Day 099 - 08 Mar 95 - Page 37


     
     1   Q.   The limit for TVC or the "M" is 5,000,000, right.
     2        A.  That is right, yes.
     3
     4   Q.   So long as you have been at McDonald's has that always been
     5        the limit for chicken?
     6        A.  Yes.
     7
     8   Q.   Perhaps just leaving that where it is, please turn to your
     9        appendix 6 so it should be F, I think -----
    10
    11   MR. JUSTICE BELL:  That is, you would say, your justification
    12        for your comment that your chicken was tougher than -- that
    13        is a most unfortunate way of expressing it --- tighter.
    14
    15   Q.   -- that your chickens standards were tougher than the other
    16        meat?
    17        A.  Which was 10,000,000, yes.
    18
    19   MR. RAMPTON:  Anyhow, that is 5,000,000 on the specification.
    20        Have you got your appendix 6 now?
    21        A.  Yes.
    22
    23   Q.   This is Sun Valley document, McDonald's products
    24        microbiological standards.  I have not a date for this
    25        document, I am afraid, Mr. Kenny, but you will see that it
    26        is divided up into, first of all, into Raw Meat and
    27        Finished Product, yes?
    28        A.  Yes.
    29
    30   Q.   Raw Meat again divided up by what we might call bits of the
    31        carcass, breast, thigh and skin.  TVC for breast is limited
    32        to one million, is it not?
    33        A.  That is right, yes.
    34
    35   Q.   Do you know the reason why, as in the case of McKey, Sun
    36        Valley's own standard is -- is that a log cycle or half a
    37        log cycle?
    38        A.  That is half a log cycle lower than McDonald's.
    39
    40   Q.   What is the reason for that?
    41        A.  Well, certainly, they are able to meet a lower
    42        specification on the micro count so they do.
    43
    44   Q.   Then they set out separately under "breast" three different
    45        kinds of organism, coli forms generally, not all of which
    46        I take it will be pathogenic?
    47        A.  That is correct, yes.
    48
    49   Q.   Pseudomonas, what about them?  What do you know about them?
    50        A.  Again pseudomonas are a bacteria that are able to grow 
    51        at lower temperatures and it is good to know what load you 
    52        have on those. 
    53
    54   Q.   They seem to be limited to 10,000?
    55        A.  Yes.
    56
    57   Q.   In fact, the coli forms are limited to 5,000, are they not?
    58        A.  The coli forms are at 5,000, yes.
    59
    60   Q.   The pseudomonas are at 10,000; whereas the poor little

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