18 April 2001
What the experts say

WE are told by “experts” that, once the animals have been slaughtered, the pH within the carcass renders the foot-and-mouth virus inactive .

So how come the outbreak is suspected to have started by pigs being fed infected meat?

And why do they bury animals on land where rush/sedge grasses aere clearly present (you dont need a PhD to know its a bit damp underfoot) when starting the “dig”, only to remove them later because of contamination of the watercourse!