Yes, and it's multiple. When you put it all together, the relationship between pathogens in animals and humans is very complex. Some don't pass over; a number do. That's partly what we're concerned about.
Part of the reason for inspections by CFIA is to make sure that no sick animal gets into the food system. They make sure they're fundamentally healthy so we don't have situations where there are abscesses in the meat, or infection directly in the meat that could be transferred.
On the other hand, there are infections that come from fecal material, like E. coli, that get on the carcasses, on the meat, and potentially cross-contaminate, or something like listeria, which is in the environment and gets in through the food-processing system. There are various testing methods to minimize that impact.
In general, if you're eating a healthy animal, as opposed to road kill or something you picked up in the forest, it's not going to be through the meat. The animal is healthy. If you cook it well or cook it properly, you're going to kill off any bacteria or viruses on the surface. Generally, healthy meat won't have bacteria or viruses in the meat itself. That's one of our key assurances, as long as we don't cross-contaminate.