Day 094 - 01 Mar 95 - Page 35
1 A. No, that is incorrect.
2
3 Q. What do you think the situation was then?
4 A. They have been testing all along. What has not
5 happened is that in the past, for instance, if we speak of
6 E.coli 0157, in the past, if your test came back positive,
7 you could still use that meat; now you cannot.
8
9 Q. When did that change happen?
10 A. That change happened last year. We were the ones who
11 made it happen. McDonald's made it happen. That is why we
12 do not rely on the government. That is why I make those
13 comments. It goes back to the battle that has been going
14 on, because the government is saying: "We need to test a
15 more scientific test. We need to test for bacteria". The
16 inspectors, if you let me finish, the inspectors are
17 saying: "We can do the job visually". You cannot see the
18 bacteria. That is why the battle is going on. That is why
19 we do not rely on the inspectors. We do the testing. We
20 were require our suppliers way before the regulations that
21 if they have an E.coli positive not to use it.
22
23 Q. When did McDonald's bring that in then?
24 A. I think it was in 1992.
25
26 Q. In 1992?
27 A. I was personally involved in that phase, heavily
28 involved.
29
30 Q. What about in terms of other bacteria, though?
31 A. We are not that far yet. We are pushing for more
32 regulations, but it is difficult to change an industry. We
33 can do it, we can potentially do it, but we need the
34 regulations that we have been pushing for that.
35
36 In the last, under Secretary Epsy, the food safety
37 inspection service, the head of the food safety inspection
38 service, Dr. Russell Cross, who was a very close partner
39 when I was at Texas A&M, he went on to lead this agency. We
40 worked very closely with him. We share our information to
41 proven that it could be done. We wanted the whole industry
42 to change because it benefits everybody, but it is
43 extremely difficult to change the regulations that will
44 affect the entire industry.
45
46 Even to this day, it is extremely difficult to make it a
47 scientific based decision, especially when it comes to
48 bacteria. Even if you test negative the result, there is
49 no scientific data to support that it is free from E.coli.
50 Just -- we are just not there.
51
52 Q. Of course, there are only selected parts of the meat that
53 would be tested as well?
54 A. We select, we take compositive samples.
55
56 Q. Once it has been ground up?
57 A. Yes. That is the best way. If you want to find it,
58 that is the best way.
59
60 Q. But you still could miss some?
