Thank you very much.
Just to add to what Ms. Ballantyne said, as I mentioned before, we've already seen changes in the meat industry. For example, there are companies that are using ultra-high pressure to inactivate listeria. There are other companies that are using inhibitors to actually inhibit the growth so it never gets to a level that can cause disease. These changes already have made a significant impact, and we will continue to work.
As was mentioned before, you really have to look at the whole farm, what we call the farm-to-fork system. We've been working, for example, with CFIA and Agriculture on on-farm food safety programs. We work at the processing level to work, for example, systems such as hazard analysis critical control point systems to improve those. Then, on the consumer end, we're also working to improve that. All in all, I think we've definitely made excellent progress on this.
Thank you.