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

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