So there's a very rigorous regime in place to essentially make sure you're doing all the best you can to prevent bacterial infection in the animals, because that's a potential risk to human health as well. This all is going into the food chain; you have to prevent it at the front end.
When it's all said and done, one of the things that hasn't come up here today is that most of us don't eat raw chicken—I mean, we cook the stuff—and I think it's widely known that one cooks poultry products to medium doneness. When you follow these normal protocols, does this all become really a moot point? Does cooking the product indeed essentially eliminate any possibility that this is going to result in any kind of diminishment of human health vis-à-vis antimicrobial resistance?