Professor Alan Reilly:

I would like to make two points about how long meat can be stored. The industry norm is that it can be stored at -18° Celsius for approximately six months and at -30° Celsius for approximately two years. The Senator asked why we did not tell anyone sooner. I thought I dealt with that in response to Deputy Ó Cuív's questions. If we had made this known sooner, in the absence of full knowledge or the full results, I think we would have done immense damage.