We still have people from the Canadian Food Inspection Agency.
I had a fairly recent case where there is still a recall. I want to understand the distinction that the agency makes regarding certain products. There was a recall on products containing Salmonella, products that came from a U.S. plant in Las Vegas. A number of products were recalled, including potato chips and all sorts of food supplements. Yet, the agency made a distinction between ready-to-eat foods and those that required cooking. The situation went almost unnoticed.
Can you tell me why that distinction is made? Is it that there are a lot of foods that require cooking and you think it would cause economic problems? I read the agency was of the opinion that, if people followed the instructions on the labels of the foods in question, there would not be a problem. But it is important to understand that some people do not always cook certain foods enough. For example, a young kid coming home for lunch will throw the product in the microwave. They may be in more of a hurry than other people, and so they may take it out a little sooner than recommended.
Can you tell me how come these products were not recalled, unlike the others, those that are ready to eat?