I am familiar with the investigations you're talking about only in a very general sense. I'm not in a position to comment on whether or not the recommendations and how they will play out are appropriate or not. All I can tell you is that you're going through a similar process to what we have gone through in the United States after major outbreaks, one of them being a listeria outbreak ten years ago where deaths were involved.
It has taken a series of events, both government initiatives as well as industry initiatives, to make the system much better than what it has been. It has not been a static system that you have to set one standard for. We have a listeria program now, a government regulatory program that has flexibility, that encourages industry to find and correct the problem. It's not punitive in that if you find listeria in the environment, in a drain, there is a problem. The system is set up so that industry is encouraged to do multiple things to find and correct the problem.
Listeria, one of the focuses of this committee, is a constant problem. Every plant has some issue with that, and you have to have constant vigilance, testing, and a dedicated program to try to get rid of that organism in the environment. Just this week, the Canadian Meat Council and the American Meat Institute are hosting a sold-out workshop in Chicago dealing with listeria control. It's a two-day workshop taught by the industry. It takes a commitment on both parts. Just by setting a standard--we have a zero tolerance standard on listeria in products--that won't do the trick, because even though the standard may be the appropriate standard, you need to have the mechanism to get there, and that's our job.
Your question's a very good one. It's not an easy answer, because it takes a series of continual process improvements.