:00:05. > :00:10.putting forward very pragmatic proposals for about separating the
:00:10. > :00:15.investment and the detailed activities in balance, financial
:00:15. > :00:20.transactions, but what Boris Johnson says he is, I'm sorry to
:00:20. > :00:25.use a French word, but it is at cliche. This could all lead to one
:00:25. > :00:34.interesting an actual contest this year. Onto the weather and Sara
:00:34. > :00:38.Thornton is here. A great day today Towards the countryside but could
:00:38. > :00:41.see grass frost as temperatures under the clear skies start to fall
:00:41. > :00:45.into single figures so a chilly start for some of us and also
:00:45. > :00:50.patchy drizzle to come through first thing and you can see for the
:00:50. > :00:53.majority, clear skies for some time, cloud makes its way end tomorrow
:00:53. > :00:57.morning from the West but temperatures as low as four degrees
:00:57. > :01:00.and some drizzle making its way towards the West. Skirting towards
:01:00. > :01:05.the south and the majority will not see this and in the afternoon,
:01:05. > :01:10.bright spells coming through. Temperatures in the mid-teens, 14
:01:10. > :01:14.degrees, and through the next few days, we will continue with this
:01:14. > :01:19.mild feel, temperatures above where they should be, Tuesday seeing the
:01:19. > :01:22.peak and brighter spells sometimes. No problems with Frost, and it is a
:01:22. > :01:32.taste of spring. That's all from us for now. We're back at 10.15pm.
:01:32. > :01:38.
:01:38. > :01:42.Until then, enjoy the rest of your It has been a cracking day in the
:01:42. > :01:45.sunshine, Aberdeenshire had 15 degrees but in Glasgow, just seven
:01:46. > :01:50.degrees. And the cloud will spread across the north-west and that
:01:50. > :01:53.moves south east tonight, taking rain with it. On the once it
:01:53. > :01:58.reaches the drought parts of south- east England, later in and out,
:01:58. > :02:03.barely enough to dampen the ground. Ahead of that, clear weather in
:02:03. > :02:08.southern England, allowing for some ground frost in places but the
:02:08. > :02:11.temperature is recover. Elsewhere, it is a man start to Monday but
:02:11. > :02:14.cloudy with more rain for Northern Ireland, heavier in western
:02:14. > :02:19.Scotland and that spreads southwards tomorrow. Tomorrow
:02:19. > :02:24.afternoon, 3pm, across northern England and into the Midlands, more
:02:24. > :02:28.rain and this will be a brighter slot perking things up across East
:02:28. > :02:33.Anglia and the south-east and the temperatures were left. In the far
:02:33. > :02:37.south-west and across much of Wales, Wicky plenty of cloud. Damn,
:02:37. > :02:41.drizzly in places with drier slots. Another band of rain moving across
:02:41. > :02:45.Wales for the evening. As that clears from Northern Ireland it
:02:45. > :02:50.leaves behind a lot of cloud, for the damp weather and rain in
:02:50. > :02:55.western Scotland. In north-east Scotland, it warms up again and
:02:55. > :03:01.there will be a gusty, blustery wind. Very bad on Monday night and
:03:01. > :03:11.on Tuesday, cloud in the West, but brighter weather further east.
:03:11. > :03:11.
:03:11. > :04:28.Apology for the loss of subtitles for 77 seconds
:04:28. > :04:35.Cornwall. The dramatic coastline in the North...
:04:35. > :04:38.Sheltered bays in the south. In between, beautiful countryside.
:04:38. > :04:48.This county has it all. But there is a side to Cornwall you
:04:48. > :04:50.
:04:50. > :05:00.really do get to see. I am going to be getting access to
:05:00. > :05:01.
:05:01. > :05:06.a new tunnel that could bring the industry back to life.
:05:07. > :05:12.It years ago, a naval frigate was sucked down there to create an
:05:12. > :05:17.artificial reef, and since then has been home to 250 marine species.
:05:17. > :05:26.There is a problem - this. I will be going under the waves to
:05:26. > :05:30.find out what is happening to the Whilst I am exploring beneath the
:05:30. > :05:33.waves, John is looking into what could be looking in our favourite
:05:33. > :05:39.meat. We all know about the dangers of
:05:39. > :05:44.food poisoning from undercooked meat up. Our fondness for chicken
:05:44. > :05:54.has led to increased concerns about the risk. Is anything being done to
:05:54. > :05:57.
:05:57. > :06:02.make the food we eat the saver. They really are the crudest of
:06:02. > :06:12.animals, but she'd like this are at risk because of the viruses that
:06:12. > :06:15.
:06:15. > :06:25.have spread across Europe and have Cornwall, the longest coastline of
:06:25. > :06:30.
:06:30. > :06:37.any county in the UK. The under my feet, why is a rich,
:06:37. > :06:40.natural resource, networks of tunnels belonging to 2,000 disused
:06:40. > :06:46.mines Riddle the rock beneath Cornwall. For centuries, men have
:06:46. > :06:49.children as young as 12 worked in the darkness. As deep as 3,000 ft
:06:49. > :06:54.underground, they were chipping away at precious minerals, as well
:06:54. > :06:59.as keeping their families fed. They were supplying the world with
:06:59. > :07:07.2:00am. Until, in the late 1,800, tin deposits were discovered around
:07:07. > :07:17.the globe. The price plummeted, and they could
:07:17. > :07:19.
:07:19. > :07:23.not compete. Today, the remnants star the Cornish landscape. 100
:07:23. > :07:30.years after the Cornish mines closed, one is hanging on.
:07:30. > :07:35.This became the last 109 in Europe. It survived until 1998. Alan
:07:35. > :07:43.Reynolds worked there. Allen, while the mines were closing
:07:43. > :07:47.across Cornwall, headed his stay open? -- how did this stay open?
:07:47. > :07:53.The guys that were working here, it was their job, their life. We took
:07:53. > :07:58.pay cuts, that kept them going. Is there any left under ground?
:07:58. > :08:04.There is, there is an incredible tonnage left on the ground. When it
:08:04. > :08:14.closed, there were 200 -- to 0.5 million tonnes still sitting there.
:08:14. > :08:21.
:08:21. > :08:24.There is probably as much left to 950 million cubic feet of metal was
:08:24. > :08:33.removed from the site. The labyrinth of tunnels created was
:08:33. > :08:43.enormous. Below a surface area of two square miles was a network of
:08:43. > :08:44.
:08:44. > :08:52.tunnels 400 miles long. That is the distance from here until yorked.
:08:52. > :08:56.Each of these coloured shades is a tunnel where the miners worked.
:08:56. > :09:06.Alan Buckley moved to Cornwall and became a miner, but even in his
:09:06. > :09:15.
:09:16. > :09:19.retirement he cannot shake it off. OK. I'm all set. Try your light.
:09:19. > :09:21.Yep, it's working. Good, good. Super job. Right, so
:09:21. > :09:25.Matt Baker from Countryfile is leaving the surface and going
:09:25. > :09:28.underground. Round here. Yep. Oh, OK. Here we
:09:28. > :09:31.are. Thank you very much indeed. We're going down here, then? Mm-hm.
:09:31. > :09:41.That's a weird feeling! Straight down there, it just drops away. How
:09:41. > :09:52.
:09:52. > :10:02.There's not much of a view. Just That is a strange feeling. Alan!
:10:02. > :10:05.
:10:05. > :10:15.They're tiny passageways, aren't they? Yeah. They are a bit narrow.
:10:15. > :10:23.
:10:23. > :10:33.I thought they'd be much bigger And thinking back to the early
:10:33. > :10:33.
:10:33. > :10:36.miners with a little candle, hacking away at this rock. 'We
:10:36. > :10:38.eventually reach a stope, 'a vast cave created as the miners removed
:10:38. > :10:42.the ore.' When was this all taken out?
:10:42. > :10:45.The very top of the mine, over there, was taken out as early as
:10:45. > :10:48.the 1660s, in the records. about 50 feet above us, through
:10:48. > :10:53.there, it was being stoped out in the early 18th century, almost 300
:10:53. > :10:56.years ago. The fascinating thing about this is not just the
:10:56. > :10:59.continuity in time but the families. The same families worked in these
:10:59. > :11:02.stopes over generations. Was it really hard work?
:11:02. > :11:05.The deeper you go, the hotter it gets, so it's obviously very, very
:11:05. > :11:08.hot down there in places. The oxygen is low so the humidity is
:11:08. > :11:12.high and, of course, you're working physically. I don't think there's a
:11:12. > :11:16.harder job in the world than mining. How did it feel when you knew it
:11:16. > :11:19.was going to come to an end? Oh, gutted. I think everybody did,
:11:19. > :11:24.the whole community did, not just the miners. Everybody was really
:11:24. > :11:27.gutted. We organised a march led by the town bands and it was good, but
:11:27. > :11:31.it was also very emotional. There were old ladies in the doorways,
:11:31. > :11:41.crying. Their families had worked there for generations and they just
:11:41. > :11:43.
:11:43. > :11:53.couldn't believe it that, you know, it had actually come to an end.
:11:53. > :11:59.
:11:59. > :12:02.'But today, tin prices are five times higher 'than when South
:12:02. > :12:10.Crofty closed. 'There's a chance the mine might not be condemned to
:12:10. > :12:14.darkness forever.' The prospectors are back and I'm on my way to meet
:12:14. > :12:16.them, half a mile down this tunnel. 'But first, John is suited up in
:12:16. > :12:19.Lincolnshire, 'investigating a growing concern for anyone who
:12:19. > :12:22.likes chicken.' In the UK, we have an enormous appetite for chicken.
:12:22. > :12:25.Around 850 million birds like these are served up every year, and with
:12:25. > :12:26.this massive consumer demand, food safety is the top priority. Poultry
:12:26. > :12:29.is the world's fastest-growing meat sector.
:12:29. > :12:32.Global consumption has nearly quadrupled since the 1960s, but
:12:32. > :12:35.with an expanding industry comes a serious problem.
:12:36. > :12:38.All chickens, whether they're reared in sheds like this one or in
:12:38. > :12:48.outdoor systems, are prone to picking up campylobacter, a type of
:12:48. > :12:49.
:12:49. > :12:52.bacteria that can then travel from the farm to the kitchen. 'The
:12:52. > :12:55.result can make you seriously ill 'and that's what happened to Paul
:12:55. > :12:58.Radcliffe 'after a night out.' How did you get it?
:12:58. > :13:02.Myself and a number of friends were dining at a restaurant and we all
:13:02. > :13:05.ate the same thing and a couple of days after, we started to feel
:13:05. > :13:08.unwell. And what were the symptoms?
:13:08. > :13:11.I started to get a fever, high temperature, and then, that evening,
:13:11. > :13:14.I got stomach cramps, which felt pretty severe at the time and then
:13:14. > :13:20.it was acute diarrhoea for about two weeks after that.
:13:20. > :13:23.Could you actually pin it down to what had caused it?
:13:23. > :13:28.Everyone who had it had had the chicken liver pate, so it looks
:13:28. > :13:30.likely to be that. When it comes to fears over food
:13:30. > :13:33.poisoning, we're probably more familiar with salmonella, but cases
:13:33. > :13:37.of that are falling every year. Meanwhile, campylobacter incidents
:13:37. > :13:41.are on the increase. Hundreds of thousands of us go down with it
:13:41. > :13:46.every year in the UK and most cases are like Paul's - very nasty at the
:13:46. > :13:52.time, but over in a week or so. But in some rare, extreme cases,
:13:52. > :13:54.campylobacter can be deadly. 'About 80 people die every year, 'so I've
:13:54. > :14:03.come to the University of Liverpool's veterinary school,
:14:03. > :14:08.'where Professor Tom Humphrey is Is there more campylobacter around
:14:08. > :14:11.than ever before? There is, John. Last year was a
:14:11. > :14:13.record year. There were 75,000 reported cases, which means
:14:13. > :14:16.probably about 700,000 cases in the UK in total.
:14:16. > :14:19.And what's causing it? Why is there so much of it?
:14:19. > :14:22.There are a number of ways we can catch it, from unpasteurised milk,
:14:22. > :14:25.for example, drinking or bathing in contaminated water, contact with
:14:25. > :14:30.pets that have got diarrhoea, but the biggest vehicle across the EU,
:14:30. > :14:33.according to surveys, is chicken. Does it affect chickens as well?
:14:33. > :14:37.It doesn't. That is what makes it so much more difficult to control,
:14:37. > :14:41.because it's in the chicken gut as well but it does the animal no harm.
:14:41. > :14:47.You find it in pigs, you find it in sheep, you find it in cows...
:14:47. > :14:50.And they're all OK? 'When the Food Standards Agency
:14:50. > :14:57.tested samples of chicken 'on sale in the shops, they found that two-
:14:57. > :15:00.thirds were contaminated. It's not clear if levels of bacteria are
:15:00. > :15:03.increasing. We do know we're eating more chicken 'and the odds of
:15:03. > :15:07.getting campylobacter are up. It starts off on the farm, and that's
:15:07. > :15:13.a big challenge for chicken producers like Graham Porter. Bio-
:15:13. > :15:15.security is their best defence. This is all pretty familiar to me
:15:15. > :15:18.on farms, you know, this disinfectant, the protective
:15:18. > :15:23.clothing and wellies, but how does it especially help in the fight
:15:23. > :15:28.against campylobacter? Campylobacter's everywhere. It's
:15:28. > :15:31.ubiquitous. And most diseases, John, are brought in on your feet. We
:15:31. > :15:34.wear these overclothes so we don't bring things in on our clothes and
:15:34. > :15:44.we also put our hoods on... Put these on as well?
:15:44. > :15:46.
:15:46. > :15:49...to keep it out of our hair! Shall we go in? Yes. This is quite
:15:49. > :15:52.a sight, isn't it? How many chickens altogether are on this
:15:52. > :15:55.farm? There's about 250,000.
:15:55. > :15:57.So you must be concerned about the rising levels of campylobacter,
:15:57. > :16:00.then? Yes, John. We're doing all we can,
:16:00. > :16:05.and all we can is basically not introducing the bacterium into the
:16:05. > :16:07.house. The chicks arrive clean, we use clean feed and we make sure we
:16:07. > :16:09.have clean water. Because you're dealing with an invisible foe,
:16:09. > :16:14.aren't you? Absolutely, which is always
:16:14. > :16:19.terrifying. Things you can't see are more worrying than things you
:16:19. > :16:23.can. Despite all the precautions,
:16:23. > :16:28.campylobacter still gets into the sheds and into the chickens. It's
:16:28. > :16:31.estimated 70% of indoor flocks carry the bacteria. By the time
:16:31. > :16:34.they reach the processing plants, campylobacter could be anywhere.
:16:34. > :16:37.1.6 million birds go through this factory alone every week.
:16:37. > :16:43.What are the problems that campylobacter poses in a chicken-
:16:43. > :16:46.processing plant like this one? Campylobacter is in the gut of the
:16:46. > :16:48.bird, so it's when we're eviscerating the bird that there's
:16:48. > :16:51.a risk area. Taking the insides out?
:16:51. > :16:54.Yes, but also potentially on the feathers. We have systems in place
:16:54. > :16:57.for any processing plant designed to reduce and deal with any hazards
:16:57. > :17:07.there might be. Campylobacter is one of those areas, one of those
:17:07. > :17:09.
:17:09. > :17:12.risks that we're not succeeding at The war against campylobacter is
:17:12. > :17:15.being fought all the way to the kitchen. If the bacteria manages to
:17:15. > :17:20.get through the farm and through the meat-processing plant, the
:17:20. > :17:23.final defence is with whoever's doing the cooking. At home, the
:17:23. > :17:27.responsibility lies with us. When we eat out, we rely on others to
:17:27. > :17:29.cook our food safely. Proper cooking kills campylobacter, but
:17:29. > :17:32.the Food Standards Agency is worried that the message isn't
:17:32. > :17:42.being taken seriously enough, 'especially in some parts of the
:17:42. > :17:46.
:17:46. > :17:49.In recent years, there's been a huge increase 'in the number of
:17:49. > :17:51.outbreaks and the majority of those' can be traced back to
:17:51. > :17:56.undercooked chicken liver pate. I'm sure this has been prepared
:17:56. > :17:59.properly. This is perfectly safe. Yes, yes. Unfortunately, there
:17:59. > :18:02.tends to be a trend with chefs to flash-fry the chicken livers so
:18:02. > :18:08.that the inside is undercooked, they seem to like the nice, softer
:18:08. > :18:12.texture, but the problem is the undercooking. You're not going to
:18:12. > :18:16.kill off the campylobacter bacteria. How much of a priority is
:18:16. > :18:26.campylobacter to the agency? Campylobacter is one of the top
:18:26. > :18:26.
:18:26. > :18:28.priorities for the Food Standards It's now pretty clear that the
:18:28. > :18:31.danger of being affected by campylobacter goes hand-in-hand
:18:32. > :18:39.with eating meat. And the boom in demand for chicken has certainly
:18:39. > :18:49.added to the problem. So what can be done to try to stop the risk?
:18:49. > :18:59.
:18:59. > :19:03.That's what I will be asking later All across the UK farmers are
:19:03. > :19:09.attending to their lambs but some of the new arrivals have been
:19:09. > :19:19.affected by abide as which can have a devastating impact. There are
:19:19. > :19:25.
:19:25. > :19:32.images in this film you may find distressing. We have got about 750
:19:32. > :19:37.ewes. They will lamb on the farm. It is getting to be a busy time of
:19:37. > :19:43.year. We want them all to be in very good health as they give birth
:19:43. > :19:52.and one of the things we do is vaccinate them against areas a
:19:52. > :19:57.bacterial diseases. That in unity goes through their blood into their
:19:57. > :20:06.colostrum, the first milk that the Lambs drink. That protection will
:20:06. > :20:10.go through to the Lambs. Healthy sheep are productive sheep. While
:20:10. > :20:16.this vaccination protects against most common diseases, I am
:20:16. > :20:23.concerned that a new virus that has recently hit the UK could affect my
:20:23. > :20:33.livestock. It has the serious symptoms in sheep, cattle and goats.
:20:33. > :20:35.
:20:35. > :20:42.The main one is deformed lambs and caffs. I am on my way to East
:20:42. > :20:47.Sussex which has recently had an outbreak of this bias. I want to
:20:47. > :20:52.know what impact it is having. Thank you for letting me come to
:20:52. > :21:00.visit you. You have a lovely flock of lambs but you have been struck
:21:00. > :21:05.by this buyers? Yes, we have lost about 40 lambs. So many have died
:21:05. > :21:11.or been born dead or we have had to put them down. Have you ever seen
:21:11. > :21:17.anything like it before? Never. I find the whole thing most
:21:17. > :21:23.distressing. I have been lambing sheep for 50 years and have never
:21:23. > :21:28.had anything like it. Financially it will be quite devastating but
:21:28. > :21:32.that is the wave farming goes. could just be the beginning of
:21:32. > :21:38.something that could be quite horrendous right at the start of
:21:38. > :21:45.the farming season. It sends a shiver down my spine. Horrible. It
:21:45. > :21:50.is not easy having to deal with the victims of this spiders. They
:21:50. > :21:54.suffer from the areas deformities and often have to be put down. This
:21:54. > :22:04.contract climber knows best or only too well but some lambs she has
:22:04. > :22:06.
:22:06. > :22:12.delivered have had that. There were triplets. One was very deformed and
:22:12. > :22:16.born dead. This one has come a minor deformity. It has a very
:22:16. > :22:23.strange job, it appears to be parrot mouth where its job does not
:22:23. > :22:30.quite come together. The Jozsef should meet but they are not so
:22:30. > :22:39.presumably suppling problems? -- the jaws should meet. Yes, suckling
:22:39. > :22:46.problems. Best lamb has quite deformed front legs than do not
:22:46. > :22:56.straighten up properly. I can see that. It has problems walking?
:22:56. > :23:02.Doing fine but smaller than his sibling. When you are Lamming are
:23:02. > :23:08.you they should be presented properly with their front feet
:23:08. > :23:12.first. With deformities it must be really weird. A wet the first lamb
:23:12. > :23:18.I delivered I wondered what it was and I thought I was dealing with a
:23:18. > :23:24.breach but then I find the head. You have two very carefully deliver
:23:24. > :23:29.these lambs from news and it is not easy. You do your absolute best and
:23:29. > :23:35.there is nothing we can do about these lambs. There is no saving
:23:35. > :23:41.them and it is really hard. Around 1,000 farms have been affected in
:23:41. > :23:47.Europe come up over 60 in the UK. I am keen to find out how it has
:23:47. > :23:52.spread and what precautions I can take. I am spreading -- heading to
:23:52. > :23:57.North cookware and number of other cases have been discovered. I have
:23:57. > :24:03.come to meet a veterinarian who has been dealing with the virus since
:24:03. > :24:08.it first hit our shores in January. Where did this by his come from?
:24:08. > :24:13.seems to have originated in northern Europe, we think it was
:24:13. > :24:17.spread by midges and must have arrived here around
:24:17. > :24:24.September/October. The problem comes when pregnant animals are
:24:24. > :24:28.infected by the animals and particularly when they are affected
:24:28. > :24:38.in the first third of the pregnancy. The virus can have devastating
:24:38. > :24:38.
:24:38. > :24:42.effects on the Thetis at that stage. -- the foetus. Because the sheep
:24:42. > :24:47.has a five month pregnancy and the cow has a nine-month pregnancy we
:24:47. > :24:57.would not expect to be seeing problems for four months after we
:24:57. > :24:58.
:24:58. > :25:02.see the problems in the sheep. farmer, of what should we be doing?
:25:02. > :25:09.Do we have to notified the Government? Are there movement
:25:09. > :25:13.restrictions? You are not legally obliged to notify anybody but it is
:25:14. > :25:19.important that we know where this disease is, we get is spreading and
:25:19. > :25:24.who is likely to see it next. Contact your local veterinarian.
:25:24. > :25:30.There are no movement restrictions because we think it is spread by
:25:30. > :25:36.midges, we do not think there is animal to animal restrictions so
:25:36. > :25:41.there is no point in movement restriction. A new will not know if
:25:41. > :25:51.these animals have the virus until lambing starts. It is a concern for
:25:51. > :25:58.the farmer because he is used give birth in the fields. How difficult
:25:58. > :26:02.could it be for you? I lamb them out in the field so it is difficult
:26:02. > :26:09.because you have to have straight legs to get them to come out. I do
:26:09. > :26:15.not know what is going to happen. I worry about it. The idea of having
:26:15. > :26:20.to leave out you not knowing what will happen. They do not warrant
:26:20. > :26:25.expensive caesarian operations. If I have difficult ones in the middle
:26:25. > :26:31.of the night they will probably have to be destroyed. I really hope
:26:31. > :26:36.his flock escape the virus. While there is a risk to sheep, cattle
:26:36. > :26:41.and goats, what about humans? is no evidence that this will
:26:41. > :26:46.affect humans. Because it is a new buyer is we cannot say
:26:46. > :26:50.categorically but we do not think it will affect people. With blue
:26:50. > :26:57.tongue we vaccinated quickly, how quickly will there be a vaccination
:26:57. > :27:02.for this? My guess is that you are looking at a 12 month delay minimum,
:27:02. > :27:07.maybe two years. A It is early days and it will be a while before we
:27:07. > :27:12.know the true extent of this. I just hope that livestock farmers do
:27:12. > :27:22.not get hit too hard and that I escaped this terrible virus with my
:27:22. > :27:22.
:27:22. > :27:26.animals. Earlier we heard how the cases of a type of food poisoning
:27:26. > :27:36.caused by cooking -- eating undercooked chicken are on the rise
:27:36. > :27:36.
:27:37. > :27:43.but is there more we can do to make the food we eat safer? Worldwide,
:27:43. > :27:48.this is the number one food born bacteria. It is the most common
:27:48. > :27:53.cause of food poisoning in the UK. Cases are on the increase. It is
:27:53. > :28:00.more commonplace in poultry which accounts for almost half of all the
:28:00. > :28:05.meat we eat in the UK. There are calls for a tougher action to fight
:28:05. > :28:14.this out deer. It poses a cost to our health and a huge cost to the
:28:14. > :28:20.economy. That is the opinion of this food safety expert. 300 to 400
:28:20. > :28:27.people per year fall ill with this bounteous. They take time off work,
:28:27. > :28:31.some will need medical attention, they go into hospital, some will
:28:31. > :28:37.have long-term medical complications. Can we put a price
:28:37. > :28:43.on it? The problem is underestimated but we can say half
:28:43. > :28:46.a billion to start with. The feeling is a lot of this bacterial
:28:47. > :28:55.infection is preventable but not enough people are paying attention
:28:55. > :29:01.to it. There is so much uncertainty about bet that it will not be a
:29:01. > :29:06.rapid response we get but as law Hall. The poultry industry is
:29:06. > :29:11.funding research but until an answer such as an effective vaccine
:29:11. > :29:16.is found chicken farmers like this one say there is always so much
:29:16. > :29:20.they can do. We are hoping some bright spark will come up with a
:29:20. > :29:26.solution. We hope there is a solution out there, we just have to
:29:26. > :29:32.find it. Is it possible to her magically seal a place like this so
:29:32. > :29:36.that nothing could get in during the length of a bird's life?
:29:36. > :29:41.idea is technically correct but one thing we would lose his welfare.
:29:41. > :29:46.The minimum we need to see the Chequers is twice per day and the
:29:46. > :29:53.more attention you get them the better they perform. -- CD check-
:29:53. > :30:00.ins. What about that seemed like that for backs and Ella? That is
:30:00. > :30:05.what we are hoping for it. Perhaps solutions can be found in the
:30:05. > :30:13.processing plants? In the United States carcasses are washed with a
:30:13. > :30:16.chlorine based rents to tell of ITF but that practices banned here
:30:16. > :30:21.because of EU regulations. There are certain techniques in place
:30:21. > :30:28.right now that we are trying. You could freeze the Cheka, that would
:30:28. > :30:38.kill it but most people want to buy their chicken fresh. Perhaps so per
:30:38. > :30:39.
:30:39. > :30:44.gelling the outside of the skin. Or eating ate like in milk. Washing
:30:44. > :30:51.the bird as well. The demand for check-in seems to get bigger every
:30:51. > :30:56.year, will it ever get easier to control this bacteria? We are
:30:56. > :31:05.learning more about it all the time. We are doing everything we can to
:31:05. > :31:15.make it as safe product that everyone can enjoy. Research into
:31:15. > :31:16.
:31:16. > :31:22.bad Teale resistant check-ins is about to get under way in Scotland.
:31:22. > :31:29.-- bacterial resistant chickens. Every link in the chain must play
:31:29. > :31:35.its part, that includes us. What time the golden rules to staying
:31:35. > :31:39.safe? To cook the chicken thoroughly so that the juices run
:31:39. > :31:45.clear. Despite Tiare spreads very easily around the kitchen so good
:31:45. > :31:49.hygiene practices in the home are essential. You need to wash your
:31:49. > :31:54.hands thoroughly once you have handled any chicken or raw meat.
:31:54. > :32:02.You need to wash utensils and the chopping board but one practice we
:32:02. > :32:12.would really like to stamp out is the washing of check-in at home. --
:32:12. > :32:13.
:32:13. > :32:17.By washing it, you're potentially spreading those germs that have
:32:17. > :32:22.been on the chicken around the kitchen, on two surfaces and food
:32:22. > :32:32.that may not be cooked. That is the problem. The chances are you're
:32:32. > :32:36.
:32:36. > :32:42.going to come down with a nasty In the end, we have to remember
:32:42. > :32:45.that bacteria like campylobacter, are all around us all the time.
:32:45. > :32:50.Pressure is mounting to try to reduce the risks, but in the
:32:50. > :32:54.meantime, all of us who enjoy eating chicken have to play a our
:32:54. > :33:04.part by making sure that campylobacter it is beaten before
:33:04. > :33:10.
:33:10. > :33:15.Beautiful cliffs and craggy calls line Cornwall's shores. I have been
:33:16. > :33:18.deep beneath the land in a disused tin mine. At 300 ft down there I am
:33:18. > :33:24.about to enter a new drilling chamber where the search for
:33:24. > :33:27.precious metals has begun again. It is from these depths that a team of
:33:27. > :33:34.miners and prospectors are exploring what is buried in the
:33:34. > :33:40.surrounding rock. Gareth is a geologist in charge of the team.
:33:40. > :33:46.What is it you're looking for. We're looking for 10, as well as
:33:46. > :33:51.copper, zinc and other metals. That the is what the team behind us are
:33:51. > :33:54.busy with? That is right. We are drilling into
:33:54. > :33:59.the rock to find samples and Seeboard is there.
:33:59. > :34:04.And it is a diamond drill? For yes, if I show you a drill bit,
:34:04. > :34:08.it is circular, and impregnated in it are different diamonds.
:34:08. > :34:12.That will cut in two the rock and we get a tube of rock down the
:34:12. > :34:18.middle, and after each three metres we pull the rug out, empty boat
:34:19. > :34:25.into a box and see what is in it. We have lots of different minerals
:34:25. > :34:35.here, Garnett, and sometimes within these we will set -- see a mineral
:34:35. > :34:39.
:34:39. > :34:42.load. So far, at the diamond drill has
:34:42. > :34:47.cut 75,000 ft of core and will do again before the project is
:34:47. > :34:54.finished. All of this ends up in this warehouse.
:34:54. > :34:57.Won't see what we have here. Nice minerals. We can look at our
:34:57. > :35:07.portable X-ray analyzer, and it will tell us what elements are in
:35:07. > :35:09.
:35:09. > :35:12.there and how much. OK, better get out the way then, eh? Yes, if you
:35:12. > :35:15.stand behind me. Let's have a look, see what's there.
:35:15. > :35:21.We've got 2.5% copper, about 4% zinc and almost 1% tin. Copper,
:35:21. > :35:24.zinc and tin are the main minerals here. Those are the main minerals
:35:24. > :35:27.we're mining. There's lots of smaller, more precious metals and
:35:27. > :35:30.more valuable metals that we find here as well. Things like tungsten.
:35:30. > :35:32.Indium, which has got quite a high value. It's used in modern
:35:32. > :35:34.technologies, flatscreens, things like that. We've even found small
:35:34. > :35:37.traces of gold and silver. Have you?
:35:37. > :35:40.We have. Very small amounts, but we might be able to take some of it,
:35:40. > :35:50.yeah. All of this information then is entered into a computer system.
:35:50. > :36:00.We'll take all the zones of mineralization In a big 3D model
:36:00. > :36:03.
:36:03. > :36:06.and Seaborough we can call mining. 'Investing �60 million over the
:36:06. > :36:08.next three years, 'this mine is hoping to pick up where it left
:36:08. > :36:12.off.' It would be a huge boost to the area.
:36:12. > :36:15.Everyone you talk to locally, you say you work at South Crofty, "Oh,
:36:15. > :36:22.when's it opening? What's going on?" There is a sense of real
:36:22. > :36:25.excitement. Modern technology is now driving
:36:25. > :36:28.the price of precious metals through the roof and it could well
:36:28. > :36:32.breathe new life into the old tin mines of Cornwall. In a moment,
:36:32. > :36:34.Ellie will be going in search of hidden gems of her own beneath the
:36:34. > :36:44.sea. But first, here's the Countryfile weather forecast for
:36:44. > :36:46.
:36:46. > :36:50.Our late winter weather has had more of a lick and feel of early
:36:51. > :36:55.spring about it, recently. Especially on Thursday. Tony Watson
:36:55. > :37:00.took this picture in Warwickshire, and it is here on Thursday in that
:37:00. > :37:07.sunshine the temperature got close to 19 Celsius, the warmest February
:37:07. > :37:13.day since 1992. -- 1998. This week there will not be much sunshine,
:37:13. > :37:19.but very mild where the sun comes out. On the flipside, where we meet
:37:19. > :37:24.the rain, -- where we need at the rain, the drought-hit parts of
:37:24. > :37:29.central and eastern England, hardly any on offer. This weather front,
:37:30. > :37:35.going into Tuesday, will introduce some vet -- mild oxygen once again.
:37:35. > :37:39.Tomorrow, another weather system brings rain to Northern Ireland and
:37:39. > :37:43.western Scotland, brisk winds, moving south during the day.
:37:43. > :37:47.Through the afternoon in Scotland it will West, damp in Northern
:37:47. > :37:53.Ireland. In north-eastern Scotland, it brightens up and will become
:37:53. > :37:57.mild, but gusty winds. Rain moving down across northern England into
:37:57. > :38:02.the Midlands will stop ahead of that there will be brighter
:38:02. > :38:07.conditions, perking up across East Anglia into the south-east staying
:38:07. > :38:13.at rather grey and damp across Wales and the far south-west. The
:38:13. > :38:20.weather system moving again on Monday night, weakening when it
:38:20. > :38:25.reaches the areas that needed most. Temperatures around the Moray Firth
:38:25. > :38:29.could hold up into double figures, very unusual for the time of year
:38:29. > :38:34.on Tuesday night. We have high pressure close by, but a rent that
:38:34. > :38:38.we are bringing up this very mild air. Not everyone will get the same
:38:38. > :38:44.degree of warmth and sunshine, because in to the west there will
:38:44. > :38:49.be lots of cloud, Phil fog, patchy rain and drizzle, especially in
:38:49. > :38:54.western Scotland. Further south, there will be sunnier breaks in the
:38:54. > :39:00.east. This is where temperatures will climb in the sunshine. 17,
:39:00. > :39:06.possibly 18 Celsius is possible. If we get there, in Scotland on
:39:06. > :39:09.Tuesday that will be significant. The temperature we record --
:39:09. > :39:15.temperature records for February in Scotland is near 18 stealthiest in
:39:15. > :39:22.Aberdeen. This year we have an extra day, it is the 29th on
:39:22. > :39:27.Wednesday, but it will hardly be any different than Tuesday. It will
:39:27. > :39:33.be mild on Wednesday, but we're not expecting the same giddy heights
:39:33. > :39:37.the day before. On Thursday, more of the same, the weather fronts are
:39:37. > :39:44.still trying to come in. Ahead of that, still cloud coming into the
:39:44. > :39:48.West, drizzle, brighter brakes on high ground and still mild. Another
:39:48. > :39:52.weather system running through the South possibly going into Friday.
:39:52. > :39:56.By a lot of uncertainty about the end of the week, this next weather
:39:56. > :40:03.system could come in late Friday into the weekend. For Friday, wet
:40:03. > :40:07.weather for a time, and the South variable weather elsewhere. It will
:40:07. > :40:17.be warm coming back, but for rain in the gardens, where it is most
:40:17. > :40:48.
:40:48. > :40:58.The Cornwall has got it on. Sleepy villages, beautiful beaches and
:40:58. > :41:13.
:41:13. > :41:16.oppressive clefs. I have been discovering its rich coastline.
:41:16. > :41:19.Mount a Just round the coast from here, offshore at the bottom of the
:41:19. > :41:23.sea, lies a wreck. But it's not just any old wreck, because it's
:41:23. > :41:25.become one of our most significant marine life dive sites. I want to
:41:25. > :41:29.experience it for myself. 'Paul Cox from the National Marine Aquarium
:41:29. > :41:33.'is going to bring me up to speed with HMS Scylla.' So, tell me about
:41:33. > :41:36.the back story of this wreck then. She was launched in 1968 and went
:41:36. > :41:38.into service. She was in service for 25 years. Served in the cod
:41:38. > :41:41.wars with Iceland, also was involved in hurricane relief in
:41:41. > :41:45.Cayman Brac. She was then decommissioned in 1993. Must have
:41:45. > :41:48.been a spectacular sight, the day that she was put down. The crowds
:41:48. > :41:51.that appeared on the day were phenomenal. Thousands of people
:41:51. > :42:01.lined the cliffs and it generated so much attention. Even now, when
:42:01. > :42:04.
:42:04. > :42:07.you talk about it locally, people remember that day. 'A specialist
:42:07. > :42:10.diving team is taking us out to the site, 'but I must admit I'm a
:42:10. > :42:14.little apprehensive.' I remember when I first learned to dive years
:42:14. > :42:17.ago, it was freezing cold and it was snowing. There were a few wreck
:42:17. > :42:20.items to look at under the water. I came away thinking, "Why would you
:42:20. > :42:23.ever do this?" Then I discovered marine life, went diving in the
:42:23. > :42:25.real world and had my lightbulb moment. I've got that same sense of
:42:25. > :42:29.trepidation today,. It's perishingly cold. It may look
:42:29. > :42:39.beautiful, but it's bitter. We're going to look at a wreck, which has
:42:39. > :42:40.
:42:40. > :42:49.got that slightly sinister feel to It's not long before we're floating
:42:49. > :42:52.directly above the wreck. There we go. Rarr! I'm in. So it's obviously
:42:52. > :42:57.very good for diving here. What about the marine life on this new
:42:57. > :42:59.reef? When you put something like this in, life just attracts to it
:42:59. > :43:02.and you get new colonisation. That's what we've been interested
:43:02. > :43:04.in in the seven years since Scylla's been there. Watching that
:43:04. > :43:10.colonisation and how it progresses and how animals out-compete each
:43:10. > :43:15.other for space on the reef. it's not just a jolly today.
:43:15. > :43:18.There's some bad news going on down there, isn't there? Yeah, we've had
:43:18. > :43:21.reports that there's a net, some reports before Christmas that a net
:43:21. > :43:24.had become attached to the reef. So we're going to have a look at that
:43:24. > :43:29.today and see what kind of damage that's causing to the animals
:43:29. > :43:35.living in and around the reef. what kind of net is it that's
:43:35. > :43:42.caught down there? It's a fine monofilament. I've got a bit of it
:43:42. > :43:47.down here that some divers removed previously. Oh, right. You can see
:43:47. > :43:50.it's really tangly. I mean, if you can imagine it. Put it on here and
:43:50. > :43:54.it just kind of snags. Catches on everything. Actually I can't get
:43:54. > :43:58.that off. Oh, my word. There we go. What marine life have you seen
:43:58. > :44:01.caught up in this? We've seen several fish, some crabs, lots of
:44:01. > :44:04.crabs just kind of caught onto it with their claws. Also a cormorant.
:44:04. > :44:07.There was a cormorant that had obviously been diving for food and
:44:07. > :44:10.had got itself entangled in it. It's important that it gets taken
:44:10. > :44:13.off? Yeah, as soon as possible. Also the diving season's coming up.
:44:13. > :44:17.We don't want any divers getting entangled, so we need to get it of.
:44:17. > :44:27.So, work to be done. Yeah. Paul and his team have counted almost 300
:44:27. > :44:33.
:44:34. > :44:37.different species on the wreck. I First of all, Paul's taking me to
:44:38. > :44:47.one of the only parts of the reef that isn't engulfed in netting. And
:44:48. > :44:50.