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Dissertations / Theses on the topic 'Food-borne'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Fuchs, Thilo Martin. "Functional genomics of food-borne pathogens." [S.l.] : [s.n.], 2006. http://deposit.ddb.de/cgi-bin/dokserv?idn=980821266.

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2

Meer, Ralph, and Scottie Misner. "Expectant Mothers and Food-borne Illness." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 1999. http://hdl.handle.net/10150/146450.

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2 pp.<br>Pregnant women are a high risk group for food-borne illness. Expectant mothers and individuals who prepare foods for them should be careful in following safe food handling practices. This article provides food safety guidelines for pregnant women.

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3

Meer, Ralph, and Scottie Misner. "What is a Food-borne Illness?" College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 1999. http://hdl.handle.net/10150/146451.

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1 pp.<br>Food-borne illness or disease is the condition resulting from eating contaminated food. Hazards in food that may cause illness or injury are placed in one of three categories: biological, chemical, or physical hazards. This publication briefly explains the risks from food-borne illness and also outlines the critical procedures to prevent food-borne illness.

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4

Amoah, E., and A. S. Sydorchuk. "The Co-Infection Case Study: Could Staphylococcal Food-borne ToxicInfection "Improved" Severity Course of Food-Borne Botulism?" Thesis, "Chyst", 2016. http://dspace.bsmu.edu.ua:8080/xmlui/handle/123456789/10866.

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5

Cooper, Ashley. "Thermal Reduction of Common Food-Borne Pathogens During Composting." Thesis, Université d'Ottawa / University of Ottawa, 2015. http://hdl.handle.net/10393/32093.

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Soil amended with manure has been implicated as a source of produce contamination leading to foodborne gastrointestinal-disease outbreaks. While current composting guidelines require temperatures ≥ 55°C for 3 days to destroy bacterial pathogens, these requirements have not been evaluated for all pathogens. Investigation of parasite survival in manure required development of a flow cytometry method integrating the cell-impermeant viability dye SytoX for simultaneous quantification and viability assessment of Cryptosporidium and Giardia oocysts/cysts. Further studies will be required to apply t

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6

Javed, Muhammad Afzal. "Hyperinvasiveness in the major food-borne pathogen Campylobacter jejuni." Thesis, Nottingham Trent University, 2009. http://irep.ntu.ac.uk/id/eprint/141/.

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Campylobacter jejuni is a common cause of human gastrointestinal infections. Invasion of host epithelial cells is believed to be an important virulence Mechanism of this bacterium. C. jejuni strains vary in their ability to invade the human epithelial cells and some of the strains are hyperinvasive. The aim of this work was to find the molecular basis of this hyperinvasive phenotype. The previously studied hyperinvasive phenotype of C. jejuni 01/51 in INT-407 cells was verified using Caco-2 cell based invasion assay and the assay was set up at Nottingham Trent University by selecting blood aga

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7

Braschi, Giacomo <1988&gt. "Action mechanisms of natural antimicrobials against food-borne pathogenes." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2018. http://amsdottorato.unibo.it/8479/1/Action%20mechanisms%20of%20natural%20antimicrobials%20against%20food-borne%20pathogenes.pdf.

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Essential oils (EOs) or their components represent one of the most promising natural feasible alternatives to improve food safety, shelf-life and quality. Although their antimicrobial properties are well documented few and fragmented are the information about their mechanisms of action, cellular targets and on the stress response strategies of microorganisms after the exposure to such compounds. In this framework, the main aim of the PhD project was to investigate on the effects of one hour exposure to sublethal concentrations of selected natural antimicrobials, such as citral, carvacrol, (E)-

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8

Slabbert, R. S., M. M. Theron, and J. F. R. Lues. "Investigating the development of acid tolerance in food-borne pathogens Escherichia coli, Salmonella spp., and Pseudomonas aeruginosa and the implication on the susceptibility to organic acids." Interim : Interdisciplinary Journal: Vol 9, Issue 1: Central University of Technology Free State Bloemfontein, 2010. http://hdl.handle.net/11462/346.

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Published Article<br>Various foodstuffs have a very low pH and bacteria have been reported to survive such products. Acid substances, such as organic acids are common food preservatives. These substances also lower the pH of processed foods. Decontamination with organic acids which could result in the emergence of acid tolerant food-borne pathogens is causing concern. The objectives of the study were to determine the development of acid tolerance in important food-borne pathogenic bacteria, to investigate evolving changes in the phenotypic characteristics as a result this acid tolerance, and t

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9

Hyde, Richard Michael. "Responding to incidents of food-borne illness: an empirical study." Thesis, University of Nottingham, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.602964.

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This thesis is a socio-legal investigation of the response to incidents of food -borne illness. It presents the findings of a small-scale empirical research project which saw documents examined and semi -structured interviews conducted in four local authorities, and which examined a number of public documents produced in response to incidents of food-borne illness. This project sought to examine how environmental health officers responded to an incident of food -borne illness. Officers have 3 roles in response to an incident of food -borne illness; (1) they investigate the illness; (2) they ta

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10

Henshilwood, Kathleen. "The detection of food-borne viruses in bivalve molluscan shellfish." Thesis, University of Surrey, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.367689.

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11

Millman, Caroline Elizabeth. "Perceptions and risks : food-borne pathogens in the domestic environment." Thesis, University of Manchester, 2012. https://www.research.manchester.ac.uk/portal/en/theses/perceptions-and-risks-foodborne-pathogens-in-the-domestic-environment(daae2641-ddf5-41d0-877c-1ba1533ad243).html.

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Food-borne illness is a significant burden both with regard to public health and financially. Efforts to reduce the level of food-borne illness continue to concentrate on the full food supply chain with particular regard given to Campylobacter, the most commonly reported zoonosis and the greatest burden to public health. The focus of this research is domestic food safety practises, where there is no regulation. Food safety is reliant on people’s knowledge or awareness, their ability to adopt safe food handling practises and for the correct behaviours to achieve this, to be routine. The elicita

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12

Bovo, Federica <1983&gt. "Definition of Food Safety Criteria for Bacteria Food-Borne Pathogens in Ready to Eat products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amsdottorato.unibo.it/7186/1/Bovo_Federica_Tesi.pdf.

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The aims of this research study is to explore the opportunity to set up Performance Objectives (POs) parameters for specific risks in RTE products to propose for food industries and food authorities. In fact, even if microbiological criteria for Salmonella and Listeria monocytogenes Ready-to-Eat (RTE) products are included in the European Regulation, these parameters are not risk based and no microbiological criteria for Bacillus cereus in RTE products is present. For these reasons the behaviour of Salmonella enterica in RTE mixed salad, the microbiological characteristics in RTE spelt salad

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13

Bovo, Federica <1983&gt. "Definition of Food Safety Criteria for Bacteria Food-Borne Pathogens in Ready to Eat products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amsdottorato.unibo.it/7186/.

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The aims of this research study is to explore the opportunity to set up Performance Objectives (POs) parameters for specific risks in RTE products to propose for food industries and food authorities. In fact, even if microbiological criteria for Salmonella and Listeria monocytogenes Ready-to-Eat (RTE) products are included in the European Regulation, these parameters are not risk based and no microbiological criteria for Bacillus cereus in RTE products is present. For these reasons the behaviour of Salmonella enterica in RTE mixed salad, the microbiological characteristics in RTE spelt salad

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14

Moore, Gillian Fiona. "Factors influencing biofilm formation by Salmonella enterica serovar Enteritidis." Thesis, University of Exeter, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.248173.

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15

Herbert, Kevin Craig. "Characterisation of the starvation-survival response in Listeria monocytogenes." Thesis, University of Sheffield, 2001. http://etheses.whiterose.ac.uk/12837/.

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Listeria monocytogenes is a food-borne pathogen able to adapt and survive in a wide range of habitats in addition to being able to overcome host defences. The need to prevent L. monocytogenes entering the food chain and the role that stress plays during the course of an infection, means that the starvation-survival and stress resistance mechanism of this organism are thus of significant interest. The starvation-survival response of L. monocytogenes EGD in a chemically defined medium was induced under glucose- or multiple nutrient-, but not amino acid-limitation. This resulted in 90 to 99.9% lo

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16

Hix, April. "Effect of Evaporative Cooling, Fat Content and Food Type on Pathogen Survival during Microwave Cooking." Thesis, Virginia Tech, 2000. http://hdl.handle.net/10919/35830.

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Due to the rapid nature of microwave heating, the microbiological safety of foods prepared in the microwave has been in question for several years. Because foods are heated from the inside out and are strictly governed by their own internal properties such as ionic content, moisture level and specific heat, work must be done to further master control of such properties so microwave cooking can be more predictable, controlled and ensure control pathogens. <paragraph> This study concentrated on the effect of fat content, evaporative cooling and food type on the rate of food borne pathogen survi

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17

Slabbert, R. S. "Acid tolerance and organic acid susceptibility of selected food-borne pathogens." Interim : Interdisciplinary Journal, Vol 13, Issue 2: Central University of Technology Free State Bloemfontein, 2013. http://hdl.handle.net/11462/296.

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Published Article<br>The development of tolerance to low pH levels and the existence of cross-resistance may promote survival of bacteria in acidic foodstuff and in acidic environments such as the human stomach, in so doing escalating the probability of food poisoning. Similar to antimicrobial resistance developing, there is growing concern that effectiveness of organic acids may decrease as a result of the emergence of acid-tolerant food-borne pathogens. The objectives of this study were to determine the development of acid tolerance in selected food-borne pathogenic bacteria and to explore t

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18

Jacoby, A., and E. Booysen. "Molecular methods for the detection of food-borne pathogens an overview." Interim : Interdisciplinary Journal, Vol 4, Issue 2: Central University of Technology, Free State, Bloemfontein, 2005. http://hdl.handle.net/11462/439.

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Published Article<br>With various food-borne pathogens that are liable for human illnesses and in some occasions even deaths, a rapid method for detecting these pathogens has become critical, not only in the food industry for hygienic and monitoring purposes, but also to ensure the safety of consumers. Traditional methods for the detection of food-borne pathogens are cumbersome and time consuming and various rapid methods to detected food-borne pathogens have been established. Among these rapid methods described in the literature, DNA-based methods that purify pathogen DNA from food samples by

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19

Needham, Simon Andrew. "Immunomagnetic separation and typing of a food-borne pathogen, Campylobacter jejuni." Thesis, University of Edinburgh, 2006. http://hdl.handle.net/1842/12711.

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PEB3, a cell envelope protein, was identified as a target for use in an immunomagnetic isolation system (IMS). <i>Peb3</i> was cloned into <i>Escherichia coli</i> and expressed as a His-tagged construct (His.PEB3). Rabbits were then challenged with the purified construct to produce polyclonal antisera. Isolation of <i>C. jejuni </i>from a mixed culture (<i>E. coli</i> or <i>Arcobacter</i> spp. and <i>C. jejuni)</i> with polyclonal antisera was attempted but failed to capture whole <i>C. jejuni </i>cells. <i>C. jejuni</i> expresses two cell envelope associated polysaccharides: a short chain lip

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20

Полов`ян, Катерина Сергіївна, Екатерина Сергеевна Половьян, and Kateryna Serhiivna Polovian. "Influence of fungi Candida on endogenous intoxication in food borne diseases." Thesis, ГБОУ ВПО КГМУ Минздрава России, 2014. http://essuir.sumdu.edu.ua/handle/123456789/34713.

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В Україні існують екологічні та епідеміологічні передумови для розповсюдження опортуністичних бактеріальних патогенів в етіологічній структурі харчових токсикоінфекцій, часто в асоціації з грибами роду Candida. Кандида spp. були виявлені у 34 пацієнтів (група 1), всі інші пацієнти склали групу 2 (66 осіб). Концентрація Candida spp. не виходила за межі допустимих норм (0,35±0,24) lg КУО/г. ЛІІ та ГПІ в групі 1 статистично не відрізнялися від пацієнтів в групі 2 - ЛІІ(5,58±0,94) і (4,10±0,61), відповідно, р>0,05; ГПІ(6,58±1,14) і (5,34±0,87), відповідно, р>0,05. Крім того, у пацієнтів з Candida

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21

Misner, Scottie, and Evelyn Whitmer. "Food Safety Know-how." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146682.

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1p.<br>Most of the "bad food" reported illnesses are due to bacterial contamination. Nearly all of these cases can be linked to improper food handling, both in our homes and in restaurants. This article briefly discusses the causes of food contamination and how to handle food safely.

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22

Hancock, Ian. "Studies on the rapid detection of the food-borne pathogen Listeria monocytogenes." Thesis, London Metropolitan University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.295022.

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23

Monk, Claire Elizabeth. "Global responses of the food-borne pathogen Campylobacter jejuni to nitrosative stress." Thesis, University of Sheffield, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.444230.

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24

Jackson, Rachel J. "The aerobic respiratory metabolism of campylobacter jejuni, a microaerophilic food-borne pathogen." Thesis, University of Sheffield, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.398593.

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25

Lahmer, Rabya A. "Use of novel chitosan derivatives for the control of food-borne pathogens." Thesis, Bangor University, 2013. https://research.bangor.ac.uk/portal/en/theses/use-of-novel-chitosan-derivatives-for-the-control-of-foodborne-pathogens(8a0cbd88-4d8b-48f7-9050-263d4ef86162).html.

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26

Harris, Jovan. "Risk Factors and Food-Borne Illness: An Analysis of Restaurant Violations in Georgia." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/585.

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Restaurant managers complete certification in food safety in order to ensure that food is handled and prepared in a manner that decreases risk factors associated with food-borne illness. However, the literature has been inconclusive concerning the connection between manager certification and the incidence of critical food-safety violations. The purpose of this quantitative study was to examine the relationship between the presence or absence of a certified food safety manager (CFSM) and the number of risk factors cited on food inspection reports and the food safety score. In addition, this stu

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27

O'Brien, Andrea C. "Cold active antimicrobial compounds from Antarctic microorganisms." Thesis, London South Bank University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288169.

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28

Ekweozor, Chinyelu Comfort. "Studies on the effects of cold storage on Campylobacter jejuni." Thesis, University of Newcastle Upon Tyne, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285360.

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29

Müller, Carina. "Assessment of hazard analysis and critical control points principles in primary school feeding schemes in the Western Region of Gauteng / Carina Müller." Thesis, North-West University, 2009. http://hdl.handle.net/10394/5004.

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Assessment of Hazard Analysis and Critical Control Points Principles in Primary School Feeding Schemes in the Western Region of Gauteng Objective: The objective of this study is to investigate the need for standard hygiene and safety practices for the National School Nutrition Program (NSNP). Food safety procedures and practices can be implemented as part of the Hazard Analysis of Critical Control Points (HACCP) program. Background: The National School Nutrition Program (NSNP) forms part of the Integrated Nutrition Program (INP) of South Africa and was implemented as a poverty alleviation

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30

Zhang, Xueying. "Identification, properties, and application of enterocins produced by enterococcal isolates from foods." Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1206069582.

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31

Eriksson, de Rezende Christian Luiz. "Studies on the formation, composition and detection of biofilms of food-borne pathogens." College Park, Md. : University of Maryland, 2004. http://hdl.handle.net/1903/2122.

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Thesis (M.S.) -- University of Maryland, College Park, 2004.<br>Thesis research directed by: Dept. of Cell Biology and Molecular Genetics. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

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32

McMenamy, M. S. "Investigation of temperate bacteriophage induction and its potential to control food-borne pathogens." Thesis, Queen's University Belfast, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.411751.

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33

Catarame, Teresa Maria Grazia. "Application of DNA based techniques for detection and characterisation of food-borne pathogens." Thesis, University of Ulster, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.407505.

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34

Meer, Ralph. "Food Safety Associated with Cook-outs and Picnics." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2003. http://hdl.handle.net/10150/146662.

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2 pp.<br>Warm temperatures increase the risk for food-borne illness which can spoil cook-outs and picnics. This article provides information about the necessary precautions to take in order to assure the food you serve is safe to eat.

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35

Bassett, Kelly D. "Use of bacteriophage as an antimicrobial in food products." Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/451.

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36

Misner, Scottie, and Evelyn Whitmer. "Keeping Foods Cold for Picnics, Grilling, and Camping." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146666.

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37

Semchenko, Evgeny A. "Characterisation of Campylobacter jejuni Lipooligosaccharides." Thesis, Griffith University, 2012. http://hdl.handle.net/10072/366659.

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Campylobacter jejuni is a major bacterial cause of food-borne enteritis, and its lipooligosaccharide (LOS) plays an initiating role in the development of the autoimmune neuropathy, Guillain-Barré syndrome, by induction of anti-neural cross-reactive antibodies through ganglioside molecular mimicry. Herein we describe the existence and heterogeneity of multiple LOS forms in C. jejuni strains of human and chicken origin grown at 37°C and 42°C. The C. jejuni NCTC 11168 original isolate (11168-O) was compared to the genome-sequenced variant (11168-GS), and both were found to have a lower-Mr LOS for

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38

Elhenshir, Omar Said Ali. "Cold atmospheric plasma : studies on inactivation mechanisms in food-borne pathogens and laboratory strains." Thesis, University of Nottingham, 2013. http://eprints.nottingham.ac.uk/28391/.

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Food-borne disease remains accountable for high levels of morbidity and mortality in the world. The World Health Organization (WHO) estimated that food-borne and water-borne diarrhoeal diseases kill about 2.2 million people annually (SGM, 2013). In this thesis, studies on microbial inactivation were carried out using Cold Atmospheric plasma (CAP) generated by a radiofrequency (RF) source at RF = 4.6 MHz. The operating gas used was a mixture of helium and oxygen. The study has investigated the effect of CAP on different strains of food-borne bacteria. These included strains/mutants of S. typhim

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39

Faber, Eugenia [Verfasser]. "Interaction of intestinal food-borne bacterial pathogens with Toll-like receptor 5 / Eugenia Faber." Hannover : Bibliothek der Tierärztlichen Hochschule Hannover, 2017. http://d-nb.info/1162732008/34.

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Tamburini, Sabrina. "Molecular and cellular effects of supercritical carbon dioxide on some important food-borne pathogens." Doctoral thesis, Università degli studi di Trento, 2013. https://hdl.handle.net/11572/368879.

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In the 2007 report of World Health Organization (WHO) it was reported that in 2005 a great proportion of 1.8 million people died because of food and drinking water contamination (Velusamy et al., 2010). Fresh food product such as, fruits and vegetables carry a natural non-pathogenic epiphytic micro-flora, but during the food chain: harvest, transportation and further processing and handling the produce can be contaminated with pathogens from human or animal sources (Anon, 2002). While conventional methods used to evaluate pasteurization efficiency are based on cultivation in vitro, it has been

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Tamburini, Sabrina. "Molecular and cellular effects of supercritical carbon dioxide on some important food-borne pathogens." Doctoral thesis, University of Trento, 2013. http://eprints-phd.biblio.unitn.it/1111/1/Final_thesis_Sabrina_Tamburini.pdf.

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In the 2007 report of World Health Organization (WHO) it was reported that in 2005 a great proportion of 1.8 million people died because of food and drinking water contamination (Velusamy et al., 2010). Fresh food product such as, fruits and vegetables carry a natural non-pathogenic epiphytic micro-flora, but during the food chain: harvest, transportation and further processing and handling the produce can be contaminated with pathogens from human or animal sources (Anon, 2002). While conventional methods used to evaluate pasteurization efficiency are based on cultivation in vitro, it has bee

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42

Ferreira, Maria Adelia Silva Santos. "The effect of preservative factors on survival/growth of the food-borne pathogen Listeria monocytogenes." Thesis, University of East Anglia, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316199.

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Misner, Scottie, and Evelyn Whitmer. "Assessment of Doneness in Cooked Ground Beef." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239594.

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44

Rodríguez, Lázaro David. "Development of molecular-based techniques for the detection, identification and quantification of food-borne pathogens." Doctoral thesis, Universitat de Girona, 2004. http://hdl.handle.net/10803/7922.

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La presencia de microorganismos patógenos en alimentos es uno de los problemas esenciales en salud pública, y las enfermedades producidas por los mismos es una de las causas más importantes de enfermedad. Por tanto, la aplicación de controles microbiológicos dentro de los programas de aseguramiento de la calidad es una premisa para minimizar el riesgo de infección de los consumidores. Los métodos microbiológicos clásicos requieren, en general, el uso de pre-enriquecimientos no-selectivos,<br/>enriquecimientos selectivos, aislamiento en medios selectivos y la confirmación posterior usando prueb

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45

Hilton, Claire L. "The physiology and toxicity of the newly emerging food-borne pathogen Arcobacter butzleri NCTC 12481." Thesis, Nottingham Trent University, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.396375.

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46

Kwong, Theodore. "Cows and 'Coli: The Role of Discourse in Governmental Responses to Food-borne Disease Outbreaks." Thesis, The University of Arizona, 2009. http://hdl.handle.net/10150/192508.

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47

Waite, Joy Gail. "Combination of ultra-high pressure and xanthene-derivatives to inactivate food-borne spoilage and pathogenic bacteria." Columbus, Ohio : Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1196191548.

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48

Docherty, Pauline Fletcher. "The survival during milk processing of bacillus cereus with the potential to cause food-borne illness." Thesis, Glasgow Caledonian University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325996.

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49

Misner, Scottie, and Evelyn Whitmer. "Egg and Egg Product Safety and Quality." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146664.

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2 pp.<br>Revision of 1997 title by Meer and Misner<br>From 1988 to 1992, 66% of all food-borne illnesses caused by salmonella enteritidis involved eggs or foods containing eggs. Contamination of eggs may occur on the inside as well as the outside of the shell. This article outlines the proper refrigeration, cooking and handling methods to prevent most egg safety problems.

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50

Avsaroglu, M. Dilek. "Isolation, Molecular Characterization Of Food-borne Drug Resistant Salmonella Spp. And Detection Of Class 1 Integrons." Phd thesis, METU, 2007. http://etd.lib.metu.edu.tr/upload/12608844/index.pdf.

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In this study, 59 epidemiologically unrelated Salmonella strains isolated from foods in T&uuml<br>rkiye and 49 Salmonella strains obtained from National Salmonella Reference Laboratories of Germany were analysed. For the characterization of strains, analyses such as serotyping, phage typing, antibiotyping and molecular biological characterization were done. The strains exhibited 17 different serotypes with S. Enteritidis serotype and PT21 phage type being the most prevalent in Turkish isolates. The highest antimicrobial resistance was observed against NAL for Turkish strains, whereas it was ag

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