.
     5
     6   Q.   Sorry, 100,000, yes.  You are quite right.  Then the TVCs
     7        for thigh and skin are both a million but they are not
     8        split up in the same way as the breast.  Do you know what
     9        the reason for that is or not?
    10        A.   Sorry, could you ask the question?
    11
    12   Q.    You see under "breast" there are sub-categories, coli
    13        forms, pseudomonas, Staphylococcus aureus, under "thigh"
    14        and "skin" there are not?
    15        A.  They only do total counts on the thigh and the skin.
    16
    17   Q.   Does that concern you from a human health point of view?
    18        A.  Well, they do tests on the finish product as well, so
    19        the majority of the meat that we use is breast meat, so it
    20        is important to know the loading on that.
    21
    22   MR. JUSTICE BELL:  You may have explained it and I have not
    23        followed, both McNuggets and McChicken are finished
    24        products?
    25        A.  Yes.
    26
    27   Q.   Mr. Rampton was asking why not the divisions under
    28        "McChicken" that there under "McNuggetts".  You may have
    29        explained it and I just have not followed.
    30
    31   MR. RAMPTON:  Can I ask, what is "McChicken" made of?
    32        A.  The McChicken is only breast meat.  That is the only
    33        meat that is used in the chicken.  So, those tests have
    34        already been done on the breast meat under the raw material
    35        section.  Thigh and skin are used only in the McNuggets so
    36        that is why we do the additional -----
    37
    38   MR. JUSTICE BELL:  I see, not having taken the TVC on them on
    39        raw meat, you do the more specific ones on the finished
    40        product?
    41        A.  That is right.
    42
    43   Q.   It is the other way round with the McChicken breast?
    44        A.  Yes.
    45
    46   MR. RAMPTON:  So we see, do we not, that whereas in the raw
    47        breast meat you are allowed to have 5,000 coli forms,
    48        colonies of coli forms -- have I got that one right?
    49        A.  Yes.
    50 
    51   Q.   -- in the McNuggetts you are only allowed 1,000? 
    52        A.  That is right, yes. 
    53
    54   Q.   The permitted level of Staphylococcus aureus is the same?
    55        A.  Yes.
    56
    57   Q.   But that is for the whole product which is both the thigh
    58        and breast, yes?
    59        A.  Yes.
    60

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