natgillin/translations-raw huggingface dataset:
If the filters cannot be examined, repeat the entire digestion process with a longer digestion time in accordance with Section I.
Ako se filteri ne mogu pregledati, ponovite cijeli postupak probave s dužim vremenom probave u skladu s odjeljkom I.
D. Magnetic stirrer method for pooled sample digestion/'on filter isolation' and larva detection by a latex agglutination test
D. Metoda umjetne probave na magnetskoj miješalici za skupne uzorke/„s izdvajanjem na filtru” i otkrivanje ličinki pomoću lateks aglutinacijskog testa
This method is only considered equivalent for the testing of meat of domestic swine.
Ta se metoda smatra ekvivalentnom samo za testiranje mesa domaćih svinja.
Steel filtration apparatus for 20 μm mesh filters with a steel funnel.
Čelični uređaj za filtraciju s filtrom pora 20 μm i čeličnim lijevkom.
Vacuum pump.
Vakuum pumpa.
Metal or plastic tanks, capacity 10 to 15 litres, to collect the digestive juice.
Metalne ili plastične posude, zapremnine 10 do 15 litara, za prikupljanje probavnog soka.
A 3D gyratory rocker.
klackalica.
Pipettes of different sizes (1, 10 and 25 ml), micropipettes according to the latex agglutination manufacturer's instructions and pipette holders.
Pipete različitih zapremnina (1, 10 i 25 ml), mikropipete prema uputama proizvođača lateks aglutinacije i pipetori.
20 microns nylon mesh filters of a diameter that fits with the filtration system.
Najlonski filtri s porama od 20 mikrona s promjerom koji odgovara filtracijskom sustavu.
Plastic or steel forceps of 10 to 15 cm.
Plastične ili čelične pincete od 10 do 15 cm.
Conical vials of 15 ml.
Konične posudice od 15 ml.
A pestle with a Teflon or steel conical tip to fit in the conical vials.
Tučak s teflonskim ili čeličnim vrhom koji odgovara koničnoj posudici.
Latex agglutination cards of the Trichin-L antigen test kit validated under the code No EURLP_D_001/2011.
Lateks aglutinacijska karta u sklopu Trichin-L antigen test kita validirane pod oznakom br. EURLP_D_001/2011.
Buffer solution with preservative (sample diluent) of the Trichin-L antigen test kit validated under the code No EURLP_D_001/2011.
Pufer s konzervansom (razrjeđivač za uzorak) u sklopu Trichin-L antigen test kita validirane pod oznakom br. EURLP_D_001/2011.
Buffer supplemented with preservative (negative control) of the Trichin-L antigen test kit validated under the code No EURLP_D_001/2011.
Pufer s konzervansom (negativna kontrola) u sklopu Trichin-L antigen test kita validirane pod oznakom br. EURLP_D_001/2011.
Buffer supplemented with Trichinella spiralis antigens and preservative (positive control) of the Trichin-L antigen test kit validated under the code No EURLP_D_001/2011.
Pufer s dodatkom Trichinella spiralis antigena i konzervansom (pozitivna kontrola) u sklopu Trichin-L antigen test kita validiranog pod oznakom br. EURLP_D_001/2011.
Buffer with polystyrene particles coated with antibodies supplemented with preservative (latex beads) of the Trichin-L antigen test kit validated under the code No EURLP_D_001/2011.
Pufer s polistirenskim kuglicama obloženim protutijelima s konzervansom (lateks kuglice) u sklopu Trichin-L antigen test kita validirane pod oznakom br. EURLP_D_001/2011.
(aa) Disposable sticks.
(aa) Štapići za jednokratnu upotrebu.
16 ± 0,5 ml of 25 % hydrochloric acid (0,2 % final) is added to a 3 litre beaker containing 2,0 litres ± 200 ml of tap water, preheated to 46 to 48 °C;
16 ± 0,5 mL klorovodične kiseline udjela od 25 % (0,2 % na kraju) dodaje se u posudu obujma 3 litre u kojoj se nalazi 2,0 litre +/– 200 mL vode iz slavine prije toga zagrijane na 46 do 48 °C;
10 ± 1 g of powder pepsin (or 30 ± 3 ml of liquid pepsin) is added.
Dodaje se 10 ± 1 g pepsina u prahu (ili 30 +/– 3 mL tekućeg pepsina).
100-115 g of samples collected in accordance with point 2 are chopped in the blender, with 150 ± 15 ml of preheated digestion buffer.
100 do 115 g uzoraka uzetih u skladu s točkom 2. usitnjava se u miješalici s 150 mL +/– 15 mL prethodno zagrijanoga probavnog pufera.
The 20 microns nylon mesh filter is placed on the filtration support.
Najlonski filtar s otvorima od 20 mikrona stavlja se na filtracijski potporanj.
The vacuum pump is connected with the filtration support and with the metal or plastic tank, to collect the digestive fluid.
Vakuumska pumpa spojena je s filtracijskim potpornjem i s metalnom ili plastičnom posudom za skupljanje probavnog soka.
Stirring is stopped and the digestion fluid is poured into the filtration funnel through the sieve.
Miješanje se zaustavlja i probavni sok se kroz sito ulijeva u lijevak za filtraciju.
The rinsing liquid is poured into the filtration ramp after the digested fluid has been successfully filtrated.
Tekućina za ispiranje ulijeva se u spremnik za filtraciju nakon što je probavni sok uspješno filtriran.
The filtration membrane is taken with the forceps, holding it by an edge.
Membrana za filtraciju uzima se pincetama držeći ju za rub.
The choice of conical tube must be adapted to the pestle.
Odabir konične cjevčice mora se prilagoditi tučku.
The filtration membrane is pushed at the bottom of the 15 ml conical tube with the help of the pestle and strongly pressed by doing approximately 20 successive back and forth movements with the pestle which should be positioned inside the filtration membrane folding according to the manufacturer's instructions.
Membrana za filtraciju gura se na dno konične cjevčice od 15 mL pomoću tučka i snažno pritišće vršeći oko 20 uzastopnih pokreta naprijed-natrag tučkom koji bi trebalo pozicionirati u pregibe membrane za filtraciju prema uputama proizvođača.
0,5 ± 0,01 ml of sample diluents is added into the 15 ml conical tube by pipette and the filtration membrane is homogenised with the pestle by doing successive low amplitude back and forth movements for approximately 30 seconds, avoiding abrupt movements to limit liquid splashes according to the manufacturer's instructions.
Pipetom se dodaje 0,5 mL ± 0,01 mL uzorka razrjeđivača u koničnu cjevčicu od 15 mL, a membrana za filtraciju homogenizira se pomoću tučka uzastopnim kratkim pokretima naprijed-natrag tijekom 30 sekundi, izbjegavajući nagle pokrete kako bi se ograničilo prskanje tekućine prema uputama proizvođača.
Each sample, the negative control, and the positive control, are dispensed into different fields of the agglutination card by pipettes, according to the manufacturer's instructions.
Svaki uzorak, negativna i pozitivna kontrola raspoređuju se pomoću pipete u razna polja kartice za aglutinaciju prema uputama proizvođača.
The latex beads are added into each field of the agglutination card by a pipette, according to the manufacturer's instructions, without making them come into contact with the sample/s and controls.
Kuglice lateksa dodaju se pipetom u svako polje kartice za aglutinaciju, prema uputama proizvođača, a da se ne dovedu u kontakt s uzorcima i kontrolama.
In each field, the latex beads are then gently mixed with a disposable stick until the homogeneous liquid covers the entire field.
U svakom polju kuglice lateksa zatim se lagano miješaju štapićem za jednokratnu uporabu dok homogena tekućina ne prekrije cijelo polje.
The agglutination card is put on the 3D rocker and is rocked for 10 ± 1 minutes according to the manufacturer's instructions.
Kartica za aglutinaciju stavlja se u trodimenzionalnu miješalicu i miješa tijekom 10 +/– 1 minuta prema uputama proizvođača.
After the time established by the manufacturer's instructions, the rocking is stopped and the agglutination card is put on a plane surface and the reaction results are read immediately, according to the manufacturer's instructions.
Nakon proteka vremena prema uputama proizvođača, miješanje se zaustavlja i kartica za aglutinaciju stavlja se na ravnu plohu i rezultati reakcije čitaju se odmah prema uputama proizvođača.
It is then recommended to rinse each piece thoroughly to remove all traces of detergent.
Preporučuje se zatim da se svaki komad opreme temeljito ispere kako bi se uklonio svaki trag deterdženta.
E. Artificial digestion test for in vitro detection of Trichinella spp. larvae in meat samples, PrioCHECK® Trichinella AAD Kit
E. Test umjetne probave za in vitro otkrivanje ličinki Trichinella spp. u uzorcima mesa, PrioCHECK® Trichinella AAD Kit
The PrioCHECK® Trichinella AAD Kit shall be used according to the instruction manual of the kit using separatory funnels (Lenz NS 29/32) and a glass test tube of 80 ml.
PrioCHECK® Trichinella AAD Kit upotrebljava se u skladu s uputama za uporabu opreme s pomoću lijevaka za odvajanje (Lenz NS 29/32) i staklenom epruvetom od 80 ml.
Freezing treatments
Postupci zamrzavanja
A. Freezing method 1
A. Metoda zamrzavanja 1
Meat brought in already frozen is to be kept in this condition.
Meso koje se već dopremi zamrznuto ostavlja se u takvom stanju.
The technical equipment and energy supply of the refrigeration room must be such as to ensure that the required temperature is reached very rapidly and maintained in all parts of the room and of the meat.
Tehnička oprema i napajanje rashladne prostorije energijom moraju biti takvi da osiguravaju vrlo brzo postizanje i održavanje potrebne temperature u svim dijelovima prostorije i mesa.
Insulated packaging must be removed before freezing, except in the case of meat that is already at the required temperature throughout when it is brought into the refrigeration room or meat so packaged that the packaging will not prevent it from reaching the required temperature within the specified time.
Izolacijsko pakiranje se prije zamrzavanja mora odstraniti, osim u slučajevima kada je meso u potpunosti na potrebnoj temperaturi već kad se unese u rashladnu prostoriju, ili kada je meso pakirano tako da pakiranje ne sprečava postizanje potrebne temperature u određenom vremenu.
Consignments in the refrigeration room must be kept separately and under lock and key.
Pošiljke se u rashladnoj prostoriji moraju držati odvojeno, strogo pod ključem.
The date and time when each consignment is brought into the refrigeration room must be recorded.
Mora se voditi evidencija o danu i vremenu primitka svake pošiljke u rashladnu prostoriju.
The temperature in the refrigeration room must be at least – 25 °C.
Temperatura rashladne prostorije mora biti najmanje – 25 °C.
It must be measured using calibrated thermo-electric instruments and recorded continuously.
Ona se mora mjeriti umjerenim termo-električnim instrumentima i trajno bilježiti.
It may not be measured directly in the cold air flow.
Ne smije se mjeriti izravno u dotoku hladnog zraka.
The instruments must be kept under lock and key.
Instrumenti se moraju držati pod ključem.
The temperature charts must include the relevant data from the meat inspection register on import and the date and time of commencement and completion of freezing, and must be retained for one year after compilation.
Temperaturne liste moraju uključivati relevantne podatke iz zapisnika o pregledu mesa kod uvoza te datum i vrijeme započinjanja i završetka zamrzavanja te se moraju čuvati godinu dana računajući od datuma završetka.
Meat of a diameter or thickness of up to 25 cm must be frozen for at least 240 consecutive hours, and meat of a diameter or thickness of between 25 and 50 cm must be frozen for at least 480 consecutive hours.
Meso promjera ili debljine do 25 cm mora biti zamrznuto neprekidno najmanje 240 sati, a meso promjera ili debljine između 25 i 50 cm mora biti zamrznuto neprekidno najmanje 480 sati.
This freezing process must not be applied to meat that is thicker or of a larger diameter.
Ovaj postupak zamrzavanja ne smije se primjenjivati na meso većeg promjera ili debljine.
The freezing time is calculated from the point when the temperature in the freezing room reaches that specified in point (f).
Vrijeme zamrzavanja počinje se računati od trenutka kada temperatura u rashladnoj prostoriji dostigne temperaturu navedenu u točki (f).
B. Freezing method 2
B. Metoda zamrzavanja 2
The general provisions of points (a) to (e) of Section A (method 1) are complied with, and the following time-temperature combinations applied:
Primjenjuju se opće odredbe navedene u točkama od (a) do (e) odjeljka A (metoda 1) uz primjenu sljedećih odnosa vremena i temperature:
meat of a diameter or thickness of up to 15 cm must be frozen for one of the following time-temperature combinations:
meso promjera ili debljine do 15 cm mora biti zamrznuto u skladu s jednim od sljedećih odnosa vremena i temperature:
20 days at – 15 °C,
20 dana pri – 15 °C,
10 days at – 23 °C,
10 dana pri – 23 °C,
6 days at – 29 °C.
6 dana pri – 29 °C;
meat of a diameter or thickness of between 15 cm and 50 cm must be frozen for one of the following time-temperature combinations:
meso promjera ili debljine između 15 cm i 50 cm mora biti zamrznuto u skladu s jednim od sljedećih odnosa vremena i temperature:
30 days at – 15 °C,
30 dana pri – 15 °C,
20 days at – 25 °C,
20 dana pri – 25 °C,
12 days at – 29 °C.
12 dana pri – 29 °C.
The temperature in the refrigeration room must be no higher than the level of the selected inactivation temperature.
Temperatura u rashladnoj prostoriji ne smije biti viša od razine odabrane temperature inaktivacije.
It must not be measured directly in the cold air flow.
Ne smije se mjeriti izravno u dotoku hladnog zraka.
The temperature charts must include the relevant data from the meat inspection register on importation and the date and time of commencement and completion of freezing, and must be retained for one year after compilation.
Temperaturne liste moraju uključivati relevantne podatke iz zapisnika o pregledu mesa kod uvoza te datum i vrijeme započinjanja i završetka zamrzavanja te se moraju čuvati godinu dana računajući od datuma završetka.
Where freezing tunnels are used and the procedures described in Sections A and B are not followed strictly, the food business operator must be able to prove to the competent authority that the alternative method is effective in killing Trichinella parasites in pigmeat.
Kada se koriste tuneli za zamrzavanje, a ne slijede se dosljedno gore opisani postupci, subjekt u poslovanju s hranom mora dokazati nadležnom tijelu da je alternativna metoda djelotvorna za uništavanje parazita trihinela u svinjskom mesu.
C. Freezing method 3
C. Metoda zamrzavanja 3
Treatment consists of commercial freeze-drying or freezing of meat for specified time-temperature combinations with temperature monitored at the centre of each cut.
Postupak se sastoji od komercijalnog suhog zamrzavanja ili zamrzavanja mesa uz određene odnose vremena i temperature, s tim da se temperatura kontrolira u središtu svakog komada mesa.
The general provisions of points (a) to (e) of Section A (method 1) are to be complied with for the following time-temperature combinations:
Primjenjuju se opće odredbe navedene u točkama od (a) do (e) odjeljka A (metoda 1) uz sljedeće odnose vremena i temperature:
106 hours at – 18 °C,
106 sati pri – 18 °C,
82 hours at – 21 °C,
82 sata pri – 21 °C,
63 hours at – 23,5 °C,
63 sata pri – 23,5 °C,
48 hours at – 26 °C,
48 sati pri – 26 °C,
35 hours at – 29 °C,
35 sati pri – 29 °C,
22 hours at – 32 °C,
22 sata pri – 32 °C,
8 hours at – 35 °C,
8 sati pri – 35 °C,
1/2 hour at – 37 °C.
1/2 sata pri – 37 °C.
The temperature is to be measured using calibrated thermo-electric instruments and recorded continuously.
Temperatura se mora mjeriti umjerenim termo-električnim instrumentima i trajno bilježiti.
The thermometer probe is inserted in the centre of a cut of meat no smaller in size than the thickest piece of meat to be frozen.
Sonda termometra umetne se u sredinu odrezanog komada mesa koji ne smije biti tanji od najdebljeg komada mesa predviđenog za zamrzavanje.
This cut must be placed at the least favourable position in the refrigeration room, not close to the cooling equipment or directly in the cold airflow.
Taj se komad mesa mora staviti na najnepovoljnije mjesto u rashladnoj prostoriji, koje nije u blizini opreme za hlađenje ili izravno u dotoku hladnog zraka.
The temperature charts must include the data numbers from the meat inspection register on import and the date and time of commencement and completion of freezing, and must be retained for one year after compilation.
Temperaturne liste moraju uključivati podatke iz zapisnika o pregledu mesa kod uvoza te datum i vrijeme započinjanja i završetka zamrzavanja te se moraju čuvati godinu dana računajući od datuma završetka.
Examination of animals other than swine
Pretraga ostalih životinja, osim svinja
Horse meat, wild game meat and other meat that could contain Trichinella parasites must be examined in accordance with one of the digestion methods specified in Chapter I or II of Annex I, with the following changes:
Meso konja, meso divljači i druge vrste mesa koje bi mogle sadržavati parazite trihinele moraju se pretražiti u skladu s jednom od metoda umjetne probave navedenih u poglavljima I. ili II. Priloga I., uz sljedeće promjene:
specimens weighing at least 10 g are taken from the lingual or jaw muscle of horses and from the foreleg, tongue or diaphragm of wild boar;
uzorci težine najmanje 10 g uzimaju se iz jezičnog ili žvačnog mišića konja te iz prednje noge, jezika ili ošita divljih svinja;
in the case of horses, where those muscles are lacking, a larger-sized specimen is to be taken from a pillar of the diaphragm at the transition to the sinewy part.
u slučaju konja, kada ovi mišići nedostaju, uzima se veći uzorak mišićnog dijela ošita na prijelazu u tetivasti dio.
The muscle must be clean of connective tissue and fat;
Ovaj se mišić mora očistiti od vezivnog i masnog tkiva;
at least 5 g of sample is digested following the reference method of detection set out in Chapter I or an equivalent method set out in Chapter II.
najmanje 5 g uzorka podvrgava se postupku umjetne probave u skladu s referentnom metodom pretraživanja iz poglavlja I., ili u skladu s ekvivalentnom metodom iz poglavlja II.
For each digest, the total weight of muscle examined must not exceed 100 g in the case of the method set out in Chapter I and methods A and B set out in Chapter II and 35 g in the case of method C set out in Chapter II;
Za svaku probavu, ukupna težina mišića koji se pregledava ne smije biti veća od 100 g u slučaju metode iz poglavlja I. i metoda A i B iz poglavlja II. te od 35 g u slučaju metode C iz poglavlja II.;
where the result is positive, a further 50 g specimen is taken for a subsequent independent examination;
kada je rezultat pozitivan, uzima se dodatnih 50 g uzorka za ponovno neovisno pretraživanje;
without prejudice to the rules on conservation of animal species, all meat of game animals other than wild boar, such as bears, carnivorous mammals (including marine mammals) and reptiles, are to be tested by sampling 10 g of muscle at the predilection sites or larger amounts if those sites are not available.
ne dovodeći u pitanje pravila za očuvanje životinjskih vrsta, sve meso divljih životinja, osim divljih svinja, kao što su medvjedi, sisavci mesojedi (uključujući morske sisavce) i gmazovi, mora se pretražiti uzimanjem 10 g uzorka mišića s predilekcijskih mjesta, ili većeg uzorka ako takva mjesta nisu na raspolaganju.
Predilection sites are:
Predilekcijska mjesta su:
in bears:
i. kod medvjeda:
diaphragm, masseter muscle and tongue;
ošit, žvačni mišić i jezik;
in walruses:
kod morževa:
tongue;
jezik;
in crocodiles:
kod krokodila:
masseter, pterygoid and intercostal muscles;
žvačni mišić, krilasti mišić, i međurebreni mišići;
in birds:
kod ptica:
muscles of the head (e.g. masseter and neck muscles);
mišići glave (npr. žvačni mišić i vratni mišići);
the digestion time must suffice to ensure adequate digestion of the tissue of these animals but must not exceed 60 minutes.
trajanje umjetne probave mora biti dostatno da se osigura odgovarajuća probava tkiva ovih životinja, ali ne smije trajati duže od 60 minuta.
OFFICIAL RECOGNITION OF HOLDINGS OR A COMPARTMENT AS APPLYING CONTROLLED HOUSING CONDITIONS
SLUŽBENO PRIZNANI STATUS GOSPODARSTVA ILI KOMPARTMENTA KOJI PRIMJENJUJE KONTROLIRANE UVJETE DRŽANJA
the operator must ensure that all feed has been obtained from a facility that produces feed in accordance with the principles described in Regulation (EC) No 183/2005 of the European Parliament and of the Council [1];
subjekt u poslovanju s hranom mora osigurati da se sva hrana za životinje nabavlja iz objekta u kojem se proizvodi hrana za životinje u skladu s načelima opisanima u Uredbi (EZ) br. 183/2005 Europskog parlamenta i Vijeća [1];
the operator must ensure that dead animals are collected, identified and transported without undue delay in accordance with Articles 21 and 22 of Regulation (EC) No 1069/2009 and with Annex VIII to Regulation (EU) No 142/2011;
subjekt u poslovanju s hranom mora osigurati da se uginule životinje skupe, označe i prevezu bez nepotrebne odgode u skladu s člancima 21. i 22. Uredbe (EZ) br. 1069/2009 i Prilogom VIII. Uredbi Komisije (EU) br. 142/2011;
none of the swine for breeding and production, as defined in Article 2(2)(c) of Directive 64/432/EEC, has been unloaded after leaving the holding of origin at an assembly centre as defined in Article 2(2)(o) of Directive 64/432/EEC, unless the assembly centre meets the requirements of points (a) to (i) and all domestic swine being grouped for consignments at the assembly centre originate in and come from holdings officially recognised as applying controlled housing conditions or from officially recognised compartments.
nijedna svinja namijenjena za rasplod i proizvodnju, kako je utvrđeno u članku 2. stavku 2. točki (c) Direktive 64/432/EEZ, nije istovarena nakon napuštanja gospodarstva podrijetla u sabirnom centru utvrđenom u članku 2. stavku 2. točki (o) Direktive 64/432/EEZ, osim ako sabirni centar zadovoljava zahtjeve točaka (a) do (i) i sve domaće svinje koje se razvrstavaju u pošiljke u sabirnom centru potječu i dolaze iz gospodarstava koja su službeno priznata kao gospodarstva koja primjenjuju kontrolirane uvjete držanja ili iz službeno priznatih kompartmenata.
B. Food business operators of holdings officially recognised as applying controlled housing conditions shall inform the competent authority where any of the requirements laid down in point A is no longer fulfilled or where any other change has occurred that might affect the status of the holding.
B. Subjekti u poslovanju s hranom čija su gospodarstva službeno priznata kao gospodarstva koja primjenjuju kontrolirane uvjete držanja moraju obavijestiti nadležno tijelo ako se više ne ispunjavaju zahtjevi iz točke A ili u slučaju druge promjene koja bi mogla utjecati na status toga gospodarstva.
C. The competent authorities in Member States may only recognise a holding or a category of holdings provided that they have verified that the requirements laid down in point A are met.
C. Nadležna tijela država članica mogu priznati gospodarstvo ili kategoriju gospodarstava samo ako su provjerila da su ispunjeni zahtjevi utvrđeni u točki A.
The number of cases (imported and autochthonous) of Trichinella in humans, including epidemiological data shall be reported in accordance with Decision 2000/96/EC.
Broj slučajeva (uvezenih ili autohtonih) trihineloze kod ljudi, uključujući epidemiološke podatke, prijavljuje se u skladu s Odlukom 2000/96/EZ.
The number of tests and the results of testing for Trichinella in domestic swine, wild boar, horses, game and any other susceptible animals shall be submitted in accordance with Annex IV to Directive 2003/99/EC.
Broj obavljenih testova i rezultati pretraživanja na trihinelu kod domaćih svinja, divljih svinja, konja, divljači i drugih prijemljivih životinja dostavlja se u skladu s Prilogom IV. Direktivi 2003/99/EZ.
Regulation (EC) No 183/2005 of the European Parliament and of the Council of 12 January 2005 laying down requirements for feed hygiene (OJ L 35, 8.2.2005, p. 1).
Uredba (EZ) br. 183/2005 Europskog parlamenta i Vijeća od 12. siječnja 2005. o utvrđivanju zahtjeva u pogledu higijene hrane za životinje (SL L 35, 8.2.2005., str. 1.).
Commission Regulation (EC) No 2075/2005
Uredba Komisije (EZ) br. 2075/2005
(OJ L 338, 22.12.2005, p. 60).
(SL L 338, 22.12.2005., str. 60.)
Commission Regulation (EC) No 1665/2006
Uredba Komisije (EZ) br. 1665/2006
(OJ L 320, 18.11.2006, p. 46).
(SL L 320, 18.11.2006., str. 46.)
Commission Regulation (EC) No 1245/2007
Uredba Komisije (EZ) br. 1245/2007