Q Professor Keevil, you make quite a bold statement in your briefing note about the 14.7% of the USA population getting food-borne illnesses every year, compared with only 1.5% in the UK. I want to ask you about your reference for that, because there is not a reference for the source of that information. That brings me on to a general question. It is quite clear that there could be a variety of other reasons for that: it could be bad storage, bad travel or bad food preparation or cooking. How reliable is this sort of statistic in a climate where we are facing going into new agreements with other countries? How reliable is that sort of information?