Day 244 - 03 May 96 - Page 25
1 are" ---
2 A. That should be "is".
3
4 Q. "-- is commonly found in poultry and red meat, to the same
5 or higher levels than Salmonella spp". What is "spp"?
6 A. For the record, that is just short for "species".
7
8 Q. "The organisms in question are not heat resistant and any
9 heat profile intended to destroy salmonellae will also
10 despatch campylobacter spp. Moreover, there is no evidence
11 that campylobacter spp can multiply in foods.
12
13 "However, unlike salmonella, campylobacter spp are known to
14 cause illness at very low dose rates, similar to those
15 attributable to E.Coli. On this basis, it has been common
16 in the past to consider campylobacter enteritis a
17 food-borne disease rather than the classical
18 food-poisoning. This means that, unlike salmonellosis,
19 which is typically transmitted by high numbers of bacteria
20 and thus usually requires an element of temperature abuse
21 in foods for multiplication to occur - no such abuse is
22 necessary for transmission of campylobacter enteritis.
23 Should the organism be present in small number in a meat
24 burger - which is very probable - and sufficient core
25 temperatures are not achieved, disease transmission is
26 possible."
27
28 That is your signature at the bottom?
29 A. Yes.
30
31 Q. Do you stand by that statement on E.Coli and Campylobacter?
32 A. Yes, as amended and as accepted.
33
34 MR. MORRIS: Thank you. No further questions.
35
36 MR. JUSTICE BELL: Do you wish to ask anything, Ms. Steel?
37
38 MS. STEEL: No.
39
40 Cross-examined by MR. RAMPTON
41
42 MR. RAMPTON: Dr. North, what was the subject -- I think you
43 probably mentioned it before but I am afraid I have
44 forgotten -- of your doctorate thesis?
45 A. The quality of surveillance of salmonella food -- of
46 food poisoning in the UK.
47
48 Q. Remind me, if you will, what your scientific qualifications
49 are precisely?
50 A. That is my primary scientific qualification. My
51 background, as you well know, is that of Environmental
52 Health Officer and that is my broad exposure to the general
53 discipline.
54
55 Q. Where you tell us about the effects, as you perceive them,
56 or possible effects of, for example, pesticide residues in
57 bread or meat on the human physiology, human nervous
58 system, you are necessarily relying upon the expertise of
59 others, are you not?
60 A. Necessarily so.
