Day 104 - 15 Mar 95 - Page 26


     
     1
     2   Q.   Because after that we go to 31st May.  I will finish in
     3        April.  It is noted that there were blood clots, do you
     4        see, it has a cross?
     5        A.  Yes.
     6
     7   Q.   The defects noted box says "Excessive blood clots on neck"
     8        something, what does that say, do you know?
     9        A.  "Neck area".
    10
    11   Q.   Thank you.  The action taken was that the person who wrote
    12        that -- appears to be the same handwriting -- spoke
    13        to P. Britain?
    14        A.  Yes.
    15
    16   Q.   Who would be the significance, from a human health point of
    17        view, of blood clots on the neck area?
    18        A.  Theoretically again, if could I repeat the term, there
    19        is a marginally greater chance of bacterial growth on blood
    20        tissues than there is on fat or meat.
    21
    22   MR. RAMPTON:  My Lord, I mention for your Lordship's note, that
    23        from pages 28 to 61 there are the same groups of five
    24        sheets taking us through to the end of November 1994.
    25        Going back, please, to your statement just under paragraph
    26        31, the quotation from Ms. Hovi's allegation, do you have
    27        that?  It is the bottom of page 10 of your statement.
    28        A.  Yes.
    29
    30   Q.   She says:  "... causing the meat to be cut and dispatched
    31        at temperatures higher than required plus seven degrees
    32        Centigrade" -- we have dealt with that -- "leading to an
    33        added risk of contamination and bacterial growth".   What
    34        connection, if any, does or might a temperature higher than
    35        seven degrees have with contamination?  I understand
    36        bacterial growth.
    37        A.  In my view, none because contamination means that by
    38        physical contact or indirect contact bacteria have been
    39        transferred from one point to another and, therefore,
    40        temperature is not relevant in that context.
    41
    42   Q.   It is not that when the bacteria get over heated they jump
    43        off the meat and fly on to another piece of meat?
    44        A.  Indeed they do not.
    45
    46   Q.   Turn over the page of your statement, please, to page 11
    47        and look at the next quotation from Ms. Hovi's statement.
    48        She says:  "No hygiene checks or quality control measures
    49        were carried out at the premises".  What comment do you
    50        have to make about that? 
    51        A.  I am forced to say that it is not true. 
    52 
    53   Q.   Do those documents we have been looking at have anything to
    54        do with hygiene checks or quality control measures?
    55        A.  Yes, they are both entirely about hygiene checks and
    56        quality control.
    57
    58   Q.   Then she says:  "My suggestions", this is in April 1994,
    59         "to set up a surface swab programme were met with strong
    60        resistance".  What comment do you have about that?

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