From Dr. Butler-Jones' answer earlier, I gather that the current policy can be applied to all bacteria that can occur in the food chain or the process. Perhaps Dr. Farber can give us more details about that.
Let me come back to the question I asked earlier. How can the current process lead to trans fat being eliminated from food?
You also mentioned allowing sodium acetate and sodium diacetate, especially in cooked and cured meats. Those items are already very high in sodium. I just wonder whether that addition is also going to raise the sodium content.