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Ratnawati SE, Kuuliala L, Verschuere N, Cnockaert M, Vandamme P, Devlieghere F. The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing. Food Microbiol 2024; 118:104407. [PMID: 38049269 DOI: 10.1016/j.fm.2023.104407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/06/2023] [Accepted: 10/20/2023] [Indexed: 12/06/2023]
Abstract
Few studies have addressed species-level identification of spoilage bacteria in blue mussels packed under modified atmospheres (MAs). We investigated the effect of MAs and seasons on the tentative species-level of dominant spoilage bacteria in blue mussels. Summer (s) and winter (w) blue mussels were stored at 4 °C in the atmospheres (%CO2/O2/N2): A40s (30/40/30), B60s (40/60/0), C60s (0/60/40), A40w (30/40/30), and D75w (25/75/0). In total, 122 culturable isolates were obtained at the final stage of shelf life, when mortality was high (56-100%) and total psychrotrophic bacteria counted >7 log CFU g-1. Biochemical properties were analyzed using gram reactions, catalase and oxidase activities, and salt tolerance tests. Culturable isolates were identified through matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and 16 S rRNA gene sequence analysis. Spoilage potential tests were investigated by evaluating protease, lipase, and fermentation activities as well as gas and H2S production. The culturable isolates showed tolerance to varied salt concentrations. Psychromonas arctica, Pseudoalteromonas elyakovii, and Shewanella frigidimarina were dominating in specific MAs. Winter blue mussels resulted in a higher variation of spoilage bacteria, including S. frigidimarina, S. vesiculosa, S. polaris, Micrococcus luteus, Paeniglutamicibacter terrestris sp. nov., and Alteromonas sp.
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Affiliation(s)
- S E Ratnawati
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium; Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Yogyakarta, Indonesia.
| | - L Kuuliala
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium; Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium
| | - N Verschuere
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - M Cnockaert
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - P Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - F Devlieghere
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Russo GL, Langellotti AL, Buonocunto G, Puleo S, Di Monaco R, Anastasio A, Vuoso V, Smaldone G, Baselice M, Capuano F, Garofalo F, Masi P. The Sous Vide Cooking of Mediterranean Mussel ( Mytilus galloprovincialis): Safety and Quality Assessment. Foods 2023; 12:2900. [PMID: 37569168 PMCID: PMC10417654 DOI: 10.3390/foods12152900] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
This study involves an investigation of the effects of various cooking temperatures, freeze-thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significantly improved the microbiological quality, with bacterial counts remaining within the acceptability range for human consumption even after 21 days of refrigerated storage. Fast freezing followed by slow thawing preserved the highest moisture content, potentially improving texture. Sensory analysis revealed that refrigerated sous vide mussels maintained a comparable taste to freshly cooked samples. Frozen samples reheated via microwaving exhibited more intense flavour than pan-reheated or fresh mussels. Food additives, including citric acid, potassium benzoate, and potassium sorbate, alone or in combination with grape seed oil, significantly reduced total volatile basic nitrogen and thiobarbituric acid-reactive substances during 28 days of storage, indicating decreased spoilage and lipid oxidation. Mussels with a combination of these additives registered a nitrogen content as low as 22 mg of N/100g after 28 days, well below the limit of acceptability (<35 mg of N/100g). Food additives also inhibited bacterial growth, with mesophilic bacteria count below 3.35 Log CFU/g after 28 days, compared with 5.37 Log CFU/g in control samples. This study provides valuable insights for developing optimal cooking and preservation methods for sous vide cooked seafood, underscoring the need for further research on optimal cooking and freeze-thaw protocols for various seafood types.
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Affiliation(s)
- Giovanni Luca Russo
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Antonio Luca Langellotti
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Gabriele Buonocunto
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Sharon Puleo
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Rossella Di Monaco
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production (MVPA), University of Naples Federico II, 80137 Napoli, Italy; (A.A.); (V.V.)
| | - Valeria Vuoso
- Department of Veterinary Medicine and Animal Production (MVPA), University of Naples Federico II, 80137 Napoli, Italy; (A.A.); (V.V.)
| | - Giorgio Smaldone
- Centro di Riferimento Regionale per la Sicurezza Sanitaria del Pescato (CRiSSaP), 80143 Napoli, Italy;
- ASL Caserta, Department of Prevention, Complex Unit Hygiene of Animal Origin Foods, 81100 Caserta, Italy
| | - Marco Baselice
- Department of Civil, Environmental, Land, Construction and Chemistry (DICATECh), Politecnico di Bari, 70126 Bari, Italy;
| | - Federico Capuano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, Italy; (F.C.); (F.G.)
| | - Francesca Garofalo
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, Italy; (F.C.); (F.G.)
| | - Paolo Masi
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
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The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Soro AB, Noore S, Hannon S, Whyte P, Bolton DJ, O’Donnell C, Tiwari BK. Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100722] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Kuuliala L, Sader M, Solimeo A, Pérez-Fernández R, Vanderroost M, De Baets B, De Meulenaer B, Ragaert P, Devlieghere F. Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression. Int J Food Microbiol 2019; 303:46-57. [PMID: 31136954 DOI: 10.1016/j.ijfoodmicro.2019.04.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 02/20/2019] [Accepted: 04/29/2019] [Indexed: 02/07/2023]
Abstract
The development of quality monitoring systems for perishable food products like seafood requires extensive data collection under specified packaging and storage conditions, followed by advanced data analysis and interpretation. Even though the benefits of using volatile organic compounds as food quality indices have been recognized, few studies have focused on real-time quantification of the seafood volatilome and subsequent systematic identification of the most important spoilage indicators. In this study, spoilage of Atlantic salmon (Salmo salar) stored under modified atmospheres (% CO2/O2/N2) and air was characterized by performing multivariate statistical analysis and augmented ordinal regression modelling for data collected by microbiological, chemical and sensory analyses. Out of 25 compounds quantified by selected-ion flow-tube mass spectrometry, ethanol, dimethyl sulfide and hydrogen sulfide were found characteristic under anaerobic conditions (0/0/100 and 60/0/40), whereas spoilage under air was primarily associated with the production of alcohols and ketones. Under high-O2 MAP (60/40/0), only 3-methylbutanal fulfilled the identification criteria. Overall, this manuscript presents a systematic and widely applicable methodology for the identification of most potential seafood spoilage indicators within the context of intelligent packaging technology development. In particular, parallel application of statistics and modelling was found highly beneficial for the performance of the quality characterization process and for the practical applicability of the obtained results in food quality monitoring.
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Affiliation(s)
- L Kuuliala
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
| | - M Sader
- Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - A Solimeo
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - R Pérez-Fernández
- Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - M Vanderroost
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - B De Baets
- Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - B De Meulenaer
- Research Unit Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - P Ragaert
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - F Devlieghere
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
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Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions. Int J Food Microbiol 2018; 280:87-99. [PMID: 29478710 DOI: 10.1016/j.ijfoodmicro.2017.12.029] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 12/21/2017] [Accepted: 12/30/2017] [Indexed: 01/12/2023]
Abstract
Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of microbial activity, autolysis or chemical oxidation. Microbial activity constitutes more spoilage than others. Spoilage bacteria are commonly Gram negative and produce off odours and flavours in seafood as a result of their metabolic activities. Storage temperature, handling and packaging conditions affect microbial growth and thus the shelf-life of seafood. Due to the complexity of the microbial communities in seafood, culture dependent methods of detection may not be useful, hence the need for culture independent methods are necessary to understand the diversity of microbiota and spoilage process. Similarly, the volatile organic compounds released by spoilage bacteria are not fully understood in some seafood. This review therefore highlights current knowledge and understanding of seafood spoilage microbiota, volatile organic compounds, effects of storage temperature and packaging conditions on quality of seafood.
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Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels. Food Res Int 2018; 103:415-425. [DOI: 10.1016/j.foodres.2017.10.068] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/23/2017] [Accepted: 10/28/2017] [Indexed: 11/19/2022]
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Bouletis AD, Arvanitoyannis IS, Hadjichristodoulou C. Application of modified atmosphere packaging on aquacultured fish and fish products: A review. Crit Rev Food Sci Nutr 2017; 57:2263-2285. [DOI: 10.1080/10408398.2013.862202] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Achilleas D. Bouletis
- School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Volos, Hellas, Greece
| | - Ioannis S. Arvanitoyannis
- School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Volos, Hellas, Greece
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Jozić S, Milanković K, Brajčić T, Šolić M, Šantić D, Ordulj M. The Effect of Intravalvular Liquid Loss on Changes inEscherichia coliLevels in Live, Refrigerated Mussels (Mytilus galloprovincialis). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2016.1214655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Slaven Jozić
- Institute of Oceanography and Fisheries, Split, Croatia
| | | | - Tea Brajčić
- Institute of Oceanography and Fisheries, Split, Croatia
| | - Mladen Šolić
- Institute of Oceanography and Fisheries, Split, Croatia
| | | | - Marin Ordulj
- Univesity of Split, University Department of Marine Studies, Split, Croatia
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Inability of non-proteolytic Clostridium botulinum to grow in mussels inoculated via immersion and packaged in high oxygen atmospheres. Food Microbiol 2014; 46:204-209. [PMID: 25475286 DOI: 10.1016/j.fm.2014.07.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2014] [Revised: 07/28/2014] [Accepted: 07/31/2014] [Indexed: 10/24/2022]
Abstract
A series of botulism challenge studies were conducted to determine if botulinum toxin would be produced in mussels (Mytilus edulis) inoculated with non-proteolytic Clostridium botulinum spores and held under modified atmosphere (MA) packaging conditions at normal (4 °C) and abusive (12 °C) temperatures. Spore mixtures of six strains of non-proteolytic C. botulinum were introduced into live mussels through immersion in a seawater solution with cultured algae. Mussels were packed in a commercial high-oxygen (60-65% O2) MA-package with a buffer, and also packed under a vacuum. Feeding live mussels cultured algae (10(4) cells/ml) with a C. botulinum spore suspension (10(3) spores/ml) in seawater at 4 °C for 6 h resulted in the uptake of spores into mussel tissue (500/g) and the mussel GI tract (100/g). Under all of the experimental conditions evaluated, none of the fresh mussels became toxic, even after spoilage and in the absence of oxygen. However, control samples using tuna or cooked mussel meats became toxic in the absence of oxygen. Botulinum toxin was not produced in fresh mussels packaged under the MA-packaging conditions evaluated, even at an abusive storage temperature (12 °C) for at least 12 days or at normal storage temperate (4 °C) for at least 21 days, which is beyond their shelf life.
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Microbiological responses to depuration and transport of native and exotic clams at optimal and stressful temperatures. Food Microbiol 2013; 36:365-73. [DOI: 10.1016/j.fm.2013.07.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Revised: 07/01/2013] [Accepted: 07/09/2013] [Indexed: 11/21/2022]
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Bernárdez M, Pastoriza L. Effect of oxygen concentration and temperature on the viability of small-sized mussels in hermetic packages. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Newell CR, Ma L, Doyle M. Botulism challenge studies of a modified atmosphere package for fresh mussels: inoculated pack studies. J Food Prot 2012; 75:1157-66. [PMID: 22691489 DOI: 10.4315/0362-028x.jfp-11-358] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A series of botulism challenge studies were performed to determine the possibility of production of botulinum toxin in mussels (Mytilus edulis) held under a commercial high-oxygen (60 to 65% O(2)), modified atmosphere packaging (MAP) condition. Spore mixtures of six strains of nonproteolytic Clostridium botulinum were introduced into mussel MAP packages receiving different packaging buffers with or without the addition of lactic acid bacteria. Dye studies and package flipping trials were conducted to ensure internalization of spores by packed mussels. Inoculated mussel packages were stored at normal (4°C) and abusive (12°C) temperatures for 21 and 13 days, respectively, which were beyond the packaged mussels' intended shelf life. Microbiological and chemical analyses were conducted at predetermined intervals (a total of five sampling times at each temperature), including total aerobic plate counts, C. botulinum counts, lactic acid bacterial counts, package headspace gas composition, pH of packaging buffer and mussel meat, and botulinum toxin assays of packaging buffer and mussel meat. Results revealed that C. botulinum inoculated in fresh mussels packed under MAP packaging did not produce toxin, even at an abusive storage temperature and when held beyond their shelf life. No evidence was found that packaging buffers or gas composition influenced the lack of botulinum toxin production in packed mussels.
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Affiliation(s)
- C R Newell
- Maine Shellfish R + D, 7 Creek Lane, Damariscotta, Maine 04543, USA.
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