Day 097 - 06 Mar 95 - Page 68
1 batches or samples are identified as being of reject
2 quality in this regard?
3 A. Well, not very many.
4
5 Q. No. If it is found what happens to the meat from which the
6 sample was taken?
7 A. Well, different customers have different
8 specifications, so should we find (and I would say it is
9 very rare) that a count exceeds that which is acceptable to
10 a customer, it might be possible to use that meat for
11 another purpose, to another customer who is doing something
12 different with it.
13
14 Q. You told us a moment ago that you have never in fact
15 managed to isolate any E.coli ever in any sample you have
16 taken?
17 A. 0157.
18
19 Q. I know there are I do not know how many different coli
20 forms, but I am only concerned with 0157.
21 A. Yes.
22
23 Q. What would you do with meat in which you did find, if you
24 did, 0157?
25 A. I think what would we do is obviously isolate that
26 batch and carry out further testing. We certainly would
27 not supply it to McKeys.
28
29 Q. Does McKey often reject meat supplied by you?
30 A. Not often, no.
31
32 Q. Not often. How often do you think?
33 A. I cannot remember the last time that they actually
34 rejected meat for any reason, to be honest.
35
36 Q. They do their own microbiological testing anyway, do they
37 not?
38 A. Of course, yes.
39
40 Q. How important do you think the question of temperature is
41 in the maintenance of the safety of meat for human
42 consumption?
43 A. Of paramount importance.
44
45 Q. Paramount?
46 A. Yes.
47
48 Q. What temperature is the meat when it leaves your premises?
49 A. For McKey?
50
51 Q. Yes, for McKey.
52 A. It would be under 4 degrees centigrade.
53
54 Q. Under 4?
55 A. Yes.
56
57 Q. What is its mode of transport from Midland Meat to McKey?
58 A. Refrigerated vehicle.
59
60 Q. Do you send it both to Scunthorpe and to Milton Keynes?
