“If there’s no yogurt on the supermarket shelf – well, that’s unfortunate. The customer will have to pick something else. If there’s no blood on the hospital shelf, the consequences are very, very different. The level of risk we’re dealing with here is the big difference. We simply can’t afford for blood not to be available for patients, when they need it and where they need it. Whichever way you look at it, blood is a life-saving product.”