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.

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