McNair J:… The next question is whether the defendant was in breach of the implied condition of reasonable fitness and merchantability under s 14…of the Sale of Goods Act 1893. I have already stated that the evidence satisfies me that if pork infested with trichinella is subjected to a temperature of 131 °F, or on a more conservative estimate 137 °F, the trichinella is killed and the pork is innocuous. I am also satisfied on the evidence called by the defendant that it is common knowledge among the general public, as distinct from experts in nutrition and dietectics, that pork should be cooked substantially longer than other meat, given the same temperature, and that the proper way to cook pork is to cook it until it is white. A well qualified witness called by the defendant told me that she had consulted 40 or 50 cookery books on the subject and that they were all to the same effect. She had also, by way of reinforcing her view, asked a number of housewives of humble station as to their views, and they had unanimously formed the view which she had formed.