Day 081 - 31 Jan 95 - Page 30


     
     1        A.  You would have to ensure the product was up to the
     2        required temperature, no matter how thick it was or how
     3        mixed it was.
     4
     5   Q.   But is it fair to say that if you had the same sized piece
     6        of meat -----
     7
     8   MR. JUSTICE BELL:  Can I just insert, by that you mean the whole
     9        product would have to be up ---
    10        A.  Yes.
    11
    12   Q.   -- to the -- right through rather than just surface?
    13        A.  Yes.
    14
    15   MS. STEEL:  Right.  Whereas with a piece of ordinary meat it is
    16        the surface that is particularly important, or it is the
    17        surface that is the important part?
    18        A.  Well, if you put it in that way, yes, I suppose that
    19        would be correct.
    20
    21   Q.   Would you expect to find bacteria on the inside of the
    22        piece of meat that was just kind of not processed and
    23        churned about?
    24        A.  Well, not normally if it is a piece of steak, but there
    25        are conditions in particularly large animals, and you do
    26        not get them so much now because temperature control is
    27        much better, but prior to the advent of modern temperature
    28        control, there could be deep-seated anaerobic infections
    29        and lead to a problem deep within the meat, but that is not
    30        so common nowadays.
    31
    32   Q.   Are burgers something which the health authorities in this
    33        country think it is particularly important to ensure that
    34        they are cooked right the way through, more important than
    35        it would be for your average piece of meat?
    36        A.  Well, it is a processed meat so, obviously, processed
    37        meat is handled and treated slightly differently, with more
    38        care, yes.
    39
    40   MR. JUSTICE BELL:  I would be alarmed to hear it is important to
    41        cook a piece of steak right through because a very large
    42        number of people must be taking incredible risks every time
    43        they say they prefer -- on the rare occasions they have
    44        steak nowadays -- it rare rather than well-cooked.
    45        A.  Yes,, I think I was saying that if it is a piece of
    46        steak, generally, the inside will be relatively free of
    47        infection, but there are some diseases which can be spread
    48        through meat.
    49
    50   Q.   But what has been put to you, you have to be particularly 
    51        careful with processed meat which has been minced and 
    52        formed in certain ways? 
    53        A.  Yes, sir, more care -----
    54
    55   Q.   Because the surface no longer is the surface?
    56        A.  Yes, sir.
    57
    58   MS. STEEL:  Are you aware of problems with botulism resulting
    59        from cows eating poultry environment/index.html">litter?
    60        A.  No.

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