scholarly journals Bacteriological Assessment of Value-Added Ready-to-Cook/Eat Shrimps Processed for Export from Bangladesh following the Guidelines of International Standards

1970 ◽  
Vol 24 (2) ◽  
pp. 81-84
Author(s):  
Salhuddin Ahmed ◽  
M Nural Anwar
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Value Added ◽  
International Standards ◽  
Brown Shrimp ◽  
Plate Count ◽  
Fish Processing ◽  
Acceptable Limit ◽  
Critical Control Point ◽  
Aerobic Plate Count

In the present investigation a total 630 black tiger and brown ready-to-cook/eat shrimp samples collected from a fish processing industry was analyzed. Total aerobic plate count (APC) was found to exceed the International Commission on Microbiological Specification for Foods (ICMSF) standard in case of 2.26% black tiger shrimp and 1.86% brown shrimp samples. Escherichia coli counts of all the samples were within the acceptable limit of ICMSF standard. However, considering the Council of the European Communities (EEC) standard, coliform (E. coli) counts of 0.96% black tiger and 0.62% brown shrimp samples exceeded the acceptable limit. Coagulase-positive Staphylococcus aureus, Salmonella and Listeria monocytogenes were not detected from any specimens. The fish processing seems to follow the hazard analysis and critical control point (HACCP) principles that should be more strictly maintained in order to keep the quality of shrimp of international standard. Keywords: Ready-to-cook/eat shrimps, Bacteriological count, Hazard analysis and critical control point (HACCP)DOI: http://dx.doi.org/10.3329/bjm.v24i2.1247 Bangladesh J Microbiol, Volume 24, Number 2, December 2007, pp 81-84

Effect of Dehairing Operations on Microbiological Quality of Swine Carcasses†

1999 ◽  
Vol 62 (12) ◽  
pp. 1478-1481 ◽  
Author(s):  
SHEW-LING YU ◽  
DECLAN BOLTON ◽  
CHERYL LAUBACH ◽  
PATRICIA KLINE ◽  
ALAN OSER ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Microbiological Quality ◽  
Plate Count ◽  
Point System ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Aerobic Plate Count

To develop a hazard analysis and critical control point plan for food processing operations, critical control points must be determined. Swine slaughtering and dressing operations were investigated to establish their critical control points. We monitored the microbiology of swine carcasses by surface swabbing carcass bellies at various steps during the process and by quantitating total aerobic plate count (APC) and coliforms. Starting with a dehaired carcass, the sequential steps monitored included presingeing, postsingeing, polishing, and chilling. Initial results indicate that singeing and chilling substantially reduced the levels of APC and coliforms, whereas polishing increased their levels. The hygienic characteristics of individual operations involved in dressing swine carcasses were then evaluated in the second experiment. A set of 40 randomly selected carcasses leaving singeer, polisher, shaver, and washer were sampled. Carcasses were heavily contaminated during the final polishing procedure, and the APC increased threefold compared with prepolishing levels. Washing reduced the bacterial numbers by 69%. To reduce the microbial load on swine carcasses, final polishing and manual shaving steps were not used during the dressing operation on a set of 90 carcasses. APCs on singed carcasses were reduced from 1.34 to −0.15 log10 CFU/cm2 when the final polisher and manual shavers were not used. However, carcasses were subsequently recontaminated with bacteria after evisceration, and the APCs were similar (P > 0.05) regardless of whether the final polishing and manual shaving steps were used, averaging 1.30 and 1.46 log10 CFU/cm2. These results indicated that individual operations can be identified as critical control points, appropriate limits can be set and monitored in a hazard analysis and critical control point system, and steps where further changes to reduce bacterial levels may be needed for swine slaughtering plants.

Microbiological and Visible Contamination of Lamb Carcasses According to Preslaughter Presentation Status: Implications for HACCP

1995 ◽  
Vol 58 (7) ◽  
pp. 776-783 ◽  
Author(s):  
MONIQUE E. HISS ◽  
STEVE C. HATHAWAR
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Detailed Examination ◽  
Plate Count ◽  
Microbiological Contamination ◽  
Critical Control Point ◽  
Haccp System ◽  
On Line ◽  
Aerobic Plate Count ◽  
Almost All

The effective design and implementation of hazard analysis and critical control point (HACCP) systems for fresh meat is dependent on identification of those process steps that determine most of the contamination on the carcass, and institution of appropriate critical limits. Eight groups of 25 lamb carcasses of different preslaughter presentation statuses were subjected to excision sampling at multiple sites for microbiological contamination, and detailed examination for visible contamination. Examinations were conducted in a traditional dressing system after pelting, after pre-evisceration washing, at chiller loading, and at the end of the chill cycle. Mean levels of microbiological contamination on carcasses immediately after pelting (log10 aerobic plate count/cm2) (APC) ranged from 4.63 on those derived from dirty woolly washed lambs to 3.93 on those derived from clean shorn unwashed lambs. Higher APCs were found on carcasses derived from groups of lambs with a long wool and/or dirty, and washed preslaughter status. There was a significant interaction between long wool and preslaughter washing at pelting, and differences between groups were “smoothed” as APCs generally trended downwards throughout subsequent process steps. Only long wool and preslaughter washing remained as significant factors associated with higher levels of contamination at the end of the chill cycle. Levels of visible contamination in different categories had a variable pattern, and carcasses derived from unwashed lambs had markedly higher rates of “other” and faecal contamination, a trend contrary to that for microbiological contamination. The pre-evisceration wash removed almost all contamination with wool, but had little effect on visible fecal contamination. The results of this study suggest that attempts to use visible contamination as a parameter to monitor microbiological hygiene on carcasses at a designated critical control point in a HACCP system for red meat must be undertaken with caution. It would appear more appropriate to effect HACCP-based process control by monitoring the preslaughter presentation status of the animals, along with correct operating procedures at pelting and appropriate communication loops, rather than using on-line monitoring of the product itself for visible carcass contamination.

scholarly journals Prevalensi dan Tingkat Kontaminasi Listeria monocytogenes di Tambak dan Unit Pengolahan Udang Vaname (Litopenaeus vannamei) untuk Pasar Ekspor

2021 ◽  
Vol 16 (2) ◽  
pp. 83
Author(s):  
Yusma Yennie ◽  
Gunawan Gunawan ◽  
Farida Ariyani
Keyword(s):  
Listeria Monocytogenes ◽  
Hazard Analysis ◽  
Control Point ◽  
Raw Material ◽  
Fish Processing ◽  
Shrimp Culture ◽  
Critical Control Point ◽  
Traceability System ◽  
Good Manufacturing Practices ◽  
Frozen Shrimp

Listeria monocytogenes adalah salah satu bakteri patogen yang dapat menyebabkan penyakit bawaan pangan. Penolakan ekspor produk udang beku Indonesia karena kontaminasi L. monocytogenes masih terjadi yang berdampak pada kerugian material bagi pelaku usaha. Tujuan penelitian ini adalah untuk mengetahui prevalensi dan tingkat kontaminasi L. monocytogenes pada produk udang beku untuk pasar ekspor. Sampel yang diambil merupakan udang segar dari tambak dan bahan baku dari bagian penerimaan di Unit Pengolahan Ikan (UPI) serta udang beku sebagai produk akhir UPI, dengan menerapkan sistem ketertelusuran. Lokasi penelitian adalah Sumatra Utara (Medan), DKI Jakarta, Jawa Timur (Surabaya dan Banyuwangi), dan Sulawesi Selatan (Makassar). Identifikasi dan enumerasi L. monocytogenes dilakukan dengan metode MPN-PCR dengan target gen hlyA (~456bp). Prevalensi L. monocytogenes pada udang vaname secara keseluruhan sebesar 6,7% (9/135 sampel), dengan prevalensi di masing-masing titik pengambilan sampel berturut-turut 6,1% di tambak, 9,6% di bahan baku, dan 4% di produk akhir, yang merupakan sampel udang dari batch yang sama. Tingkat kontaminasi L. monocytogenes pada sampel udang vaname berkisar 6,1-1.100 APM/g. Persyaratan L. monocytogenes pada bahan pangan adalah negatif/25g, sehingga sampel udang yang terkontaminasi L. monocytogenes tersebut tidak memenuhi persyaratan sebagai pangan yang aman untuk dikonsumsi berdasarkan regulasi yang berlaku di Indonesia maupun di negara lain. Kontaminasi L. monocytogenes pada udang beku kemungkinan berasal dari tambak ataupun lingkungan pengolahan. Penerapan Good Aquaculture Practices (GAP) di lingkungan tambak udang, serta Hazard Analysis Critical Control Point (HACCP) dan Good Manufacturing Practices (GMP) di UPI perlu dilakukan dengan benar sebagai upaya pengendalian kontaminasi L. monocytogenes. Selain itu, perlu dilakukan kajian lebih lanjut mengenai sumber dan titik kritis kontaminasi L. monocytogenes di sepanjang rantai pengolahan udang beku mulai dari tambak sampai produk akhir.ABSTRACTListeria monocytogenes is pathogenic bacteria that can cause foodborne illness. Rejection of frozen shrimp exports due to L. monocytogenes contamination still occurs and causes economical losses for the industries. The objective of this study was to determine the prevalence and the level of L. monocytogenes contamination in frozen shrimp for export markets. Samples collected were fresh shrimp from shrimp culture and raw material from the receiving point of fish processing plants (UPI), and frozen shrimp as the end product, by implementing a traceability system. Study locations were in North Sumatra (Medan), Special Capital Region of Jakarta, East Java (Surabaya dan Banyuwangi), and South Sulawesi (Makassar). Identification and enumeration of L. monocytogenes were carried out using the MPN-PCR method with the target gene hlyA (~456bp). The prevalence of L. monocytogenes in vanname shrimp was 6.7% (9 out of 135 samples), where 6.1%, 9.6%, and 4% of the prevalence were found in samples from shrimp culture, raw material, and end product, respectively. These samples were from the same batch. The contamination level ranged from 6.1 to 1,100 MPN/g. L. monocytogenes in food should be negative/25g, thus the contaminated samples do not meet requirements as safe for human consumption based on food regulation in Indonesia and other countries. Findings from this study suggested that shrimp culture or fish processing environment are potential sources of L. monocytogenes contamination in frozen shrimp. Therefore, the implementation of Good Aquaculture Practices (GAP) in shrimp culture environment, as well as Hazard Analysis Critical Control Point (HACCP) and Good Manufacturing Practices (GMP) in shrimp processing plant are necessary to control L. monocytogenes contamination. Further studies regarding the sources and critical points of L. monocytogenes contamination throughout the processing of frozen shrimp from shrimp culture to end product are also needed.

scholarly journals Potential biological hazard of importance for HACCP plans in fresh fish processing

2009 ◽  
Vol 63 (3-4) ◽  
pp. 201-213
Author(s):  
Milan Baltic ◽  
Natasa Kilibarda ◽  
Vlado Teodorovic ◽  
Mirjana Dimitrijevic ◽  
Nedjeljko Karabasil ◽  
...  
Keyword(s):  
Vibrio Vulnificus ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Norwalk Virus ◽  
Fish Processing ◽  
Fresh Fish ◽  
Critical Control Point ◽  
Staphyloccocus Aureus ◽  
Biological Hazard

The Hazard Analysis and Critical Control Point (HACCP) system is scientifically based and focused on problem prevention in order to assure the produced food products are safe to consume. Prerequisite programs such as GMP (Good Manufacturing Practices), GHP (Good Hygienic Practices) are an essential foundation for the development and implementation of successful HACCP plans. One of the preliminary tasks in the development of HACCP plan is to conduct a hazard analysis. The process of conducting a hazard analysis involves two stages. The first is hazard identification and the second stage is the HACCP team decision which potential hazards must be addressed in the HACCP plan. By definition, the HACCP concept covers all types of potential food safety hazards: biological, chemical and physical, whether they are naturally occurring in the food, contributed by the environment or generated by a mistake in the manufacturing process. In raw fish processing, potential significant biological hazards which are reasonably likely to cause illness of humans are parasites (Trematodae, Nematodae, Cestodae), bacteria (Salmonella, E. coli, Vibrio parahemolyticus, Vibrio vulnificus, Listeria monocytogenes, Clostridium botulinum, Staphyloccocus aureus), viruses (Norwalk virus, Entero virusesi, Hepatitis A, Rotovirus) and bio-toxins. Upon completion of hazard analysis, any measure(s) that are used to control the hazard(s) should be described.

scholarly journals A review of potential contaminants in Australian livestock feeds and proposed guidance levels for feed

2013 ◽  
Vol 53 (3) ◽  
pp. 181 ◽  
Author(s):  
D. J. MacLachlan ◽  
B. J. Blaney ◽  
L. G. Cook ◽  
E. Klim ◽  
R. Scholl ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
International Standards ◽  
Organic Chemical ◽  
Critical Control Point ◽  
Livestock Feeds ◽  
Management Interventions ◽  
Regulatory Standards ◽  
Cadmium Lead ◽  
Livestock Products

Contaminants of man-made and natural origin need to be managed in livestock feeds to protect the health of livestock and that of human consumers of livestock products. This requires access to information on the transfer from feed to food to inform risk profiles and assessments, and to guide management interventions such as regulation or Hazard Analysis Critical Control Point approaches. This paper reviews contaminants of known and potential concern in the production of livestock feeds in Australia and compares existing but differing state and national regulatory standards with international standards. The contaminants considered include man-made organic chemical contaminants (e.g. legacy pesticides), elemental contaminants (e.g. arsenic, cadmium, lead), phytotoxins (e.g. gossypol) and mycotoxins (e.g. aflatoxins). Reference is made to scientific literature and evaluations by regulators to propose maximum levels that can be used for guidance by those involved in managing contamination incidents or developing feed safety programs.

scholarly journals Kesesuaian Penerapan Manajemen Mutu Ikan Pindan Bandeng (Chanos chanos) Terhadap Standar Nasional Indonesia

2015 ◽  
Vol 10 (2) ◽  
pp. 163-172
Author(s):  
Elis Masrifah ◽  
Bambang Pramudya Noorachmat ◽  
Anggraini Sukmawati
Keyword(s):  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Management Program ◽  
Fish Processing ◽  
Product Packaging ◽  
Critical Control Point ◽  
Average Value ◽  
Fishery Products

Fish processing is an important role in post-harvest activities, because fishery products are perishable goods. Therefore we need a fast and precise handling to maintain its quality before it reaches the consumer. There are many kind of fish processing, both traditional and modern such as salting, boiling, and smoking. Entering of the ASEAN Economic Community (AEC) in 2015, fishing industries is not less important than other sectors, quality of fishery products and competitiveness is very necessary. To improve the quality of fishery products is should be control the processing and apply of food safety management systems such as Integrated Quality Management Program based on the concept of Hazard Analysis Critical Control Point (HACCP). One of fish processing units was existing in Bogor is Cindy Group (Small Medium Enterprises), they are producing preserved fishmilk. The purposes of the study are: (1) to analyze the level of implementation of the basic eligibility (GMP and SSOP) at Cindy Group, (2) to analyze the suitability of each characteristic quality of product against the requirements of SNI 2717: 2009. The study was conducted at Cindy Group SMEs located Bogor regency. The research method is descriptive with 30 respondents by purposive sampling. The results showed that based on the assessment of the level of implementation of the basic eligibility (GMP and SSOP) using UPI Assessment questionnaire published by Directorate General of the processing and marketing of fishery products, Ministry of Maritime Affairs and Fisheries) showed that SMEs Cindy Group obtained SKP the feasibility value "B" consisting of 4 minor irregularities, 2 major irregularities, and 1 serious irregularities. In quality, preserved milkfish products based on the results of testing Organoleptic and chemical have good quality according to SNI  2717: 2009. The results of organoleptic test using hedonic test showed an average value over than 7 (7 is minimum figure in SNI), indicates that the product can be accepted by consumers. Overall, the level of implementation of the basic eligibility processing program on processing of preserved milkfish in Cindy Group has been quite good, percentage rate of application of the basic feasibility is 92%. This product can be registered to BSN to get the registration number of SNI and feasible to labeled SNI on product packaging.

scholarly journals ANALISIS MASA SIMPAN PRODUK SAMBAL TEMPOYAK BERPOTENSI SEBAGAI PRODUK OLEH-OLEH BARU

2019 ◽  
Vol 8 (1) ◽  
pp. 50
Author(s):  
Dini Junita ◽  
Maryam Novitasari
Keyword(s):  
Room Temperature ◽  
Hazard Analysis ◽  
Control Point ◽  
Plate Count ◽  
Cold Temperatures ◽  
Critical Control Point ◽  
Traditional Markets ◽  
Innovation Product ◽  
Refrigerator Temperature ◽  
Two Temperatures

Tempoyak is one of traditional food from Jambi Province. The innovation product of tempoyak that commonly consumption in community is Sambal Tempoyak. The processing of tempoyak into sambal is intended to improve the taste, but the shelf life is short. Vacuum packaging is expected to be able to maintain the quality of Sambal Tempoyak. This quantitative experimental research is analyzed descriptively to draw conclusions. Tempoyak used in this research comes from traditional markets in the Jambi city. Sambal tempoyak made with herbs and spices adding. After cooked and cooled, the sambal tempoyak was packed with plastic and vacuumed using a vacuum sealer. The products storage in two temperatures; room temperature and cold temperatures and then, test of levels of microbial contamination using the Total Plate Count test. Test starting from the first day of processing (0 days of storage), 7th day, 14th day, and  21th day. The results showed the number of sambal tempoyak microbes stored at room temperature lower than sambal tempoyak which is stored in the refrigerator temperature and storage age of the product until the 21st day after processing, but Klabsiella Ozaenae contamination occurred in the 14th day sample. Further research, suggested to examine the  bacteria that contaminate this product so the prevention about this bacterial can applied by hazard analysis critical control point.

scholarly journals EVALUASI SISTEM MANAJEMEN MUTU PRODUK RAJUNGAN “VALUE ADDED” UNTUK MEGURANGI KOMPLAIN KONSUMEN DI PABRIK PENGOLAHAN RAJUNGAN VALUE ADDED LAMPUNG

2019 ◽  
Vol 20 (3) ◽  
pp. 297
Author(s):  
Okta Amelia
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Value Added ◽  
Portunus Pelagicus ◽  
Critical Control Point

<p align="center"><strong> </strong></p><p align="center"><strong>Abstra</strong><strong>k</strong></p><p align="center"> </p><p>Pabrik pengolahan rajungan di Propinsi Lampung telah menerapkan Sistem Manajemen Mutu Produk (SMMP) sejak tahun 1998. Walaupun telah menerapkan SMMP, pabrik tersebut masih dikomplain oleh konsumennya karena mutu produk hasil olahannya. Tujuan penelitian ini yaitu mengevaluasi SMMP “value added” rajungan (Portunus pelagicus) untuk menyusun strategi perbaikan SMMP, dan menerapkan strategi perbaikan SMMP untuk mengurangi komplain konsumen. Metode survei dan wawancara diterapkan dalam penelitian ini untuk mengetahui penyebab komplain konsumen. .  Penelitian ini dibagi menjadi 2 tahap yaitu tahap evaluasi SMMP dan tahap implementasi hasil evaluasi SMMP. Evaluasi SMMP meghasilkan 3 prioritas perbaikan SMMP yang dianalisa dengan metode AHP. Tiga prioritas tersebut yaitu (1) memperbaiki sarana dan prasarana ruang produksi sesuai dengan persyaratan Hazard Analysis Critical Control Point (HACCP) khususnya penambahan lampu UV untuk memudahkan pengecekkan serpihan benda asing agar tidak terikut dalam daging rajungan, (2) memotivasi seluruh karyawan untuk bekerja mengikuti SMMP yang telah diperbaiki secara ketat, dan (3) memonitor dan mengevaluasi hasil kerja seluruh karyawan sesuai dengan SMMP yang telah diperbaiki. Sejak implementasi 3 prioritas SMMP tersebut, komplain konsumen tidak terjadi lagi selama enam bulan terakhir. Hal ini menunjukkan bahwa perusahaan dapat menghindari kerugian finansial akibat komplain konsumen sebesar Rp. 400.000.000 (empat ratus juta rupiah) lebih per tahun.</p><p><strong>Kata kunci</strong>:SMMP, HACCP, Rajungan.</p>

Analysis of Microbiological Contamination in Mixed Pressed Ham and Cooked Sausage in Korea

2014 ◽  
Vol 77 (3) ◽  
pp. 412-418 ◽  
Author(s):  
MYOUNG-SU PARK ◽  
JUN WANG ◽  
JOONG-HYUN PARK ◽  
FEREIDOUN FORGHANI ◽  
JIN-SAN MOON ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Food Poisoning ◽  
Personal Hygiene ◽  
Plate Count ◽  
Heating Process ◽  
E Coli ◽  
Critical Control Point ◽  
Haccp System ◽  
Contamination Levels

The objective of this study was to investigate the microbial contamination levels (aerobic bacteria plate count [APC], coliforms, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes) in mixed pressed ham and cooked sausage. A total of 180 samples were collected from factories with and without hazard analysis critical control point (HACCP) systems at four steps: after chopping (AC), after mixing (AM), cooling after the first heating process, and cooling after the second heating process. For ham, APCs and coliform and E. coli counts increased when ingredients were added to the meat at the AC step. Final product APC was 1.63 to 1.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in nine (15.0%) and six (10.0%) samples, respectively, but only at the AC and AM steps and not in the final product. Sausage results were similar to those for ham. The final product APC was 1.52 to 3.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in 29 (24.2%) and 25 (20.8%) samples at the AC and AM steps, respectively, but not in the final product. These results indicate that the temperature and time of the first and second heating are of extreme importance to ensure the microbiological safety of the final product regardless of whether a HACCP system is in place. Microorganism contamination must be monitored regularly and regulations regarding sanitization during processing should be improved. Education regarding employee personal hygiene, environmental hygiene, prevention of cross-contamination, ingredient control, and step-by-step process control is needed to reduce the risk of food poisoning.

Application of Hazard Analysis Critical Control Points on Harvested Mangrove Oysters (Crassostrea gasar) from Selected Sources in Rivers State

2021 ◽  
pp. 1-10
Author(s):  
G. Emoghene ◽  
B. J. O. Efiuvwevwere ◽  
O. C. Eruteya
Keyword(s):  
Proximate Composition ◽  
Hazard Analysis ◽  
Control Point ◽  
Economic Value ◽  
Microbiological Quality ◽  
Plate Count ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Rivers State

Aims: The aim of this study was to assess the hazards associated with oyster from two communities in Rivers State and provides an insight at improving the safety of oyster through the application of the hazards analysis critical control points (HACCP) concept in processing freshly harvested mangrove oysters. Study Design:  This work is based on completely randomized design with two replications and the average values calculated for mean comparison. Place and Duration of Study: Food and Industrial Microbiology Laboratory, Department of Microbiology, University of Port Harcourt, between October 2018 and March, 2019. Methodology: The proximate composition, pH and bacterial profile of oysters prepared conventionally and that prepared employing critical control points concept determined using standard methods. Results: The proximate composition of oyster meat revealed the following: moisture (83.73%), protein (8.36%), lipid (1.28%), fiber (1.04%), carbohydrate (2.12%) and ash content (3.47%). The average aerobic plate count for Abuloma and Okrika were 5.69 and 6.98 log10CFU/g respectively while coliform count was 5.37 and 5.02log10CFU/g respectively. Two bacterial genera (Staphylococcus and Bacillus) were isolated from oyster processed with HACCP approach at the last critical control point 7, whereas, nine bacterial genera (Bacillus, Streptococcus, Vibrio, Escherichia, Lactobacillus, Klebsiella, Proteus, Staphylococcus and Pseudomonas) were isolated from the conventionally processed oysters. Conclusion: The HACCP concept gave an improved microbiological quality of oyster meat and the safety of oyster and potential economic value.

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