Part of the debate – in the House of Lords at 4:31 pm on 13 March 2001.
My Lords, perhaps I can interrupt my noble friend. As the 1967 outbreak came in on Argentinean boned meat, and it is thought that this outbreak arose from a sandwich or something in swill, how is the risk less in dead cattle? I ask that purely in a spirit of true inquiry; I am not trying to catch anybody out. If the risk is so much reduced, as the Minister says, how did it arrive in the bone of an Argentine leg of lamb in 1967 and, as we believe, in swill in this case?