Consider practices that will ensure and maintain water quality. Air cooling equipment and cooling areas should be periodically cleaned and inspected. Growers using biosolids must first meet the requirements of Part 503 and then comply with any additional state requirements. Once an outbreak is suspected, public health officials begin scientific studies to determine common food items consumed during the period of infection for the pathogen. - Removing field heat is a primary consideration in maintaining the quality of many types of produce. Operators and others involved in the transport of fresh produce are encouraged to scrutinize product transportation at each level in the system, which includes transportation from the field to the cooler, packing facility, and on to distribution and wholesale terminal markets or retail centers. FDA recommends that employees in food processing areas not engage in activities that could contaminate food, such as eating, using tobacco, chewing gum, or spitting. Facilities used to store fresh produce should be cleaned and, as necessary, disinfected prior to harvest. We recommend refresher or follow-up training to reinforce the initial training. Vegetables and sprouts comprised 20 samples of ready-to-eat salads (containing three to five ingredients, such as lettuce, coleslaw, cucumber, carrots, and tomato), 64 sprout samples (mung and wheat), and 32 samples of fresh-cut vegetables (including seven types of vegetables: Leek, fennel, watercress, basil, and radish). Competition with soil microorganisms may reduce pathogens. - Clean surfaces soiled by birds or other wildlife. Efficacy of slightly acidic electrolyzed water in killing or reducingEscherichia coliO157:H7 on iceberg lettuce and tomatoes under simulated food service operation conditions. Reiners, S., A. Rangarajan, M. Pritts, L. Pedersen, and A. Shelton. Would you like email updates of new search results? (See Appendix A for information to include in the notification.). Being aware of, and addressing, the common risk factors outlined in this document will result in a more effective, cohesive response to emerging concerns about the microbial safety of fresh fruits and vegetables. By identifying basic principles of microbial food safety within the realm of growing, harvesting, packing, and transporting fresh produce, users of this guide will be better prepared to recognize and address the principal elements known to give rise to microbial food safety concerns. If gloves are used, be sure they are used properly and do not become another vehicle for spreading pathogens. Sivapalasingam, S., Friedman, C.R., Cohen, L., and Tauxe, R.V. We recommend that fresh-cut processors consider using the following practices for their sanitation program: An example of such a schedule is included in Figure 4. Be aware of current and historical use of land. Where available and appropriate, growers may want to consider low volume sprays, drip, furrow, or underground irrigation as part of their overall program. understanding the microbiology of fresh fruits and vegetables as well as field production, processing, and handling practices. The use of gloves in no way lessens the need or importance of handwashing and proper hygienic practices. The major source of microbial contamination with fresh produce is associated with human. The contaminants in vegetables and unpeeled fruit were similar after washing and after washing followed by disinfection Fresh-cut Produce: This guidance covers fresh-cut fruits and vegetables that have been minimally processed (e.g., no lethal kill step), and altered in form, by peeling, slicing, chopping, shredding, coring, or trimming, with or without washing or other treatment, prior to being packaged for use by the consumer or a retail establishment. We recommend the following practices that use flow of personnel, product, equipment, or air to reduce the potential for contamination: Designing product areas to have traffic patterns that separate raw and finished product using either linear product flow (raw to finished product) or by physical partition, (Figure 7 in Appendix E is an example of product and personnel flow patterns in a fresh-cut processing plant. Good hygiene not only protects the worker from illness, but it reduces the potential for contaminating fresh produce which, if consumed by the public, could cause a large number of illnesses. Pest refers to any animal or insect of public health importance including, but not limited to, birds, rodents, cockroaches, flies, and larvae, that may carry pathogens that can contaminate food. Equipment (whether fixed or free standing), fixtures, floors, walls, and other structures in a processing facility can become a source of microbial contamination if not adequately maintained in sanitary condition. Thus, fresh-cut fruits and vegetables are appropriately considered "processed foods" and are subject to the CGMPs in Part 110. In vitro simulators have been used to estimate the fraction of arsenic present in soil that is bioaccessible in the human digestive track. CDC estimates that germs on fresh produce cause a large percentage of foodborne illnesses in the United States. The processing of fresh produce without proper sanitation procedures in the processing environment increases the potential for contamination by pathogens (see Appendix B, "Foodborne Pathogens Associated with Fresh Fruits and Vegetables."). However, spray wash treatments may spread pathogens by splashing or by aerosol, or on food contact surfaces, such as brushes and utensils. Depending on the workers' job requirements, periodic refresher or follow-up training sessions may be needed. Fresh produce may be intact, such as whole strawberries, carrots, radishes, or tomatoes, or cut from roots or stems during harvesting, such as celery, broccoli, lettuce, or cauliflower. 3501-3520). Microbial cross-contamination from other foods and nonfood sources and contaminated surfaces may occur during loading, unloading, storage, and transportation operations. The CFR is also available at local branches of the U.S. Government Printing Office Bookstores. Some packaging and storage techniques for fresh-cut produce (e.g., MAP, refrigerated storage) may slow the rate of physical deterioration by slowing respiration of the produce. (Tel) 240-402-1700). Spoilage is any change occurring in fruits and vegetables, making them inedible for human. Growers should follow good agricultural practices for handling animal manure to reduce the introduction of microbial hazards to produce. Periods of heavy production make it difficult to change processing water or clean food contact surfaces at the facility as scheduled. Microbial contamination of fruit and vegetables and the behaviour of enteropathogens in the phyllosphere: a review J.C. Heaton and K. Jones Department of Biological Sciences, Lancaster Environment Centre, Lancaster University, Lancaster, UK Introduction It is now commonly accepted that fruit and vegetable This work aimed to present the importance of food safety in vegetables and fruits in local farming, as this form of production and consumption has increased in several countries of the northern hemisphere and as these are considered a form of providing more sustainable food products. A wide range of communicable disease and infections may be transmitted by infected employees to consumers through food or food utensils. Excessive concentrations of antimicrobial chemicals (such as chlorine) can damage equipment, reduce produce quality, be harmful to worker health, and may pose a hazard to consumers. At a minimum, an effective traceback system should have documentation to indicate the source of a product and a mechanism for marking or identifying the product that can follow the product from the farm to the consumer. Fresh produce can become microbiologically contaminated at any point along the farm-to-table food chain. This guidance contains information collection provisions that are subject to review by the Office of Management and Budget (OMB) under the Paperwork Reduction Act of 1995 (44 U.S.C. 16). Use of package and date codes can help link product packages with production times, equipment, and raw ingredient sources and may facilitate recovery of products during a recall. Growers should also be aware of other factors, such as farm layout and traffic flow, that may allow a tractor to drive through manure before entering a produce field. Growers may want to consider covering manure piles, such as storing manure under a roof or covering piles with an appropriate covering. Operators should followup with supervisors or the person in charge to be sure that regular monitoring takes place, equipment is working, and good agricultural and management practices are being followed. The guide focuses on the production and packing of fresh produce. Workers can carry microbial pathogens on their skin, in their hair, on their hands, and in their digestive systems or respiratory tracts. Wood, R.C., C. Hedburg, and K. White. Properly treated manure or biosolids can be an effective and safe fertilizer. The overall goal of research is development of cost-effective intervention and prevention strategies to reduce the incidence of foodborne illness. Food-contact surfaces are those surfaces that contact fresh produce and those surfaces from which drainage onto the produce or onto surfaces that contact the produce may occur during the normal course of operations. The importance of food workers understanding and practicing proper hygiene cannot be overemphasized. We recommend the use of a comprehensive sanitation program developed by a trained employee such as a certified sanitarian to avoid microbial contamination of the product in a fresh-cut processing facility. 5630 Fishers Lane, Rm 1061 Food and Drug Administration Clean these areas on a regularly scheduled and "as needed" basis and take steps to minimize free-floating dust and other airborne contaminants. We also recommend that fresh-cut processors establish and maintain a current written contingency plan for use in initiating and carrying out a recall. See Ref. The site is secure. We recommend that employees be trained about how, when, and why they must properly wash their hands and exposed portions of their arms. If wooden equipment is used (including pallets), we recommend that the equipment be in good condition and well maintained so it is not a source of physical or microbial contamination. Water that meets the microbial standards for drinking water is considered "safe and sanitary.". Whenever water comes in contact with produce, its source and quality dictates the potential for contamination. The amount of hypochlorous acid in the water depends upon the pH of the water, the amount of organic material in the water, and, to some extent, the temperature of the water. Minimize the potential of microbial contamination from water used with fresh fruits and vegetables. above) is important in order to minimize the potential for contamination. Even small amounts of contamination with some of these organisms can result in foodborne illness. Sometimes, raw fruits and vegetables contain harmful germs that can make you and your family sick, such as Salmonella, E. coli, and Listeria. Accessibility On October 2, 1997, President Clinton announced a plan entitled "Initiative to Ensure the Safety of Imported and Domestic Fruits and Vegetables" (produce safety initiative) to provide further assurance that fruits and vegetables consumed by Americans, whether grown domestically or imported from other countries, meet the highest health and safety standards (Ref. International Journal of Food Microbiology. Air inside a processing plant can be a vehicle for contamination of food by mold, yeast, dust, or pathogens if not properly controlled. Refer to 40 CFR Part 503 for additional guidance. Fresh-cut fruits and vegetables are not RACs because they are no longer "in [their] raw or natural state" and instead have become "processed food" as that term is defined in the Act. Animal manure and human fecal matter represent a significant source of human pathogens. Fruits and vegetables are important sources of nutrients and are included as part of healthy and balanced diet globally. Some packaging controls used for fresh-cut produce affect the environment within the package by reducing the levels of oxygen. Although no one knows for sure how long pathogens can survive in the field or on produce, some researchers have reported that, depending on conditions, pathogens may survive in raw manure for as much as a year or longer (Ref. Follow all applicable local, state, and Federal laws and regulations, or corresponding or similar laws, regulations, or standards for operators outside the U.S., for agricultural practices. 1 This document has been prepared as guidance by the Food and Drug Administration (FDA) and the USDA. In assessing water quality, operators should consider what affects their portion of the watershed. The importance of proper handwashing techniques. We also recommend the following practices: Performing maintenance and calibration of equipment by appropriately trained personnel. Box 42419, Cincinnati, OH 45242-2419. ), Evaluating the practices of your suppliers by a knowledgeable food safety expert, Accepting produce from suppliers who use GAPs, GMPs or other appropriate practice from the farm to the processing facility, Using a mechanism to verify the use of food safety practices by your suppliers (e.g., letter of certification or guarantee from a supplier), Establishing a company policy that requires employees to report any active case of illness to supervisors before beginning work, Maintaining adequate personal cleanliness, Before beginning work, especially if the employee has direct contact with fresh produce, Before putting on a new pair of disposable or non-disposable gloves and after removing the gloves, After touching human body parts or anything other than food or food contact surfaces, After using the toilet; after coughing, sneezing, using a handkerchief or tissue, After engaging in any activity that may contaminate hands, such as handling garbage, cleaning chemicals, or incoming produce before it has been washed, Washing and sanitizing non-disposable gloves before starting work, and as needed, After hand washing, sanitize your clean hands with a sanitizer solution, Wash hands and sanitize gloves (disposable or reusable) before wearing, Re-sanitize your hands after touching non-food contact surfaces, Monitor and change hand and foot sanitizer solutions as needed to maintain effective sanitizer strength, per manufacturer's recommendation, Remove heavy debris from floors with brooms or shovels and dry clean processing equipment, if needed, Pre-rinse the equipment with adequate quality water, Rinse floor and drains with adequate quality water using a low pressure hose, Use dedicated brushes to scrub floor and drains with an effective cleaner, applying adequate quality water as needed, Foam and scrub the equipment with an effective cleaner and scrub using dedicated brushes, Thoroughly rinse the equipment, floors, and drains with adequate quality water using a low pressure hose, Sanitize (according to manufacturer directions) the equipment and floors*, Adequately screening open windows, vents, fans, and similar features to prevent pest (insect, bird, rodent, reptile) entry, Closing all exterior doors and entrances when not in use and ensuring an adequate seal when exterior doors and entrances are closed, Properly constructing all walls, ceilings, windows, doors, floors, and overheads (e.g., pipes, air vents, and lights) and maintaining them in good condition (e.g., no cracks, rust, breakage, missing parts, or dips allowing puddles to form) so that they do not harbor pests or pathogens, Designing properly sloping floors to drains ( inch per foot), and sealing and keeping them in good repair so as to provide adequate drainage, Designing floor drains to prevent the accumulation of water in or around the drains and making drains accessible for cleaning, Fitting floor drains with seals and grates capable of preventing pest entry, Constructing trench drains for automatic flushing, Using under-floor drains in fresh-cut produce processing areas, Designing collection areas for waste stream water to prevent product and equipment contamination, Using protective guards for light fixtures to prevent broken glass from falling into product, Having rest rooms that open into a location other than a processing area, Locating the door to the outside in an area other than into a processing area, Having a microbiology lab that opens into an area other than into a processing area, Storing in-process and raw produce materials in different rooms, Establishing dedicated cold rooms for raw product and processed product, Locating hand washing and sanitizing facilities to facilitate regular and appropriate use by employees, Having short direct routes for both product and personnel flow, Designing the plant for one direction of personnel traffic, product, and air flow, Keeping the number of entrances and exits to the processing areas to a minimum, Locating catwalks with open grating so they do, Elevating food-contact surfaces sufficiently above the floor (with accessibility for cleaning) to prevent contamination from floor splashes, Installing stationary equipment away from floor drains to allow accessibility to drains for cleaning and to prevent contamination of the equipment, Installing, calibrating, and maintaining temperature measuring or recording devices as necessary to ensure accuracy, Calibrating safety control devices that are essential for maintaining the proper level and activity of wash water disinfectant, at a frequency recommended by the manufacturer and documenting this activity on the instrument calibration forms/logs, Examining air filters for both intake air and compressed air and changing at least as often as the manufacturer specifies, or more frequently if a problem is indicated, such as evidence of filter fouling or perforation, Establishing sanitation standard operating procedures (SSOPs), including a cleaning and sanitizing procedure with a regular schedule for all equipment, storage areas, fresh and fresh-cut produce production areas, air systems, and water storage areas, Including as part of the sanitation schedule the name of the employee (and alternate when primary employee is absent) responsible for the activity, the equipment to be cleaned and how to disassemble it, the frequency of cleaning, procedures for cleaning (including type and concentration of cleaning compound and sanitizer), time and temperature requirements, cleaning solution flow rate (pressure) if applicable, and the name of an employee responsible for verifying the program effectiveness by inspection, Cleaning the condenser unit, drip pans, and hoses of refrigerators, After cleaning and sanitizing, visually inspecting the area cleaned for product residue and conducting routine microbiological tests (conventional or rapid microbiological methods, such as total count or bioluminescence) to verify effectiveness of the cleaning and sanitizing program, When reassembling sanitized equipment, placing the equipment parts on a sanitary mat and not on the floor, Cleaning and sanitizing all processing equipment, facility utilities (e.g., air system, water system), and food-contact surfaces after maintenance work and prior to use in production, Cleaning and sanitizing processing equipment and food-contact surfaces between the processing of different commodities, if appropriate based on risk, Avoiding cleaning and sanitizing equipment during processing operations to prevent contamination, Using adequate quality water for cleaning and sanitizing at temperatures appropriate for the chemicals used, Using toxic chemicals for cleaning operations in accordance with the manufacturer's instructions and in accordance with relevant Federal, State, and local government regulations, Storing toxic chemicals and pesticides in a manner that protects against contamination of food, food-contact surfaces, and food-packaging materials and in accordance with relevant Federal, State, and local government regulations, Monitoring the effectiveness of cleaning and sanitizing chemicals by visual inspection and environmental testing (especially grooves and niches) for microbial growth, Using window screens, screen doors, and weather stripping for all doors, and air fans at all doorways, Keeping all exterior doors closed when not in use, Removing waste products to, and storing waste products in, a location outside the facility, Removing old, unused equipment from the facility, Maintaining the exterior grounds surrounding the facility in a manner that will control pest harborage, Properly storing ingredients, finished product, and food packaging, Cleaning up spills and produce debris in a timely manner, Maintaining a map to identify by numbered locations all rodent traps and bait boxes used both inside and outside the processing facility, Providing a sink, hot and cold running water of adequate quality, effective hand cleaning preparations (e.g., liquid soap), sanitary hand drying devices (such as disposable paper towels), and a waste container, Installing water control devices (such as knee, foot, or elbow faucet controls) that will protect against contamination of clean hands, Posting signs that show proper hand washing procedures. Although water may be a useful tool for reducing potential contamination, it may also introduce or spread contaminants. Fresh fruits and vegetables: fresh produce that is likely to be sold to consumers in an unprocessed (i.e., raw) form. As guidance and if applied as appropriate and feasible to individual fruit and vegetable production operations, the guide will help to minimize microbial food safety hazards for fresh produce. Inspect all cooling equipment daily, remove all debris, and clean as necessary when in use. The ability of pathogens to survive in the field environment has been well studied, leading to the implementation of guidelines such as the Safe Sludge Matrix, which aim to limit the likelihood of viable pathogens remaining at point-of-sale. Examples of good practices to consider are as follows: Use caution when servicing portable toilets. Microbial Contamination, an Increasing Threat to the Consumption of Fresh Fruits and Vegetables in Today's World Microbes are found all over the globe with some few exceptions, including sterilized surfaces. Importantly, however, fresh-cut produce processing has the capability to reduce the risk of contamination by placing the preparation of fresh-cut produce in a controlled, sanitary facility. Agricultural water can become contaminated, directly or indirectly, by improperly managed human or animal waste. All animals, including mammals, birds, reptiles, and insects, are potential sources of contamination in produce environments because they harbor, or could be a vector for, a variety of pathogenic agents, such as Salmonella. According to Fitch Solutions - Global Food & Drink Report 2021, the fruit market is worth US $640 billion each year and is growing at 9.4% per year, the fastest growth rate of any food sub-segment. The simple household processes are not very effective in the removal of pathogenic organisms and pesticides. Abstract: The fresh food products like fruits and vegetables became an important element in the consumer's daily meal in view of their high nutritional value, low caloric value, availability, and somewhat low prices. The NRCS Conservation Practice Standard 317, "Composting Facility" sets out standards for on-farm composting (USDA, SCS, December 1990) (202) 720-5157; http://www.ncg.nrcs.usda.gov/nhcp_2.html. Microorganisms may grow in stagnant product and can be a major source of contamination during production. Principle 1. This helps reduce the incidence of workers in the field or outside packing areas relieving themselves elsewhere (such as in fields). George Currie is Brand and Content Marketing Manager at Hindawi. 4), in packing facility environments. FDA recommends an environmental monitoring program designed to detect areas of pathogen harborage and to verify the effectiveness of cleaning and sanitizing programs in preventing cross-contamination. Microbial survey of selected Ontario-grown fresh fruits and vegetables. Once fresh produce has been contaminated, removing or killing the microbial pathogens is very difficult. and P.W. - When it is not practical to expose produce to warmer water temperatures, good manufacturing practices to minimize pathogens in the water or on the surface of produce are especially important. The high level of contamination with potential human pathogens including coliforms present in fruits and vegetables sold in wholesale markets, selfservice retail shops and road side push carts in DelhiNCR, India highlights the need for periodic monitoring of produce at various levels of production and sale. Active treatments generally involve a greater level of intentional management and a greater input of resources compared with passive treatments. 17. Operators outside of the U.S. should follow corresponding or similar standards, regulations, or laws for protecting worker health. A lesion that contains pus, such as a boil or infected wound that is open or draining and that is located on parts of the body that might have contact with produce or produce harvesting, sorting, or packing equipment, increases the risk of contaminating fresh produce. This review presents an insight into the epidemiology of microbial contamination, major sources and routes of contamination, outbreaks of food-borne illnesses, food safety technologies and policy, and makes recommendations to curb the risk. In addition, the degree of handling and product mixing common to many fresh-cut processing operations can provide opportunities for contamination and for spreading contamination through a large volume of product. We also recommend that company expectations for proper employee hygiene and food protection techniques be clearly communicated to new employees before starting employment and reaffirmed during periodic training programs. and transmitted securely. 2022 Mar 22;88(6):e0224921. The ability to identify the source of a product can serve as an important complement to food safety programs intended to prevent the occurrence of microbial contamination. 5). Potential sources of contamination include use of untreated or improperly treated manure; nearby composting or manure storage areas, livestock, or poultry operations; nearby municipal wastewater or biosolids storage, treatment, or disposal areas; and high concentrations of wildlife in the growing and harvesting environment (such as nesting birds in a packing shed or heavy concentrations of migratory birds, bats, or deer in fields). There is increased production requiring wet cleaning of down lines in the same room as lines running product. Typical sources of agricultural water include flowing surface waters from rivers, streams, irrigation ditches, and open canals; impoundments such as ponds, reservoirs, and lakes; groundwater from wells; and municipal supplies. To minimize microbial food safety hazards in fresh produce, growers, packers, or shippers should use good agricultural and management practices in those areas over which they have control. The design, construction, use, and general cleanliness of equipment can help reduce the risk of cross contamination of produce. Physical containment may include concrete block, soil berms, pits, or lagoons. The effectiveness of an antimicrobial agent depends on its chemical and physical state, treatment conditions (such as water temperature, acidity [pH], and contact time), resistance of pathogens, and the nature of the fruit or vegetable surface. Ensure good hygienic practices are followed by visitors to the farm, packing, or transport facilities whenever they come into contact with fresh produce. Systems and practices should be in place to ensure safe management and disposal of waste from permanently installed or portable toilets to prevent drainage into the field. The results of this study demonstrate the poor microbiological quality of carrots, the possible entry points of bacterial pathogens in carrot at several points during their course in the distribution chain and hence into carrot juice. Pathogen means a microorganism capable of causing disease or injury. Following this discussion, the guidance covers fresh-cut produce production and processing controls from product specification to storage and transport. 3). that are used for handling or storing large quantities of contained or packed fresh produce and that do not come into actual contact with the food. The mission of EMFSL is to improve food safety and reduce foodborne illness by examining routes of contamination of fruits and vegetables with bacterial pathogens. If unable to submit comments online, please mail written comments to: Dockets Management Data relating to distribution of the implicated product is charted and analyzed. They are more reliable than human memory, and they are a useful tool to identify operational areas where inconsistencies occur and further employee training may be needed. Non-pathogenic aerobic and facultative microorganisms are present at the time of packaging and persist after packaging. Several fresh fruit and vegetable trade organizations, universities, state and local government agencies, and countries exporting produce to the United States have taken strong leadership roles in assisting growers, packers, and shippers in identifying potential hazards associated with their operations. Globally, area under organic farming is increasing substantially over the years. Data from the investigation indicated that the Salmonella was likely transmitted by the consumption of mechanically softened foods, possibly contaminated by an infected employee. Growers should first concentrate on protecting and maintaining water quality. The ability to identify the source of a product can serve as an important complement to good agricultural and management practices intended to minimize liability and prevent the occurrence of food safety problems. Examples of good agricultural practices for growers to consider are discussed below. Waste water from portable toilet facilities that may drain into a field can contaminate fresh produce. Tomatoes. In addition, management practices required to achieve the time and temperature necessary to eliminate or reduce microbial hazards in manure or other organic materials may vary depending on seasonal and regional climatic factors (such as ambient temperature and rainfall) and on the specific management practices of an individual operation. From a public health perspective, improving the speed and accuracy of tracing implicated food items back to their source may help limit the population at risk in an outbreak. Some states also have requirements for the use of biosolids. 1 of 17 Microbial spoilage of fruits & vegetables Jun. Consider alternative treatments for water-sensitive produce. In addition, animal and human fecal matter are known to harbor Salmonella, Cryptosporidium, and other pathogens. Alternative approaches may also be used. Operators or growers should consider the following practices: Keep equipment or machinery that comes in contact with fresh produce as clean as practicable. (3) For information regarding re-washing of fresh-cut produce, California Department of Health Services Food and Drug Branch "Recommendations from Fresh-cut Produce Re-wash Panel, April 4, 2006." Creative Commons Attribution License (CC-BY), Microbial Contamination, an Increasing Threat to the Consumption of Fresh Fruits and Vegetables in Todays World. Campylobacter jejuni is the most common cause of gastrointestinal illness worldwide, affecting over 2 million people in the USA and 50 000 throughout England and Wales annually ( Evans et al. All written comments should be identified with this document's docket number: FDA-2008-D-0108. The benefits of chilling to remove field heat and the temperature requirements for optimum keeping quality vary for different types of produce. Brush washing is more effective than washing without brushes. Agricultural water refers to water used in the growing environment (for example, field, vineyard, or orchard) for agronomic reasons. Maintain proper temperatures to help ensure both the quality and safety of fresh produce. Use of untreated (raw) manure on food crops carries a greater risk of contamination compared with the use of manure that has been treated to reduce pathogens. 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