Let me be conversational.
What we need to do is learn from the experience of others. When we look at the experience in Finland, we see a country that had among the highest rates of cardiovascular and other sodium-related diseases in the world, and in the course of a few years turned it around. They did that by a combination of education, voluntary leadership from the food industry—and we have some examples in Canada of food industry leaders who have transformed the nature of their products because they wanted to be leaders—and as well with appropriate public health legislation. Any successful public health approach generally is comprehensive, but to rely solely on education and voluntary approaches is in my respectful view to delay the inevitable, and while we delay, which others might politely term “dither”, more Canadians will die.
If individuals consumed certain food products and were admitted to hospital because of infections derived from those food products, there would be an incredible uproar, and we would move very quickly to deal with it. This is another food quality and food safety issue, and so we need to be prepared sensitively, thoughtfully, but nonetheless forcefully to address this in the best tradition of intelligently designed public health policy.