We're getting better. We do a better job at cleaning our barns and disinfecting, but there is that reality because of the close quarters.
I don't have much time, so I want to ask another question.
Somebody mentioned this and it just made me remember that my father-in-law was in the milk industry, and they used to do a bacterial count. His was always low and he would always say,“You know, the guy down the road has filthy farming techniques and his are always high, but it really doesn't matter.” They would, of course, use pasteurization to correct that problem.
Is that part of the problem too, that not all farmers are maybe quite as diligent in their cleaning techniques?
The second part of my question is if they can do the pasteurization, can we not irradiate meat, so we would take care of that problem too if we are that worried about salmonella? I'm not suggesting it's a good idea, but if we do it with milk, why not do it with meat?