There is a key point that needs to be addressed. That comes with the concentration. When you go to the grocery store and you deal with chicken, with the cold temperature you will not have as much as E. coli as you will when you have a culture in which you cultivate that E. coli and you produce large numbers.
When we deal with biologicals and we put them in risk groups, we look at the infectious dose: how much of it do you need to get sick? These are other factors. One E. coli is totally different from one million E. coli. E. coli is a bad example to use because we have a lot of non-pathogenic E. coli. There are more than 300 different strains, but there is a pathogenic one that cost a lot of people their lives in Walkerton.