Day 099 - 08 Mar 95 - Page 29
1
2 Q. Can you turn to page 133? In my copy they are two sided
3 pages. You will find 133 on the top right-hand side
4 somewhere in the middle of these pages?
5 A. Yes.
6
7 Q. And a table 19, do you see that?
8 A. Yes, I have that.
9
10 Q. Headed "Raw Meats"?
11 A. Yes.
12
13 Q. "Sampling plans and recommended by microbiological limits
14 for raw meat". Do you happen to know the date of this?
15 I see some dates from the 1970s?
16 A. I do not know the date of the article, no.
17
18 Q. 1981 or 1982?
19
20 MS. STEEL: Could we ask if the cover and the part of the book
21 that usually gives the date be supplied?
22
23 MR. RAMPTON: Yes, I think that is a good idea.
24
25 MR. JUSTICE BELL: And to say precisely what it is as well.
26
27 MR. RAMPTON: Yes. They use, if you look at table 19, the same
28 notation in the right-hand side of the table "n", c", "m"
29 and "M", do they not?
30 A. Yes they do.
31
32 Q. For "M", carcass meat before chilling, they give 10 to the
33 6, that is to say, it looks like one million, does it not?
34 A. Yes, that is one million, yes.
35
36 Q. Then they give carcass meat chilled, 10,000,000?
37 A. Yes.
38
39 Q. Carcass meat frozen also 10,000,000; boneless meat frozen
40 also 10,000,000; comminuted meat -- which means smashed
41 meat, does it not?
42 A. That is right, yes.
43
44 Q. Ground up meat?
45 A. Ground up, yes.
46
47 Q. Also 10 to the 7 as, as it were, the unsatisfactory
48 threshold. Do you know -- if you do not, tell us you do
49 not -- why the McDonald's specification top limit which is
50 -- this would be the same, would it not, it is 10,000,000?
51 A. It is -- the actual McDonald's specification for
52 chicken meat is slightly tighter than that actually.
53
54 Q. I wonder if you are right about chicken meat, Mr. Kenny.
55 Look at the middle of the table. It says: "Boneless meat,
56 frozen beef, veal, pork, mutton".
57 A. Right.
58
59 Q. Do you think, in fact, maybe it is all kinds of meat?
60
