Could I ask all of you for an opinion here? You talk about risk level 2, and when you're talking about it to the committee you make it sound as though these pathogens are not “dangerous” or may not cause problems and that they should be removed; there were some who brought that out. But a while back in the States somebody took a pathogenic type of E. coli and sprinkled it on a salad, and a lot of people got sick. I believe C. difficile is classified as risk 2, and we hear that people are dying of C. difficile.
On March 10th, 2009. See this statement in context.