Day 088 - 13 Feb 95 - Page 13

     
     1
     2   Q.   So far as you are aware, is six and a half minutes, I think
     3        you said at 61 degrees Centigrade ---
     4        A.  Yes.
     5
     6   Q.   -- is that sufficient to kill off any bacteria which may be
     7        on the skin or inside the pig?
     8        A.  Yes, it is.  It is the practice that is accepted
     9        worldwide, sir.
    10
    11   Q.   Tell me, do you have in your plant meat inspectors?
    12        A.  Yes, we do.
    13
    14   Q.   Employed by you or not?
    15        A.  No.
    16
    17   Q.   Employed by whom?
    18        A.  You are asking this question at a difficult time, sir,
    19        because we are in the process of change.  At the moment
    20        they are employed by the local authorities, the meat
         inspectors are, paid for by us, and the veterinarian is
    22        also employed by local authorities.
    23
    24   Q.   I was going to ask about him in a minute.  The meat
    25        inspectors are there, presumably, to examine the quality of
    26        the meat?
    27        A.  Yes -- no, not the quality -- we must be -----
    28
    29   Q.   You tell us what they do?
    30        A.  Yes, it is actually to make sure that all the meat is
    31        fit for human consumption.  Probably I view quality a
    32        little differently, I view quality as what I can sell.
    33
    34   Q.   Yes, it is my fault.  They are examining it to see whether
    35        it is fit for human consumption?
    36        A.  Yes, that is correct.
    37
    38   Q.   Is that a visual examination?
    39        A.  No, there are incision made in various glands and the
    40        kidneys, etc. And also a visual example is made.  Also,
         I would like to point out that in an EEC approved factory
    42        such us ours all pigs are split, so there is a complete
    43        inspection of every possible part of the pig, just as
    44        anywhere on the Continent.
    45
    46   Q.   Is it split vertically down the spine?
    47        A.  Yes, virtually, down the vertebrae.
    48
    49   Q.   What could you expect to find in an unhealthy pig after you
    50        had split it? 
    51        A.  If a pig has, unfortunately, been tail bitten, there is 
    52        a likelihood that there could be abscesses in the back 
    53        bone.
    54
    55   MS. STEEL:  Has been what, sorry?
    56
    57   MR. RAMPTON:  Abscesses in the back bone.
    58
    59   MS. STEEL:  No, has been?
    60