Day 099 - 08 Mar 95 - Page 71


     
     1        any of the evidence which has been given as to the
     2        precautions which are taken against pathogenic bacteria
     3        which we have had plenty of evidence so far in this case.
     4
     5   MR. MORRIS:  So what are the causes of a temperature breakdown?
     6        Is it just in a truck when it is about to deliver to a
     7        store or something or to a restaurant?  Is it just it goes
     8        defunct or are there fluctuations in the temperature
     9        controls?
    10        A.  No.  The majority of cases where we have temperature
    11        problems is where the actual machinery is broken, so it is
    12        no longer pumping out cold air.
    13
    14   Q.   So if it is broken it is not working at all?
    15        A.  Yes, or not working effectively.
    16
    17   Q.   Or not working effectively?
    18        A.  Yes.
    19
    20   Q.   Could you give the temperatures at which the various
    21        pathogenic bacteria that have been identified start to
    22        become active or spread?  Shall we go through them by one
    23        by one?  You say you have got some knowledge of this
    24        matter, have you?
    25        A.  Yes, I have some knowledge indeed.
    26
    27   Q.   Could you give us the temperature, for example, for
    28        botulism?  What is the actual word for "botulism"?
    29        A.  You are asking me about the optimum growth temperatures
    30        for a specific ----
    31
    32   Q.   No, the temperature at which they start to become active
    33        and multiply, the minimum temperature?
    34        A.  Well, above 6 degrees centigrade there will be some
    35        activity, although it will be extremely slow.
    36
    37   Q.   Never mind above 6.  What is the minimum temperature for
    38        botulinum where it can start to put ----
    39
    40   MR. RAMPTON:  No, Mr. Morris' science is, I am afraid, way out
    41        of kilter.  The problem with botulism is it has nothing to
    42        do with the organism.  It is the toxin we all know -----
    43
    44   MR. JUSTICE BELL:  Very well.
    45
    46   MR. MORRIS:  I have not got the name in front of me.
    47
    48   MR. JUSTICE BELL:  Clostridium.
    49        A.  Botulinum.
    50 
    51   MR. JUSTICE BELL:  What I think you could usefully do, you have 
    52        got this 6 degrees, that covers a number of potentially 
    53        pathogenic bacteria, does it?
    54        A.  It is a food industry standard really which all
    55        bacteria, not just pathogenic bacteria.
    56
    57   Q.   What I would like you to do is just give a very short
    58        thumbnail sketch of why that is taken as a watershed, just
    59        to get you started.  It may be, for instance, that
    60        pathogenic bacteria can multiply at 5 degrees centigrade

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