Day 081 - 31 Jan 95 - Page 35
1 MR. MORRIS: So why is the distinguish important then?
2 A. Only that salmonella is more common in poultry.
3
4 Q. It is impossible to eliminate in poultry?
5 A. It is not impossible. There is an eradication scheme
6 now to remove it from flocks.
7
8 Q. What volume do you have there?
9 A. Volume VIII.
10
11 Q. In volume VII there are McDonald's microbiological
12 standards for Sun Valley, yellow VII. Is the aim to have
13 nought, zero, presence of salmonella?
14 A. If it could be achieved, that would be desirable, yes.
15
16 Q. But in chickens it cannot be achieved, realistically
17 speaking, in today's industry?
18 A. I said there is an eradication programme underway now
19 to try to reduce this to a minimum. This is a natural gut
20 inhabitant which has been with us for as long as we know.
21
22 Q. You said it has been a problem "as long as we know"; has it
23 been an increasing problem, salmonella in chicken products?
24 A. It was increasing, yes.
25
26 Q. Sorry?
27 A. It has increased over the years.
28
29 Q. Especially, say, in the late 80s/early 90s it was
30 identified as a major problem?
31 A. Yes.
32
33 MR. JUSTICE BELL: Do we need yellow VII?
34
35 MR. MORRIS: Yes, page 38, yellow VII, please. I am not sure of
36 the tab number.
37
38 MR. JUSTICE BELL: It is F of 1.
39
40 MR. MORRIS: Yes. (To the witness): I notice on this page
41 which we have been given as the microbiological standards,
42 there is no reference to salmonella at all?
43 A. Yes.
44
45 Q. Did you ask Sun Valley about salmonella testing?
46 A. Not specifically, no.
47
48 Q. But if salmonella is a major health problem, potential
49 health problem, and it is well known and it is accepted
50 that it is impossible, well, largely impossible to
51 eliminate, and it is going to be present in chicken, would
52 you not have been expected to have been shown some kind of
53 figures about salmonella, what procedures they have for
54 dealing with it, testing?
55 A. Well, there is not a lot they can do about it. I said
56 earlier, it is the cooking which is important in the case
57 of salmonella. That will destroy any salmonella that is
58 present. So, the presence in the raw product is, to a
59 large extent, irrelevant.
60
