Day 016 - 22 Jul 94 - Page 56
1 different levels of risk, and the conclusion, as
I understand it, is at the current levels of use (which
2 are, of course, well within those laid down by the
regulatory authorities anyway) that there is no danger.
3 On the other hand, there is also the benefit of protecting
against botulism which is a particularly nasty condition
4 -- it kills people.
5 Q. Yes, it is definitely nasty; that is for sure. There is
concern, though, is there not? So, again we have a
6 situation where there is doubt about the use of something
and the benefit of the doubt is being given to the product
7 rather than the consumer?
A. No. I do not accept your conclusion that there is
8 doubt. What I am saying is that in the past there has
been concern and this has been subject to a tremendous
9 amount of thought and evaluation and research, and this is
the conclusion that has emerged.
10
There is, I mean, has been around for a long time and
11 again, as far as I know, there is no evidence to suggest
that in practice it is likely to be hazardous. I mean,
12 you have to understand that these issues are considered
very, very seriously by the regulatory authorities.
13
MR. JUSTICE BELL: Can I see what the anxiety is? Item under C
14 on page 73, we have a recommendation concerning exposure
to pre-formed -- how do you pronounce the word?
15 A. Nitrosamines.
16 Q. They say: "Keep the amounts down to the minimum required
to achieve the necessary preservative effect and to ensure
17 microbiological safety"?
A. It is a matter of balancing up the different factors.
18
Q. Then they emphasise the importance of using only nitrite
19 mixed with salt in meat production because that would
automatically limit the amount of nitrite which could be
20 added and prevent accidental poisoning through the
addition of excessive quantities?
21 A. Yes.
Q. Not avoiding adding any at all?
22 A. That is right.
23 Q. But excessive quantities.
24 MS. STEEL: Is it right that the use of sodium nitrate and
sodium nitrite is restricted more severely in other
25 countries?
A. I really do not know that.
26
Q. Going on to carrageenan, this has been reclassified as
27 group B. That means there are doubts about its safety,
does it not?
28 A. Well, it means it is under review, yes.
29 Q. Right. So it is continuing to be used?
A. That is right, but they would only allow it to be
30 continued to be used if they were satisfied that it was
safe.
