Day 244 - 03 May 96 - Page 25


     
     1        are" ---
     2        A.  That should be "is".
     3
     4   Q.   "-- is commonly found in poultry and red meat, to the same
     5        or higher levels than Salmonella spp".  What is "spp"?
     6        A.  For the record, that is just short for "species".
     7
     8   Q.   "The organisms in question are not heat resistant and any
     9        heat profile intended to destroy salmonellae will also
    10        despatch campylobacter spp.  Moreover, there is no evidence
    11        that campylobacter spp can multiply in foods.
    12
    13        "However, unlike salmonella, campylobacter spp are known to
    14        cause illness at very low dose rates, similar to those
    15        attributable to E.Coli.  On this basis, it has been common
    16        in the past to consider campylobacter enteritis a
    17        food-borne disease rather than the classical
    18        food-poisoning.  This means that, unlike salmonellosis,
    19        which is typically transmitted by high numbers of bacteria
    20        and thus usually requires an element of temperature abuse
    21        in foods for multiplication to occur - no such abuse is
    22        necessary for transmission of campylobacter enteritis.
    23        Should the organism be present in small number in a meat
    24        burger - which is very probable - and sufficient core
    25        temperatures are not achieved, disease transmission is
    26        possible."
    27
    28        That is your signature at the bottom?
    29        A.  Yes.
    30
    31   Q.   Do you stand by that statement on E.Coli and Campylobacter?
    32        A.  Yes, as amended and as accepted.
    33
    34   MR. MORRIS:  Thank you.  No further questions.
    35
    36   MR. JUSTICE BELL:  Do you wish to ask anything, Ms. Steel?
    37
    38   MS. STEEL:   No.
    39
    40                    Cross-examined by MR. RAMPTON
    41
    42   MR. RAMPTON:  Dr. North, what was the subject -- I think you
    43        probably mentioned it before but I am afraid I have
    44        forgotten -- of your doctorate thesis?
    45        A.  The quality of surveillance of salmonella food -- of
    46        food poisoning in the UK.
    47
    48   Q.   Remind me, if you will, what your scientific qualifications
    49        are precisely?
    50        A.  That is my primary scientific qualification.  My 
    51        background, as you well know, is that of Environmental 
    52        Health Officer and that is my broad exposure to the general 
    53        discipline.
    54
    55   Q.   Where you tell us about the effects, as you perceive them,
    56        or possible effects of, for example, pesticide residues in
    57        bread or meat on the human physiology, human nervous
    58        system, you are necessarily relying upon the expertise of
    59        others, are you not?
    60        A.  Necessarily so.

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