Day 283 - 21 Oct 96 - Page 15
1 health, and that bacterial contamination, if not removed by
2 cooking, can lead to food poisoning and that it contains
3 many additives, some of which can be harmful to children.
4
5 I don't know why, when we originally served these, that the
6 last point in these meanings was about food poisoning. It
7 is probably appropriate to bring it up now. Point I was:
8 Meat is responsible for the majority of cases of food
9 poisoning and chicken and minced meat are particularly
10 bad.
11
12 G, the next one is animals.
13
14 MR. JUSTICE BELL: Just pause a moment.
15
16 That is I, that last one, the one you just read?
17
18 MR. MORRIS: That was I, yes.
19
20 MR. JUSTICE BELL: Yes.
21
22 MR. MORRIS: So if we go to animals. I do not know exactly
23 where it appears.
24
25 MR. JUSTICE BELL: G?
26
27 MR. MORRIS: Yes. The business of the first and second
28 plaintiffs by its nature and by its scale involves the
29 slaughter of many animals born and bred solely for such
30 slaughter. Some of them, especially chickens and pigs,
31 spend their lives in the entirely artificial conditions of
32 huge factory farms with no access to fresh air or sunshine
33 and no freedom of movement.
34
35 Further, that animals offer suffer when they are
36 slaughtered over and above the fact of death itself in that
37 they panic and can become frantic. The numerous outlets of
38 the first and second plaintiffs worldwide inevitably leads
39 to unnecessary death and suffering of animals both
40 throughout their lives and by the fact of and methods of
41 their slaughter.
42
43 The next one is about employment. That will be the last,
44 H. It starts off with high turn-over rates.
45
46 MR. JUSTICE BELL: Yes. Let me just find it. Well, read it
47 out, if you want to.
48
49 MR. MORRIS: It may even have disappeared. It is on page 113.
50
51 MR. JUSTICE BELL: Yes, I have it.
52
53 MR. MORRIS: If I have got the same page numbers.
54
55 MR. JUSTICE BELL: Yes.
56
57 MR. MORRIS: There is a high turn-over rate of staff at the
58 restaurants operated or franchised by the first and/or
59 second plaintiffs. It is not unusual for staff to leave
60
