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Quansah JK, Adhikari K, Chen J. Validating the Efficacy of Sanitation Methods Commonly Used by Ghanaian Households in Inactivating Artificially Inoculated Salmonella enterica on Leafy Green Vegetables. J Food Prot 2022; 85:653-659. [PMID: 35051280 DOI: 10.4315/jfp-21-365] [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: 09/28/2021] [Accepted: 01/17/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Our previous survey revealed the poor microbial quality of leafy green vegetables and the presence of Salmonella on these vegetables grown and sold in Accra, Ghana. This study validated the efficacy of some cleaning and sanitation methods (tap water, salt solution, lemon juice, and vinegar) commonly used by Ghanaian households, by comparing them with the performance of several sanitation approaches used by the U.S. fresh produce industry (chlorine, peracetic acid, and ozonated water) in reducing Salmonella populations on leafy green vegetables. Cabbage and lettuce leaves inoculated with each of three Salmonella cocktails were treated with sterile water and the previously mentioned six sanitizers. The efficacies of the treatments were evaluated by using the standard plate count assay. The effect of the treatments on the sensory quality of treated vegetables was evaluated by a 97-member consumer panel in the United States. Treatments with citric and acetic acid were as effective as chlorine and peracetic acid in reducing Salmonella counts on vegetable leaves. Ozonated water was less effective than the two organic acids but equally as effective as treatment with the salt solution. Rinsing vegetables with water did not significantly reduce Salmonella counts (P > 0.05). Cabbage leaves treated with citric acid, vinegar, and water were more preferred (P ≤ 0.05) by the consumer panel, while chlorine-treated cabbage leaves were the least preferred. Lettuce samples treated with citric acid and water were more preferred, and salt-treated samples were least preferred. Among the vegetable sanitation methods used by Ghanaian households, treatments with citric and acetic acid are effective in inactivating Salmonella without adversely affecting the sensory quality of treated vegetables. HIGHLIGHTS
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Affiliation(s)
- Joycelyn K Quansah
- Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA
- Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon, Ghana
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA
| | - Jinru Chen
- Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA
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Pineda CO, Leal DAG, de Lima R, Ribeiro PP, Rodrigues A, Martini MH, Stancari RCA, Matosinhos FCL, Miné JC, Greinert-Goulart JA, Grott SC, Diefenbach LMG, Araújo B, Franco RMB. Parasites in Fresh Produce: a Brazilian Inter-laboratory Evaluation of a Standardized Methodology for the Detection of Ascaris sp. in Leafy Vegetables. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01925-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Chuesiang P, Sanguandeekul R, Siripatrawan U. Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109122] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves. Foods 2019; 8:foods8120692. [PMID: 31861243 PMCID: PMC6963327 DOI: 10.3390/foods8120692] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/09/2019] [Accepted: 12/12/2019] [Indexed: 11/16/2022] Open
Abstract
Plasma activated water (PAW) has rapidly emerged as a promising alternative to traditional sanitizers applied in the fresh produce industry. In the present study, PAW chemistry and storage stability were assessed as a function of plasma operating conditions. Increasing plasma exposure time (5, 12.5, 20 min) and power (16, 26, 36 W) led to a significant drop in pH (2.4) and higher nitrates and nitrites levels (320 and 7.2 mg/L, respectively) in the PAW. Non-detectable hydrogen peroxide concentration, irrespective of the treatment conditions, was attributed to its instability in acidic environments and the remote PAW generation mode. pH, nitrates and nitrites levels in the PAW remained unaffected after two weeks at 4 °C. The potential of PAW for microbial inactivation and quality retention was demonstrated on baby spinach leaves. Rinsing steps influenced colour development during chilled storage to a greater extent than PAW treatment itself. About 1 log reduction in total bacterial counts (5 log CFU/g) was achieved through PAW rinsing, with no variability after eight days at 4 °C (typical shelf-life at retailers). Moreover, microbial levels on PAW-treated samples after storage were significantly lower than those on control samples, thus contributing to extended product shelf-life and reduced food waste generation.
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Effects of organic acid alone and in combination with H2O2 and NaCl on Escherichia coli O157:H7: An evaluation of antioxidant retention and overall acceptability in Basil leaves (Ocimum basilicum). Int J Food Microbiol 2019; 292:56-63. [DOI: 10.1016/j.ijfoodmicro.2018.12.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 12/04/2018] [Accepted: 12/12/2018] [Indexed: 11/23/2022]
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Licciardello F, Pandino G, Barbagallo RN, Lombardo S, Restuccia C, Muratore G, Mazzaglia A, Strano MG, Mauromicale G. Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part II: Physiological, microbiological and sensory aspects. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Swanson S, Fu TJ. Effect of Water Hardness on Efficacy of Sodium Hypochlorite Inactivation of Escherichia coli O157:H7 in Water. J Food Prot 2017; 80:497-501. [PMID: 28207312 DOI: 10.4315/0362-028x.jfp-16-112] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study examined how the hardness of water affected the efficacy of sodium hypochlorite in inactivating Escherichia coli O157:H7 in water. Water was prepared at different degrees of total hardness (0, 50, 100, 200, 500, 1,000, 2,000, and 5,000 mg/liter CaCO3). Inactivation was assessed at different levels of free chlorine (0, 0.2, 0.5, and 1.0 ppm) at 2 to 4°C and pH 6.5. Thirty milliliters of chlorinated water was inoculated with 6 log CFU/ml of E. coli O157:H7 and allowed to mix for 3, 10, 20, or 30 s. In the absence of sodium hypochlorite, no reduction in counts of E. coli O157:H7 was observed regardless of the degree of water hardness. However, in the presence of hard water, under certain chlorine concentrations and exposure times, the reduction of E. coli O157:H7 in chlorinated hard water was significantly less than the reduction observed in chlorinated deionized water. For example, after exposure to 0.5 ppm of free chlorine for 10 s, E. coli O157:H7 counts were reduced by 4.8 ± 1.4, 2.0 ± 1.3, 1.6 ± 0.7, 0.5 ± 0.7, and 0.0 ± 0.1 log CFU/ml in water containing 0, 100, 1,000, 2,000, and 5,000 mg/liter CaCO3, respectively. With the exception of 5,000 mg/liter CaCO3, the effect of water hardness was no longer visible after 20 s of exposure to 0.5 ppm of free chlorine. Also, hard water significantly lowered the efficacy of sodium hypochlorite at 3 s of exposure to 1.0 ppm of free chlorine. But after 20 s of exposure to 1.0 ppm of free chlorine, the impact of water hardness was no longer observed. This study demonstrated that water hardness can affect the germicidal efficacy of sodium hypochlorite, and such an impact may or may not be apparent depending on the condition of the solution and the treatment time at which the observation is made. Under the conditions typically seen in commercial produce washing operations, the impact of water hardness on chlorine efficacy is likely to be insignificant compared with that of organic load.
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Affiliation(s)
- Sara Swanson
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Tong-Jen Fu
- U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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Manzocco L, Ignat A, Anese M, Bot F, Calligaris S, Valoppi F, Nicoli MC. Efficient management of the water resource in the fresh-cut industry: Current status and perspectives. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.09.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Sanz S, Olarte C, Martínez-Olarte R, Navajas-Benito EV, Alonso CA, Hidalgo-Sanz S, Somalo S, Torres C. Airborne dissemination of Escherichia coli in a dairy cattle farm and its environment. Int J Food Microbiol 2015; 197:40-4. [DOI: 10.1016/j.ijfoodmicro.2014.12.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Revised: 11/05/2014] [Accepted: 12/12/2014] [Indexed: 11/30/2022]
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Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.07.002] [Citation(s) in RCA: 321] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.12.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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DUHAIN GLMC, MINNAAR A, BUYS EM. Effect of Chlorine, Blanching, Freezing, and Microwave Heating on Cryptosporidium parvum Viability Inoculated on Green Peppers. J Food Prot 2012; 75:936-41. [DOI: 10.4315/0362-028x.jfp-11-367] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Cryptosporidium parvum oocysts have been found on the surface of vegetables in both developed and developing countries. C. parvum can contaminate vegetables via various routes, including irrigation water. This study investigated the effect of individual treatments of chlorine, blanching, blast freezing, and microwave heating, as well as combined treatments of chlorine and freezing, and chlorine and microwave heating on the viability of C. parvum oocysts inoculated on green peppers. The viability of the oocysts after the treatments was assessed using propidium iodide and a flow cytometer. Based on the propidium iodide staining, the chlorine treatments did not affect the viability of the oocysts. Blast freezing significantly inactivated 20% of the oocysts. Microwave heating and blanching significantly inactivated 93% of oocysts. Treatment with chlorine followed by blast freezing did not affect the viability of the oocysts significantly. Treatment with chlorine and microwave heating was significantly more effective than microwave heating alone and inactivated 98% of the oocysts. The study indicates that C. parvum oocysts are sensitive to heat and, to some extent, to blast freezing, but are resistant to chlorine. Therefore, the use of chlorine during vegetable processing is not a critical control point for C. parvum oocysts, and the consumption of raw or minimally processed vegetables may constitute a health risk as C. parvum oocysts can still be found viable on ready-to-eat, minimally processed vegetables.
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Affiliation(s)
- G. L. M. C. DUHAIN
- Department of Food Science, University of Pretoria, Pretoria, 0028, South Africa
| | - A. MINNAAR
- Department of Food Science, University of Pretoria, Pretoria, 0028, South Africa
| | - E. M. BUYS
- Department of Food Science, University of Pretoria, Pretoria, 0028, South Africa
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Gündüz GT, Gönül ŞA, Karapınar M. Efficacy of oregano oil in the inactivation of Salmonella typhimurium on lettuce. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.07.016] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Sanz S, Olarte C, Ayala F, Echávarri J. Evolution of Quality Characteristics of Minimally Processed Asparagus During Storage in Different Lighting Conditions. J Food Sci 2009; 74:S296-302. [DOI: 10.1111/j.1750-3841.2009.01239.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ayala F, Echávarri JF, Olarte C, Sanz S. Quality characteristics of minimally processed leek packaged using different films and stored in lighting conditions. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01962.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gündüz GT, Gönül SA, Karapinar M. Efficacy of myrtle oil against Salmonella Typhimurium on fresh produce. Int J Food Microbiol 2009; 130:147-50. [PMID: 19217679 DOI: 10.1016/j.ijfoodmicro.2009.01.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2008] [Revised: 12/19/2008] [Accepted: 01/16/2009] [Indexed: 11/20/2022]
Abstract
The antimicrobial activity of myrtle leaves (Myrtus communis) oil was tested against the nalidixic acid resistant strain of Salmonella Typhimurium ATCC 13311. An inoculum (100 microl, ca.10(8) cfu/ml) was deposited on the skin of whole tomatoes and 10 g of shredded iceberg lettuce, dried for 2 h at 22 degrees C and held for 22 h at 4 degrees C before treatments. Inoculated iceberg lettuce (3.51-3.99 log cfu/g) and tomatoes (3.47-4.86 log cfu/tomato) were treated with three different washing procedures for 5, 10, 15 and 20 min; washing with sterile distilled water (control), washing with three different concentrations of myrtle leaves oil and the last treatment was a combination of washing with myrtle leaves oil and then rinsing in sterile distilled water for 1 min. Washing with myrtle leaves oil with or without rinsing procedures caused significant reduction in S. Typhimurium population compared with the control after treatment for four different times (p<0.05). There is no significant difference between washing times in reduction of S. Typhimurium (p>0.05). The maximum logarithmic reductions of 1.66 cfu/g-1.89 cfu/tomato were respectively obtained on iceberg lettuce and tomatoes treated with 1000 ppm myrtle leaves oil without any rinsing treatment. The results suggest that the use of myrtle leaves oil is an innovative and useful tool as an alternative to the use of chlorine or other synthetic disinfectants in fruits and vegetables, especially for organic products.
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Ongeng D, Devlieghere F, Debevere J, Coosemans J, Ryckeboer J. The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables. Int J Food Microbiol 2006; 109:187-97. [PMID: 16504328 DOI: 10.1016/j.ijfoodmicro.2005.12.013] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2004] [Revised: 11/09/2005] [Accepted: 12/29/2005] [Indexed: 10/25/2022]
Abstract
The efficacy of Electrolysed Oxidising Water (EOW) for inactivating spoilage microorganisms in process water and on minimally processed vegetables was investigated. The direct effect of EOW on three important spoilage bacteria namely; Pseudomonas fluorescens, Pantoea agglomerans or Rahnella aquatilis was determined by inoculating tap water or "artificial process water" with approximately 8 log CFU/ml pure culture and electrolysing the resultant solutions. The three bacteria were each reduced to undetectable levels at low (0.5 A) and relatively higher levels (1.0 A) of current in tap water and "artificial process water", respectively. The residual effect of EOW on P. fluorescens, P. agglomerans or R. aquatilis was determined by incubating at room temperature 1 ml (approximately 9 log CFU/ml) pure culture suspensions in 9 ml of EOW-T (EOW produced from tap water), EOW-A (EOW produced from "artificial process water" supplemented with approximately 60.7 mg Cl(-)/l and 39.3 mg Na(+)/l) or deionised water (control) for 0, 15, 45 or 90 min. The bactericidal activity of both EOW-T and EOW-A increased with the concentration of free oxidants and incubation period and the three bacteria were completely reduced at free oxidants-incubation period combinations of 3.88 mg/l-45 min and 5.1 mg/l-90 min in EOW-T and EOW-A, respectively. Two types of industrial vegetable process water; salad-mix and soup process water, which had each a total psychrotrophic count of approximately 8 log CFU/ml were then electrolysed. Without any NaCl addition, only 1.2 and 2.1 log reductions of the psychrotrophs in soup and salad-mix process water was attained respectively. Supplementation of the process water with approximately 60.7 mg Cl(-)/l and 39.3 mg Na(+)/l afterwards resulted in complete reduction of the psychrotrophic count in both process waters, but soup process water required relatively higher levels of current compared to salad-mix water. Finally, fresh-cut lettuce was washed in EOW-T containing 3.62 mg free oxidants/l, EOW-IP (EOW produced from industrial process water) containing 2.8 mg free oxidants/l or tap water (control) for 1 or 5 min. Washing the vegetables for 1 min in EOW-T resulted in 1.9, 1.2, and 1.3 log reductions of psychrotrophs, lactic acid bacteria and Enterobacteriacae, respectively, which increased to 3.3, 2.6, and 1.9 log reductions after washing for 5 min instead. EOW-IP tested in this work had no bactericidal effect on the microflora of fresh-cut lettuce. Electrolysis could therefore be used to decontaminate process water for vegetable pre-washing and to sanitise tap water for final rinsing of vegetables, respectively.
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Affiliation(s)
- Duncan Ongeng
- Faculty of Bioscience engineering, Katholieke Universiteit Leuven, W. de Croylaan 42, B-3001 Leuven, Belgium
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Sanz S, Giménez M, Olarte C. Survival and growth of Listeria monocytogenes and enterohemorrhagic Escherichia coli O157:H7 in minimally processed artichokes. J Food Prot 2003; 66:2203-9. [PMID: 14672214 DOI: 10.4315/0362-028x-66.12.2203] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The ability of Listeria monocytogenes and Escherichia coli O157:H7 inoculated by immersion (at 4.6 and 5.5 log CFU/ g, respectively) to survive on artichokes during various stages of preparation was determined. Peeling, cutting, and disinfecting operations (immersion in 50 ppm of a free chlorine solution at 4 degrees C for 5 min) reduced populations of L. monocytogenes and E. coli O157:H7 by only 1.6 and 0.8 log units, respectively. An organic acid rinse (0.02% citric acid and 0.2% ascorbic acid) was more effective than a tap water rinse in removing these pathogens. Given the possibility of both pathogens being present on artichokes at the packaging stage, their behavior during the storage of minimally processed artichokes was investigated. For this purpose, batches of artichokes inoculated with L. monocytogenes or E. coli O157:H7 (at 5.5 and 5.2 log CFU/g, respectively) were packaged in P-Plus film bags and stored at 4 degrees C for 16 days. During this period, the equilibrium atmosphere composition and natural background microflora (mesophiles, psychrotrophs, anaerobes, and fecal coliforms) were also analyzed. For the two studied pathogens, the inoculum did not have any effect on the final atmospheric composition (10% O2, 13% CO2) or on the survival of the natural background microflora of the artichokes. L. monocytogenes was able to survive during the entire storage period in the inoculated batches, while the E. coli O157:H7 level increased by 1.5 log units in the inoculated batch during the storage period. The modified atmosphere was unable to control the behavior of either pathogen.
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Affiliation(s)
- Susana Sanz
- Area de Tecnología de los Alimentos, Departamento Agricultura y Alimentación, Universidad de La Rioja, C/Madre de Dios, 51 26006-Logroño, Spain.
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