Day 114 - 04 Apr 95 - Page 39

     
     1        know, to explain to the court what you mean.  But what are,
     2        in reality, the health risks that do happen from the
     3        slaughter of the pig and the consumption of the pork?
     4        A.  Bacterial, mainly.
     5
     6   Q.   Are we talking about the ones that do happen?
     7        A.  Yes.  They happen and also viral diseases because the
     8        pig herd is very often a reservoir for, particularly,
     9        influenza.
    10
    11   Q.   Are all the diseases that would be transmitted from pig
    12        slaughter or from pigs or from the gut of pigs during human
    13        consumption killed up with effective cooking?
    14        A.  Could I just -- I was dominated by a thinking of the UK
    15        there.  Of course, trichonosis is a parasitic disease in
    16        other countries and has to be tested for.  There may be
    17        other worms -- there are worm diseases, ascaris, and so on,
    18        but these would be more for tropical countries.  Germany
    19        still does do a lot of testing for trichonosis. So, I am
    20        sorry I did not quite finish the answer.
    21
    22   Q.   When you say "does the testing", is that because there is a
    23        problem?
    24        A.  Because it is perceived as a problem, yes.  I am sorry,
    25        you asked then -----
    26
    27   Q.   Are there any diseases or problems or infections that would
    28        not be killed off by a proper cooking?
    29        A.  Well, "proper" cooking is one of these difficult words.
    30
    31   Q.   In theory, if the thing was properly cooked?
    32        A.  I would think in normal conditions of cooking there
    33        might be some items in the cuisine where, in fact, cooking
    34        was not carried out very much.  I mean, there would be
    35        something to be said -----
    36
    37   MR. JUSTICE BELL:  That was not the question.  The question was,
    38        will these be killed, these bacteria and viruses, if the
    39        food is properly cooked?
    40        A.  Well, yes, if you properly cook it all through.
    41
    42   MR. MORRIS:  OK.  We have looked into that whole area with -----
    43
    44   MR. JUSTICE BELL:  We have a lot of evidence on it, you see,
    45        Dr. Long and I am reluctant to embark on it again unless
    46        you are going to add something new to it.  There was a
    47        topic which Mr. Morris wanted to ask you about which was an
    48        additional one.
    49
    50   MR. MORRIS:  You have identified some problems with the use of 
    51        antibiotics and other treatments for pigs.  Can you just 
    52        identify which treatments for pigs could lead or do lead to 
    53        residues that may be of concern or danger to public health?
    54        A.  The prime concern for public health is a recurring
    55        problem with sulphadimidine which is also called
    56        sulphamethazine in the USA, SMZ.  That is the main one.
    57        For some years now, I should say six or seven, samples of
    58        pigs' kidneys, I think, was originally about 14 per cent
    59        over the MRLs, it is round about two or three per cent
    60        now.  That is a persistent problem with residues.  That