Again, this is not me speaking as a member of the Food Inspection Agency, but certainly in our discussions with our academic panel, certainly in our discussions with experts outside of Canada, there is this recognition collectively across the board that you cannot inspect, you cannot test your way to food safety. Food safety is a culture. Food safety, as you've indicated, starts at the farm. It starts with input. It starts with everybody along the chain having that opportunity to identify risk, whether it's E. coli or something else, and to mitigate it to the best extent possible. It's not about risk transfer, it's not about consequence transfer; it's about managing it at the earliest opportunity that you can identify it and having effective mitigation.
The presence of a massive inspection regime, in and of itself.... Again, on the basis of what we learned out of this, there was a previously unknown risk factor that would not have changed, I believe, the timeliness of the discovery. This was a concerted team effort across a number of jurisdictions to get to the bottom of the circumstance, for sure. As we said, traditional inspection, organoleptic inspection, which was largely physical presence--looking, tasting, testing, and poking--is not effective in dealing with these types of risks as they continue to evolve within the food system, and it does take our continuous efforts to improve inspection technologies to figure out how we find them as quickly as possible and how we respond to them as quickly as possible.