What the experts say

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!


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