Day 079 - 27 Jan 95 - Page 53


     
     1        the animal then.  The hide is off the animal when the meat
     2        comes to McKey.  The dust is on the hide.
     3
     4   Q.   But it prevents aerial contamination?
     5        A.  Yes.
     6
     7   Q.   In the abattoir?
     8        A.  Yes.
     9
    10   Q.   In paragraph 27 you talk about part of the response to the
    11        E.coli food poisoning outbreak in Preston, which McDonald's
    12        have admitted responsibility for the purposes of this
    13        case.
    14        A.  It does not mention Preston in that paragraph.
    15
    16   Q.   No, but you said there were a number of things done in
    17        response, yes?
    18        A.  Yes.
    19
    20   Q.   For example, one thing that is not in your statement but
    21        you presumably know about, the cooking times were increased
    22        in the stores of hamburgers, yes?
    23        A.  Yes, I know about that.
    24
    25   Q.   Another thing was that you changed your methodology for
    26        sampling for E.coli, you said that today, yes?
    27        A.  Yes.
    28
    29   Q.   Also you contacted what you call the world's leading
    30        authority on E.coli and in paragraph 27, well, two things:
    31        first of all, you did a report analysis at the actual plant
    32        of McKey's?
    33        A.  Yes.
    34
    35   Q.   Then later on in 19 -- whenever, they did a report on the
    36        various methods of testing for E.coli to identify the most
    37        sensitive and efficient method; their report is due,
    38        imminently.  Have you received that report?
    39        A.  Yes.
    40
    41   Q.   Have you taken any action having received that report in
    42        terms of changing your methods?
    43        A.  No.  Interestingly enough that report, we were trying
    44        to find a faster method but the method was not any faster
    45        than the existing method which we had moved to.
    46
    47   Q.   How fast is the method that is used?
    48        A.  24 hours.
    49
    50   MS. STEEL:  Is the situation the same with the cores that are 
    51        taken out for E.coli in that case, that by the time you get 
    52        the results of the E.coli testing back the burgers will 
    53        already have been made?
    54        A.  No.  I said yesterday on E.coli all burgers are on
    55        positive release.
    56
    57   Q.   So that is a different situation to the normal bacteria?
    58        A.  Yes.
    59
    60   MR. MORRIS:  That is if you suspect a batch?

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