Thank you very much, Madam Chair.
I want to get back to one of the issues my colleague brought up about the food additives.
Dr. Farber, I think you brought up something a little bit earlier. I want to ask you this question, because I didn't quite understand what you were saying.
We have these different food additives, but you talked a little bit about different technologies that were out there as well. I hear a lot from different Canadians. Some people like food additives and some people don't like food additives, so I recognize the challenge that you're in sometimes. For something like listeria, Dr. Butler-Jones was saying that the average Canadian wouldn't get sick from that, so does that mean we put these food additives in everything across the scope? And when some Canadians do have that worry, it's something that's a bit of a balancing act.
You mentioned these pressure techniques in lysing bacteria and through different techniques like that. Could you expand on that? I didn't quite understand. You mentioned it earlier.