Day 100 - 09 Mar 95 - Page 55
1
2 Q. If it is a meat product, never mind milk, if it is spoiled
3 then it would not be considered fit for your customers,
4 would it?
5 A. If you are looking at raw meat product, then the fact
6 it has been allowed to spoil means the bacteria present has
7 been allowed to grow to a sufficient level to spoil. In the
8 raw meat product there is potential for bacteria to be
9 there as well, so of course it would not be used.
10
11 MR. JUSTICE BELL: The one merges into the other more quickly
12 with some food than with others presumably?
13 A. Yes. Fortunately more often than not there is more
14 spoilage bacteria present when they multiply at a quicker
15 rate than food poisoning bacteria, so the majority of the
16 time you do have a visual indication of food spoiling
17 before you eat it which could potentially cause you harm as
18 well.
19
20 MR. JUSTICE BELL: Apart from anything which arises from any
21 further discovery relating to microbiological testing, have
22 you essentially got through everything except the animal
23 welfare matters? What I would like you to do is sit and
24 think for a moment and then tell me what topics, you need
25 only say broadly, that you have to cover. Ms. Steel wants
26 to ask some questions about animal welfare, but the
27 indications are that will not necessarily take very long.
28 What other topics have you got?
29
30 MR. MORRIS: I think the most outstanding stuff, apart from
31 McKey's related matters, are matters that Mr. Rampton
32 brought up in cross-examination anyway.
33
34 MR. JUSTICE BELL: I am thinking of breaking off now. How much
35 longer would you have then tomorrow morning do you think?
36
37 MR. MORRIS: We think we will be finished by the end of
38 tomorrow.
39
40 MR. JUSTICE BELL: Do you want to do a little more now to help
41 that on its way or do you want to break and get yourself
42 organised for a fresh start in the morning? I think you
43 should do your very best to finish tomorrow in time to
44 allow Mr. Rampton some time to re-examine.
45
46 MR. MORRIS: I will see if there are any more things we can
47 usefully ask in the next few minutes. I was going to ask a
48 point, Mr. Kenny, that you raised about pseudomonas. Can
49 you explain what they are?
50 A. Sorry, I did not hear that.
51
52 Q. Pseudomonas?
53 A. Pseudomonas?
54
55 Q. Yes. Can you explain what they are?
56 A. This was in relation I believe to the chicken?
57
58 Q. Yes.
59 A. They are a bacteria that grow, that can grow at lower
60 temperatures than the pathogenic bacteria and again
