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?

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