So you have lots to tell us about with regard to this, but I think a good place to move to now, if you don't mind, would be what makes it challenging to work with listeria in terms of dealing with it in a food processing environment.

Yeah.

So we and everyone who works on listeria is really trying to figure out how to better understand this pathogen, how to better control it in food processing environments.

And many times people stop at the pathogen and don't really look at the microbial context.

And my lab is really interested in better understanding the microbiome context in which this theory is found to see how environmental microbes that we don't often think about potentially influence listeria and impact its survival and persistence over long periods of time in food processing environment.

And one specific challenge that we are kind of puzzled by is The fact that we get isolates of Listeria monocytogenes from food processing environments, and when we test them in the lab, we see that sanitizers that are used in these environments are very effective.

They are able to inactivate and stop growth of Listeria at very small, low concentrations.

And then I believe you have some evidence about biofilms and sanitizing things.