Day 104 - 15 Mar 95 - Page 11
1 six. If I could answer your question from my point of
2 view?
3
4 Q. Yes, that is what I was asking, yes.
5 A. There is a considerable margin of error for the growth
6 of, for example, Salmonella at those temperatures and 10
7 degrees Centigrade, in my opinion, is a perfectly safe
8 temperature at which to handle meat.
9
10 Q. Are we right in supposing that some organisms will start to
11 proliferate at lower temperatures than others?
12 A. Indeed.
13
14 Q. Which are the ones which, so far as you are aware, begin to
15 proliferate at somewhat lower temperatures than 10 or even
16 seven degrees?
17 A. There are a group of organisms which come under the
18 heading of mesophiles, in fact, and these tend to be
19 spoilage type of organisms.
20
21 Q. We are not concerned with spoilage organisms. We are
22 concerned with those which may be pathogenic in humans?
23 A. Quite, but the pathogenic organisms below that tend not
24 to proliferate at all at those sort of temperatures.
25
26 Q. Does that include E.coli 0157?
27 A. Yes.
28
29 Q. Independently of Jarrett, do you know the Bristol Food
30 Laboratory?
31 A. Yes, I do. I know its founder and Managing Director
32 very well -- Dr. Peter Roberts.
33
34 Q. How long have you known them?
35 A. 12 years.
36
37 Q. Have you worked with them?
38 A. Yes, I have.
39
40 Q. Give us an idea of the standard that they apply in their
41 work; are they a bunch of cowboys or a reputable outfit?
42 A. Well, Dr. Robert's company is prestigious; it is very
43 well-known. Dr. Robert is a highly skilled microbiologist
44 of good reputation in his own field. His laboratory is
45 extremely well equipped with the latest apparatus and
46 I would have every confidence in his organisation.
47
48 Q. Were Jarrett in those days, 1993 into 1994, the last part
49 of 1993, were they testing in those days specifically for
50 E.coli 0157 or not?
51 A. Yes. Immediately the requirement was placed upon them
52 by McKey Food Services, as it happens, they implemented
53 that test.
54
55 Q. Have you seen the addendum to the McKey food specification?
56 A. Yes, I have.
57
58 Q. What other microbiological tests, to your knowledge, were
59 carried out on behalf of Jarrett by Bristol Food
60 Laboratories at that time?
