SPANISH BIOLOGICAL WEAPONS


© Janisat Organisation, 2003
Following investigations by the UN and as revealed in a recent report published by Tony Bliar based on a primary schoolboy's essay, it has been claimed inconclusively and without any proof that Spain has been producing biological weapons.

Production facilities are scattered around the countryside as a recent satellite image, provided by Janisat, shows.

The image shows a plant with the capability of cultivating Salmonella which is then weaponised by packaging in thin shells designed to shatter on impact. These grenade like objects are stored in protective cardboard in units of twelve.

These missiles are termed 'Eggs' and may be very dangerous.

 

Government of Gibraltar
Press Release No. 79/2003 Date: 4 April 2003

IMPORTANT ADVICE ON THE USE OF EGGS

Some months ago, the Environmental Agency advised that several 
outbreaks of Salmonella food poisoning In England had been linked to 
eggs and that a significant number of these had been associated with 
eggs from Spain. 

Further recent cases of Salmonella food poisoning both in England 
and Gibraltar maintain this association with eggs from Spain and, 
since these are widely available locally, the Agency is now 
reiterating its advise for eggs to be properly handled and used. 
 
It is important to ensure that eggs are properly heat treated before 
use, as this will kill any bacteria such as salmonella. Eggs should 
be cooked until the white and yolks are solid, particularly when 
consumed by vulnerable groups such as older people, those who are 
ill, babies. toddlers and pregnant women These groups should also 
avoid any dishes containing raw eggs. Caterers and food businesses 
should use pasteurised egg, rather than ordinary eggs. in products 
that will not be cooked or only lightly cooked before eating. The 
heat treatment during pasteurisation will have killed any 
potentially harmful bacteria in the eggs. 

It is also important when using ordinary eggs, either in the home or 
food business, to ensure that basic good food hygiene practices are 
followed to avoid the danger of cross contamination. 

People could be put at risk if this advice is not followed 

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