Day 016 - 22 Jul 94 - Page 56


     
     1        different levels of risk, and the conclusion, as
              I understand it, is at the current levels of use (which
     2        are, of course, well within those laid down by the
              regulatory authorities anyway) that there is no danger.
     3        On the other hand, there is also the benefit of protecting
              against botulism which is a particularly nasty condition
     4         -- it kills people.
 
     5   Q.   Yes, it is definitely nasty; that is for sure.  There is
              concern, though, is there not?  So, again we have a
     6        situation where there is doubt about the use of something
              and the benefit of the doubt is being given to the product
     7        rather than the consumer?
              A.  No.  I do not accept your conclusion that there is
     8        doubt.  What I am saying is that in the past there has
              been concern and this has been subject to a tremendous
     9        amount of thought and evaluation and research, and this is
              the conclusion that has emerged.
    10
              There is, I mean, has been around for a long time and
    11        again, as far as I know, there is no evidence to suggest
              that in practice it is likely to be hazardous.  I mean,
    12        you have to understand that these issues are considered
              very, very seriously by the regulatory authorities.
    13
         MR. JUSTICE BELL:  Can I see what the anxiety is?  Item under C
    14        on page 73, we have a recommendation concerning exposure
              to pre-formed -- how do you pronounce the word?
    15        A.  Nitrosamines.
 
    16   Q.   They say:  "Keep the amounts down to the minimum required
              to achieve the necessary preservative effect and to ensure
    17        microbiological safety"?
              A.  It is a matter of balancing up the different factors.
    18
         Q.   Then they emphasise the importance of using only nitrite
    19        mixed with salt in meat production because that would
              automatically limit the amount of nitrite which could be
    20        added and prevent accidental poisoning through the
              addition of excessive quantities?
    21        A.  Yes.
         Q.   Not avoiding adding any at all?
    22        A.  That is right.
 
    23   Q.   But excessive quantities.
 
    24   MS. STEEL:  Is it right that the use of sodium nitrate and
              sodium nitrite is restricted more severely in other
    25        countries?
              A.  I really do not know that. 
    26 
         Q.   Going on to carrageenan, this has been reclassified as 
    27        group B.  That means there are doubts about its safety,
              does it not?
    28        A.  Well, it means it is under review, yes.
 
    29   Q.   Right.  So it is continuing to be used?
              A.  That is right, but they would only allow it to be
    30        continued to be used if they were satisfied that it was
              safe.

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