Madam Chair, my first question is to Roland Leitner. I would ask him to comment.
It's well known that risk group 2 pathogens, such as salmonella, listeria, and staphylococcus, occur commonly in the environment, for example, in raw meat in the grocery store. Yet we don't worry to a great extent about that. Could you comment on why we should have a greater concern or anxiety about these micro-organisms in the laboratory?