Day 081 - 31 Jan 95 - Page 06

     
     1        A.  I thought they were highly satisfactory; modern
     2        factories with modern equipment being well-run.
     3
     4   Q.   What about Bowes of Norfolk?
     5        A.  I would repeat the same; they were well-run, modern
     6        facilities and highly satisfactory.
     7
     8   Q.   What about Midland Meat Packers?
     9        A.  I would say the same about that.
    10
    11   Q.   And McKey?
    12        A.  And McKey's too.
    13
    14   Q.   Did you see both beef and pork being processed at McKey?
    15        A.  No, it was just beef.
    16
    17   Q.   Forgive me if this is an infantile question to your mind,
    18        but I ask it just the same:  From the point of view of food
    19        safety and human health, does it matter whether or not the
    20        processing of raw meat, whether by slaughter or
         subsequently before cooking, is hygienic?
    22        A.  Yes.
    23
    24   Q.   Why does it matter?
    25        A.  It reduces the risk of contamination and the potential
    26        risk of food poisoning later.
    27
    28   Q.   Am I right that there are, roughly speaking, in principle
    29        four sorts of organisms that are a principal cause of
    30        ill-health in human beings from eating meat and chicken,
    31        that is to say, salmonella, E.coli, lysteria and
    32        staphylococcus?
    33        A.  These are the ones that are in greatest number.  They
    34        are the cause of most -----
    35
    36   Q.   I have omitted (and I hope you will forgive me) to give
    37        them their specific names:  E.coli -- by E.coli I mean
    38        0157: H?
    39        A.  0157 is just one particular type of E.coli, not
    40        necessarily responsible for a larger number.
    41
    42   Q.   It is not?
    43        A.  Not in itself.
    44
    45   Q.   What are the kinds of staphylococcus which may present a
    46        hazard to human health if not dealt with?
    47        A.  Staphylococcus aureus is one which is potentially
    48        liable to cause infection.
    49
    50   Q.   Are we permitted to speak generally about salmonella?  We 
    51        do not have to be more specific about it? 
    52        A.  No, there are many types of salmonella but they all 
    53        have the same sort of effect.
    54
    55   Q.   In all the processing of food from slaughter to the table
    56        after cooking, what are the most important preventative
    57        steps that may be taken to minimise the risk of food
    58        poisoning?
    59        A.  Cleanliness, sterilising equipment as necessary.
    60