Day 098 - 07 Mar 95 - Page 13
1 providing that your homogenous liquid is voluminous enough.
2
3 Q. Is that what you do or can you take different samples for
4 different tests?
5 A. We tend to take, yes, more than, you know -- we will
6 take a sample and test it for three or four different
7 things.
8
9 Q. You would do that?
10 A. Yes.
11
12 Q. When you say "a sample", we are talking about, say, you
13 have a carcass -----
14
15 MR. JUSTICE BELL: As I understand it, you take a sample from
16 the carcass?
17 A. Or a piece of meat, yes.
18
19 Q. A piece of meat from the carcass, that is what I meant.
20 You emulsify that or put it through a procedure. You then
21 end up with a quantity of substance and you can take a bit
22 of that quantity for one test and a bit of that quantity
23 for another test and so on?
24 A. Quite, yes, sir.
25
26 Q. All having originated from the same piece of meat?
27 A. Yes, sir.
28
29 MR. MORRIS: So, if were you going to test meat from a carcass,
30 you would take one sample off a particular bit of meat and
31 then you would do those tests that you have explained on
32 that sample?
33 A. Yes. I am not quite sure I follow what -----
34
35 Q. What I am saying is, would you take more than one sample
36 from a piece of meat?
37
38 MR. JUSTICE BELL: He has explained ------
39
40 MR. MORRIS: It can be important.
41
42 MR. JUSTICE BELL: You explain what you are putting or what you
43 have in mind, rather, if it is something different to what
44 he has said.
45
46 MR. MORRIS: What I am saying is, are there situations where you
47 take five different samples from one piece of meat?
48
49 MR. JUSTICE BELL: This is where the confusion comes in. Do you
50 mean five bits of meat from one carcass?
51
52 MR. MORRIS: Yes, that is what I mean -- all over.
53 A. Essentially, no, but with our HACCP programme, as it
54 develops, obviously, there are certain sites on the carcass
55 which may for various reasons be susceptible to
56 contamination from certain types of bacteria, so we may in
57 future, not that we are doing it at the moment, but we may
58 be taking samples from specific areas which might amount to
59 four or five on a carcass, but we are not doing it at the
60 moment.