Thank you, Mr. Doherty.
If the committee will allow me, I have a short question.
To clarify, when you're talking about antimicrobials in food or meat, what's the worry? Is it more that we are building superbugs, or is it that people are concerned about having that in their meal? I know that the poultry farmers would put it in right from the get-go, and they'd get faster....
Could you maybe touch on that?