Sure, and I think that's a good one for all of us in the room. I think we all understand it.
The Americans have what they call I houses at key points at all border crossings. So when our trucks show up at the border, they have to go to customs and they have to get approval. They have to be allowed to enter the United States, as do United States trucks coming into Canada; they have to go to Canadian customs to be allowed to enter into our country.
When the trucks coming up out of the United States come into Canada, the majority of re-inspections occur at the customer base. The federal inspection is there, and they do the re-inspection at the point of delivery. When we are going into the United States, we would be re-inspected at the I house. Now, it's a random re-inspection, but we would be detained. We have to reroute ourselves to the I house. Clearing U.S. customs doesn't allow our meat to go all the way to the customer in the United States or to the end user for re-inspection. It has to occur at the I house. If we go all the way to the customer by error, the product is used by error, that product is declared adulterant, and all the production that the product was used in is condemned, for want of a better word.
That's the difference with the two inspections.
The other thing is we now have two new six STECs, which are additional E. coli—they're 105, 121, 123. The list is well known. They're going to start random samples of lots at the border. So those two combos that they take off and take the samples from will be detained, and we'll probably bring them back.