1
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Alves JM, Alvarenga VO, Tavares da Silva R, de Souza Pedrosa GT, Silva FA, Bicca GB, Baldwin C, Schaffner DW, Magnani M. Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage. Food Microbiol 2024; 120:104495. [PMID: 38431315 DOI: 10.1016/j.fm.2024.104495] [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: 02/12/2024] [Accepted: 02/14/2024] [Indexed: 03/05/2024]
Abstract
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The interaction between temperature and RH was significant in all sliced vegetables. Higher temperatures and RH values favored Salmonella growth. As temperature or RH decreased, the rate of S. enterica change varied by vegetable. The models developed here can improve risk management of Salmonella in fresh cut vegetables.
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Affiliation(s)
- Jade Morais Alves
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil
| | - Verônica Ortiz Alvarenga
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Ruthchelly Tavares da Silva
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil
| | - Geany Targino de Souza Pedrosa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil
| | - Francyeli Araújo Silva
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil
| | - Gerson Balbueno Bicca
- Department of Food Engineering, Federal University of Rondônia, Ariquemes, Rondônia, Brazil
| | - Clif Baldwin
- Stockton University - Department of Data Science and Strategic Analytics, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil.
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2
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Cuggino SG, Posada-Izquierdo G, Bascón Villegas I, Theumer MG, Pérez-Rodríguez F. Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce. Food Res Int 2023; 167:112451. [PMID: 37087200 DOI: 10.1016/j.foodres.2022.112451] [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: 09/16/2022] [Revised: 12/30/2022] [Accepted: 12/31/2022] [Indexed: 01/27/2023]
Abstract
Fresh-cut produces are often consumed uncooked, thus proper sanitation is essential for preventing cross contamination. The reduction and subsequent growth of Salmonella enterica sv Thompson were studied in pre-cut iceberg lettuce washed with simulated wash water (SWW), sodium hypochlorite (SH, free chlorine 25 mg/L), and peroxyacetic acid (PAA, 80 mg/L) and stored for 9 days under modified atmosphere at 9, 13, and 18 °C. Differences in reduction between SH and PAA were non-existent. Overall, visual quality, dehydration, leaf edge and superficial browning and aroma during storage at 9 °C were similar among treatments, but negative effects increased with temperature. These results demonstrated that PAA can be used as an effective alternative to chlorine for the disinfection of Salmonella spp. in fresh-cut lettuce. The growth of Salmonella enterica sv Thompson was successfully described with the Baranyi and Roberts growth model in the studied storage temperature range, and after treatment with SWW, chlorine, and PAA. Subsequently, predictive secondary models were used to describe the relationship between growth rates and temperature based on the models' family described by Bělehrádek. Interestingly, the exposure to disinfectants biased growth kinetics of Salmonella during storage. Below 12 °C, growth rates in lettuce treated with disinfectant (0.010-0.011 log CFU/h at 9 °C) were lower than those in lettuce washed with water (0.016 log CFU/h at 9 °C); whereas at higher temperatures, the effect was the opposite. Thus, in this case, the growth rate values registered at 18 °C for lettuce treated with disinfectant were 0.048-0.054 log CFU/h compared to a value of 0.038 log CFU/h for lettuce treated with only water. The data and models developed in this study will be crucial to describing the wash-related dynamics of Salmonella in a risk assessment framework applied to fresh-cut produce, providing more complete and accurate risk estimates.
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Affiliation(s)
- Sofia Griselda Cuggino
- Departamento de Fundamentación Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina
| | - Guiomar Posada-Izquierdo
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain.
| | - Isabel Bascón Villegas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Martin Gustavo Theumer
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina; Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Centro de investigaciones en bioquímica clínica e inmunología (CIBICI), Córdoba, Argentina
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
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3
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McClure M, Whitney B, Gardenhire I, Crosby A, Wellman A, Patel K, McCormic ZD, Gieraltowski L, Gollarza L, Low MSF, Adams J, Pightling A, Bell RL, Nolte K, Tijerina M, Frost JT, Beix JA, Boegler KA, Dow J, Altman S, Wise ME, Bazaco MC, Viazis S. An Outbreak Investigation of Salmonella Typhimurium Illnesses in the United States Linked to Packaged Leafy Greens Produced at a Controlled Environment Agriculture Indoor Hydroponic Operation - 2021. J Food Prot 2023; 86:100079. [PMID: 37003534 PMCID: PMC10493856 DOI: 10.1016/j.jfp.2023.100079] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 02/23/2023] [Accepted: 03/16/2023] [Indexed: 04/03/2023]
Abstract
In 2021, the U.S. Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and state partners investigated a multistate outbreak of Salmonella Typhimurium illnesses linked to packaged leafy greens from a controlled environment agriculture (CEA) operation in Illinois. Thirty-one illnesses and four hospitalizations were reported in four states, with a significant epidemiologic signal for packaged leafy greens from Farm A. A traceback investigation for leafy greens included seven points of service (POS) with food exposure data from eight ill people. Each POS was supplied leafy greens by Farm A. FDA investigators observed operations at Farm A and noted that 1) the firm did not consider their indoor hydroponic pond water as agricultural water, 2) condensate dripping from the chiller water supply line inside the building, and 3) unprotected outdoor storage of packaged soilless growth media and pallets used for finished product. FDA collected 25 product, water, and environmental samples from Farm A. The outbreak strain was recovered from a water sample collected from a stormwater drainage basin located on the property adjacent to Farm A. In addition, an isolate of Salmonella Liverpool was recovered from two indoor growing ponds within the same growing house, but no illnesses were linked to the isolate. Farm A voluntarily recalled all implicated products and provided their root cause analysis (RCA) and return-to-market plan to FDA. While the source and route of the contamination were not determined by the RCA, epidemiologic and traceback evidence confirmed the packaged salads consumed by ill persons were produced by Farm A. This was the first investigation of a multistate foodborne illness outbreak associated with leafy greens grown in a CEA operation. This outbreak demonstrated the need for growers using hydroponic methods to review their practices for potential sources and routes of contamination and to reduce food safety risks when identified.
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Affiliation(s)
- Monica McClure
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States.
| | - Brooke Whitney
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States
| | - Ifueko Gardenhire
- Office of Regulatory Affairs, Food and Drug Administration, Silver Spring, MD 20993, United States
| | - Alvin Crosby
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States
| | - Allison Wellman
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States
| | - Kane Patel
- Centers for Disease Control and Prevention, Atlanta, GA 30329, United States
| | - Zachary D McCormic
- Centers for Disease Control and Prevention, Atlanta, GA 30329, United States
| | - Laura Gieraltowski
- Centers for Disease Control and Prevention, Atlanta, GA 30329, United States
| | - Lauren Gollarza
- Centers for Disease Control and Prevention, Atlanta, GA 30329, United States
| | - Mabel S F Low
- Centers for Disease Control and Prevention, Atlanta, GA 30329, United States
| | - Jennifer Adams
- Centers for Disease Control and Prevention, Atlanta, GA 30329, United States
| | - Arthur Pightling
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States
| | - Rebecca L Bell
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States
| | - Kurt Nolte
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States
| | - Mary Tijerina
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States
| | - Joseph T Frost
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States
| | - James A Beix
- Wisconsin Department of Agriculture, Trade and Consumer Protection, Madison, WI 53708, United States
| | - Karen A Boegler
- Wisconsin Department of Health Services, Madison, WI 53708, United States
| | - Julie Dow
- Illinois Department of Public Health, Springfield, IL 62761, United States
| | - Shana Altman
- Illinois Department of Public Health, Springfield, IL 62761, United States
| | - Matthew E Wise
- Centers for Disease Control and Prevention, Atlanta, GA 30329, United States
| | - Michael C Bazaco
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States
| | - Stelios Viazis
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States
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4
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Meinert C, Bertoli SL, Rebezov M, Zhakupbekova S, Maizhanova A, Spanova A, Bakhtybekkyzy S, Nurlanova S, Shariati MA, Hoffmann TG, Krebs de Souza C. Food safety and food security through predictive microbiology tools: a short review. POTRAVINARSTVO 2023. [DOI: 10.5219/1854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
Abstract
This article discusses the issues of food safety and food security as a matter of global health. Foodborne illness and deaths caused by pathogens in food continue to be a worldwide problem, with a reported 600 million cases per year, leading to around 420,000 deaths in 2010. Predictive microbiology can play a crucial role in ensuring safe food through mathematical modelling to estimate microbial growth and behaviour. Food security is described as the social and economical means of accessing safe and nutritious food that meets people's dietary preferences and requirements for an active and healthy life. The article also examines various factors that influence food security, including economic, environmental, technological, and geopolitical challenges globally. The concept of food safety is described as a science-based process or action that prevents food from containing substances that could harm human health. Food safety receives limited attention from policymakers and consumers in low- and middle-income countries, where food safety issues are most prevalent. The article also highlights the importance of detecting contaminants and pathogens in food to prevent foodborne illnesses and reduce food waste. Food and Agriculture Organization (FAO), an institution belonging to World Health Organization (WHO) presented calls to action to solve some of the emerging problems in food safety, as it should be a concern of all people to be involved in the pursue of safer food. The guarantee of safe food pertaining to microbiological contamination, as there are different types of active microorganisms in foods, could be obtained using predictive microbiology tools, which study and analyse different microorganisms' behaviour through mathematical models. Studies published by several authors show the application of primary, secondary, or tertiary models of predictive microbiology used for different food products.
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EMTIAZI G, GHOREISHI FS, DARANI KK, YÜCEL Ö, TARLAK F. Prediction of growth kinetics of Bacillus tequilensis in nutrient broth under isothermal and non-isothermal conditions. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.123422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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6
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Entezari A, Roshanak S, Shakeri G, Sedaghat N. Effect of zein and zein‐
Peganum harmala
extract coatings of eggshell on the internal quality of eggs and control of
Salmonella enteritidis. J Food Sci 2022; 87:4665-4673. [DOI: 10.1111/1750-3841.16306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 07/29/2022] [Accepted: 08/05/2022] [Indexed: 12/01/2022]
Affiliation(s)
- Asma Entezari
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Sahar Roshanak
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Golshan Shakeri
- Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran
| | - Nasser Sedaghat
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
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7
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Li C, He L, Hu Y, Liu H, Wang X, Chen L, Zeng X. Dimensional Analysis Model Predicting the Number of Food Microorganisms. Front Microbiol 2022; 13:820539. [PMID: 35211105 PMCID: PMC8861324 DOI: 10.3389/fmicb.2022.820539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 01/04/2022] [Indexed: 11/13/2022] Open
Abstract
Predicting the number of microorganisms has excellent application in the food industry. It helps in predicting and managing the storage time and food safety. This study aimed to establish a new, simple, and effective model for predicting the number of microorganisms. The dimensional analysis model (DAM) was established based on dimensionless analysis and the Pi theorem. It was then applied to predict the number of Pseudomonas in Niuganba (NGB), a traditional Chinese fermented dry-cured beef, which was prepared and stored at 278 K, 283 K, and 288 K. Finally, the internal and external validation of the DAM was performed using six parameters including R 2, R 2 adj , root mean square error (RMSE), standard error of prediction (%SEP), A f , and B f . High R 2 and R 2 adj and low RMSE and %SEP values indicated that the DAM had high accuracy in predicting the number of microorganisms and the storage time of NGB samples. Both A f and B f values were close to 1. The correlation between the observed and predicted numbers of Pseudomonas was high. The study showed that the DAM was a simple, unified and effective model to predict the number of microorganisms and storage time.
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Affiliation(s)
- Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guizhou University, Guiyang, China.,College of Liquor and Food Engineering, Guizhou University, Guiyang, China.,School of Chemistry and Chemical Engineering, Guizhou University, Guiyang, China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guizhou University, Guiyang, China.,College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Yuedan Hu
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guizhou University, Guiyang, China.,College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Hanyu Liu
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guizhou University, Guiyang, China.,College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guizhou University, Guiyang, China.,College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Li Chen
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guizhou University, Guiyang, China.,College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guizhou University, Guiyang, China.,College of Liquor and Food Engineering, Guizhou University, Guiyang, China
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8
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Verheyen D, Van Impe JFM. The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art. Foods 2021; 10:foods10092119. [PMID: 34574229 PMCID: PMC8468028 DOI: 10.3390/foods10092119] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/15/2022] Open
Abstract
Predictive microbiology has steadily evolved into one of the most important tools to assess and control the microbiological safety of food products. Predictive models were traditionally developed based on experiments in liquid laboratory media, meaning that food microstructural effects were not represented in these models. Since food microstructure is known to exert a significant effect on microbial growth and inactivation dynamics, the applicability of predictive models is limited if food microstructure is not taken into account. Over the last 10-20 years, researchers, therefore, developed a variety of models that do include certain food microstructural influences. This review provides an overview of the most notable microstructure-including models which were developed over the years, both for microbial growth and inactivation.
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Affiliation(s)
- Davy Verheyen
- BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium;
- OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, 3000 Leuven, Belgium
- CPMF2, Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium
| | - Jan F. M. Van Impe
- BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium;
- OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, 3000 Leuven, Belgium
- CPMF2, Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium
- Correspondence:
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9
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Wu Y, Wang Z, Zhu L, Xiao K, Yin Y, Wang W. Preparation of Cu
3
(
BTC
)
2
/
PVC
mixed matrix membrane for pomegranate seed storage. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13754] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Yuanyue Wu
- College of Food Science and Engineering, South China University of Technology Guangzhou China
| | - Zhen Wang
- College of Food Science and Engineering, South China University of Technology Guangzhou China
| | - Liang Zhu
- College of Food Science and Engineering, South China University of Technology Guangzhou China
| | - Kaijun Xiao
- College of Food Science and Engineering, South China University of Technology Guangzhou China
| | - Yurong Yin
- College of Environment and Energy, South China University of Technology Guangzhou China
| | - Wenxia Wang
- College of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology Guangzhou China
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Fate of Salmonella spp. in fresh-cut papaya (Carica papaya L.) at different storage temperature and relative humidity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111810] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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