{"id":8977,"date":"2025-10-03T15:27:29","date_gmt":"2025-10-03T15:27:29","guid":{"rendered":"https:\/\/www.jymachinetech.com\/?p=8977"},"modified":"2025-10-17T14:03:21","modified_gmt":"2025-10-17T14:03:21","slug":"microbiological-testing-principles-methods-data-interpretation-2025","status":"publish","type":"post","link":"https:\/\/www.jymachinetech.com\/tr\/microbiological-testing-principles-methods-data-interpretation-2025\/","title":{"rendered":"Microbiological Testing: Principles, Methods &amp; Data Interpretation 2025"},"content":{"rendered":"<div data-page-id=\"HopkdPDk1oHQZJxeYq3cnhdZnOe\" data-lark-html-role=\"root\" data-docx-has-block-data=\"true\">\n<div class=\"ace-line ace-line old-record-id-OyLTdkfNJojguMxfjv6cQ3s9nfc\">\n<h2 data-start=\"175\" data-end=\"298\">A Technical Analysis of Microbiological Testing in Candy Production Lines: Principles, Methods, and Data Interpretation<\/h2>\n<h2 data-start=\"300\" data-end=\"354\">Introduction: Safeguarding Sweetness with Science<\/h2>\n<p data-start=\"356\" data-end=\"711\">Microbiological testing is a critical part of ensuring safety and quality in the candy industry. Although sugar acts as a natural preservative, candy products such as gummies, chocolates, milk-based candies, and filled sweets remain vulnerable to contamination. Yeasts, molds, and even harmful pathogens can thrive if hygiene is not strictly controlled.<\/p>\n<p data-start=\"713\" data-end=\"1065\">In candy production lines, microbiological testing goes beyond compliance\u2014it is a science-driven process that protects consumer health, extends shelf-life, and maintains brand reputation. This article explores the principles, methods, and data interpretation strategies used in microbiological testing, with direct application to <a href=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/unsplash-ucgRPhGQ9BM.jpg\" target=\"_blank\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-9368 size-large\" title=\"Microbiological Testing: Principles, Methods &amp; Data Interpretation 2025\" src=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/unsplash-ucgRPhGQ9BM-800x534.jpg\" alt=\"Microbiological Testing: Principles, Methods &amp; Data Interpretation 2025\" width=\"800\" height=\"534\" \/><\/a><\/p>\n<p data-start=\"713\" data-end=\"1065\">\n<hr data-start=\"1067\" data-end=\"1070\" \/>\n<h2 data-start=\"1072\" data-end=\"1100\">Foundational Principles<\/h2>\n<h3 data-start=\"1102\" data-end=\"1134\">Distinguishing the Targets<\/h3>\n<p data-start=\"1136\" data-end=\"1207\">Microbiological risks in candy production fall into three categories:<\/p>\n<ul data-start=\"1209\" data-end=\"1893\">\n<li data-start=\"1209\" data-end=\"1490\">\n<p data-start=\"1211\" data-end=\"1490\"><strong data-start=\"1211\" data-end=\"1225\">Pathogens:<\/strong> Although rare in high-sugar environments, pathogens like <em data-start=\"1283\" data-end=\"1300\">Salmonella spp.<\/em>, <em data-start=\"1302\" data-end=\"1326\">Listeria monocytogenes<\/em>, and pathogenic <em data-start=\"1343\" data-end=\"1352\">E. coli<\/em> can contaminate raw ingredients such as milk powder, gelatin, nuts, or cocoa. Even small amounts are unacceptable in finished products.<\/p>\n<\/li>\n<li data-start=\"1491\" data-end=\"1679\">\n<p data-start=\"1493\" data-end=\"1679\"><strong data-start=\"1493\" data-end=\"1516\">Spoilage Organisms:<\/strong> Yeasts and molds represent the most common issue in candy. They cause visible spoilage, off-flavors, and texture changes, reducing shelf-life and marketability.<\/p>\n<\/li>\n<li data-start=\"1680\" data-end=\"1893\">\n<p data-start=\"1682\" data-end=\"1893\"><strong data-start=\"1682\" data-end=\"1706\">Indicator Organisms:<\/strong> Coliforms and total viable counts (TVC) indicate general hygiene levels within production. Their presence highlights weaknesses in cleaning, equipment design, or environmental control.<br \/>\n<a href=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/pixabay-316571.jpg\" target=\"_blank\"><img decoding=\"async\" class=\"alignnone wp-image-9040 size-large\" title=\"Microbiological Testing: Principles, Methods &amp; Data Interpretation 2025\" src=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/pixabay-316571-683x1024.jpg\" alt=\"Microbiological Testing: Principles, Methods &amp; Data Interpretation 2025\" width=\"360\" height=\"540\" \/><\/a><\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"1895\" data-end=\"1927\">Core Objectives of Testing<\/h3>\n<p data-start=\"1929\" data-end=\"2013\">Candy manufacturers use microbiological testing to answer two essential questions:<\/p>\n<ol data-start=\"2015\" data-end=\"2306\">\n<li data-start=\"2015\" data-end=\"2133\">\n<p data-start=\"2018\" data-end=\"2133\"><strong data-start=\"2018\" data-end=\"2046\">Detection (Qualitative):<\/strong> Is a pathogen present? For example, <em data-start=\"2083\" data-end=\"2095\">Salmonella<\/em> in chocolate must always be absent.<\/p>\n<\/li>\n<li data-start=\"2134\" data-end=\"2306\">\n<p data-start=\"2137\" data-end=\"2306\"><strong data-start=\"2137\" data-end=\"2168\">Enumeration (Quantitative):<\/strong> How many organisms are present? Yeast and mold counts, expressed as CFU\/g, help predict shelf-life and verify sanitation effectiveness.<\/p>\n<\/li>\n<\/ol>\n<hr data-start=\"2308\" data-end=\"2311\" \/>\n<h2 data-start=\"2313\" data-end=\"2371\">Classical Microbiological Methods in Candy Production<\/h2>\n<p data-start=\"2373\" data-end=\"2448\">Culture-based methods remain the gold standard for candy quality control.<\/p>\n<ul data-start=\"2450\" data-end=\"2957\">\n<li data-start=\"2450\" data-end=\"2606\">\n<p data-start=\"2452\" data-end=\"2606\"><strong data-start=\"2452\" data-end=\"2475\">Sample Preparation:<\/strong> Products like sticky caramels or gelatin-based gummies are homogenized and diluted before plating to achieve countable colonies.<\/p>\n<\/li>\n<li data-start=\"2607\" data-end=\"2796\">\n<p data-start=\"2609\" data-end=\"2629\"><strong data-start=\"2609\" data-end=\"2627\">Culture Media:<\/strong><\/p>\n<ul data-start=\"2632\" data-end=\"2796\">\n<li data-start=\"2632\" data-end=\"2676\">\n<p data-start=\"2634\" data-end=\"2676\">Plate Count Agar (PCA) for total counts.<\/p>\n<\/li>\n<li data-start=\"2679\" data-end=\"2743\">\n<p data-start=\"2681\" data-end=\"2743\">Dichloran Rose Bengal Chloramphenicol (DRBC) agar for molds.<\/p>\n<\/li>\n<li data-start=\"2746\" data-end=\"2796\">\n<p data-start=\"2748\" data-end=\"2796\">Baird-Parker Agar for <em data-start=\"2770\" data-end=\"2793\">Staphylococcus aureus<\/em>.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"2797\" data-end=\"2957\">\n<p data-start=\"2799\" data-end=\"2957\"><strong data-start=\"2799\" data-end=\"2814\">Incubation:<\/strong> Mold detection in candies often requires 5\u20137 days of incubation at lower temperatures, since these organisms grow more slowly than bacteria.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2959\" data-end=\"3166\"><strong data-start=\"2959\" data-end=\"2975\">S\u0131n\u0131rlamalar:<\/strong> Long turnaround times (days), manual workload, and potential underestimation of \u201cviable but non-culturable\u201d microbes make culture-based testing less ideal for rapid-release candy products.<\/p>\n<hr data-start=\"3168\" data-end=\"3171\" \/>\n<h2 data-start=\"3173\" data-end=\"3198\">cURL Too many subrequests.<\/h2>\n<h3 data-start=\"3200\" data-end=\"3236\">cURL Too many subrequests.<\/h3>\n<p data-start=\"3238\" data-end=\"3552\">cURL Too many subrequests. <em data-start=\"3297\" data-end=\"3309\">Salmonella<\/em> cURL Too many subrequests. <em data-start=\"3326\" data-end=\"3336\">cURL Too many subrequests.<\/em> cURL Too many subrequests.<\/p>\n<h3 data-start=\"3554\" data-end=\"3565\">cURL Too many subrequests.<\/h3>\n<p data-start=\"3567\" data-end=\"3740\">cURL Too many subrequests.<\/p>\n<h3 data-start=\"3742\" data-end=\"3767\">cURL Too many subrequests.<\/h3>\n<p data-start=\"3769\" data-end=\"3992\">cURL Too many subrequests. <strong data-start=\"3800\" data-end=\"3827\">cURL Too many subrequests.<\/strong> cURL Too many subrequests.<\/p>\n<hr data-start=\"3994\" data-end=\"3997\" \/>\n<h2 data-start=\"3999\" data-end=\"4057\">cURL Too many subrequests.<\/h2>\n<h3 data-start=\"4059\" data-end=\"4079\">cURL Too many subrequests.<\/h3>\n<ul data-start=\"4081\" data-end=\"4465\">\n<li data-start=\"4081\" data-end=\"4180\">\n<p data-start=\"4083\" data-end=\"4180\"><strong data-start=\"4083\" data-end=\"4107\">cURL Too many subrequests.<\/strong> cURL Too many subrequests. <em data-start=\"4127\" data-end=\"4139\">Salmonella<\/em>cURL Too many subrequests.<\/p>\n<\/li>\n<li data-start=\"4181\" data-end=\"4367\">\n<p data-start=\"4183\" data-end=\"4367\"><strong data-start=\"4183\" data-end=\"4200\">cURL Too many subrequests.<\/strong> cURL Too many subrequests.<\/p>\n<\/li>\n<li data-start=\"4368\" data-end=\"4465\">\n<p data-start=\"4370\" data-end=\"4465\"><strong data-start=\"4370\" data-end=\"4386\">cURL Too many subrequests.<\/strong> cURL Too many subrequests.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"4467\" data-end=\"4487\">cURL Too many subrequests.<\/h3>\n<p data-start=\"4489\" data-end=\"4667\">cURL Too many subrequests.<\/p>\n<hr data-start=\"4669\" data-end=\"4672\" \/>\n<h2 data-start=\"4674\" data-end=\"4716\">cURL Too many subrequests.<\/h2>\n<div class=\"_tableContainer_1rjym_1\">\n<div class=\"group _tableWrapper_1rjym_13 flex w-fit flex-col-reverse\" tabindex=\"-1\">\n<table class=\"w-fit min-w-(--thread-content-width)\" data-start=\"4718\" data-end=\"5375\">\n<thead data-start=\"4718\" data-end=\"4771\">\n<tr data-start=\"4718\" data-end=\"4771\">\n<th data-start=\"4718\" data-end=\"4732\" data-col-size=\"sm\">G\u00f6zlem<\/th>\n<th data-start=\"4732\" data-end=\"4747\" data-col-size=\"md\">Olas\u0131 Neden<\/th>\n<th data-start=\"4747\" data-end=\"4771\" data-col-size=\"md\">cURL Too many subrequests.<\/th>\n<\/tr>\n<\/thead>\n<tbody data-start=\"4826\" data-end=\"5375\">\n<tr data-start=\"4826\" data-end=\"4958\">\n<td data-start=\"4826\" data-end=\"4857\" data-col-size=\"sm\">cURL Too many subrequests.<\/td>\n<td data-start=\"4857\" data-end=\"4904\" data-col-size=\"md\">cURL Too many subrequests.<\/td>\n<td data-start=\"4904\" data-end=\"4958\" data-col-size=\"md\">cURL Too many subrequests.<\/td>\n<\/tr>\n<tr data-start=\"4959\" data-end=\"5090\">\n<td data-start=\"4959\" data-end=\"4988\" data-col-size=\"sm\">cURL Too many subrequests.<\/td>\n<td data-start=\"4988\" data-end=\"5026\" data-col-size=\"md\">cURL Too many subrequests.<\/td>\n<td data-start=\"5026\" data-end=\"5090\" data-col-size=\"md\">cURL Too many subrequests.<\/td>\n<\/tr>\n<tr data-start=\"5091\" data-end=\"5240\">\n<td data-start=\"5091\" data-end=\"5123\" data-col-size=\"sm\">cURL Too many subrequests.<\/td>\n<td data-start=\"5123\" data-end=\"5173\" data-col-size=\"md\">cURL Too many subrequests.<\/td>\n<td data-start=\"5173\" data-end=\"5240\" data-col-size=\"md\">cURL Too many subrequests.<\/td>\n<\/tr>\n<tr data-start=\"5241\" data-end=\"5375\">\n<td data-start=\"5241\" data-end=\"5276\" data-col-size=\"sm\">cURL Too many subrequests.<\/td>\n<td data-start=\"5276\" data-end=\"5308\" data-col-size=\"md\">cURL Too many subrequests.<\/td>\n<td data-start=\"5308\" data-end=\"5375\" data-col-size=\"md\">cURL Too many subrequests.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<hr data-start=\"5377\" data-end=\"5380\" \/>\n<h2 data-start=\"5382\" data-end=\"5421\">cURL Too many subrequests.<\/h2>\n<p data-start=\"5423\" data-end=\"5502\">cURL Too many subrequests.<\/p>\n<ul data-start=\"5504\" data-end=\"5790\">\n<li data-start=\"5504\" data-end=\"5574\">\n<p data-start=\"5506\" data-end=\"5574\"><strong data-start=\"5506\" data-end=\"5553\">cURL Too many subrequests.<\/strong> cURL Too many subrequests.<\/p>\n<\/li>\n<li data-start=\"5575\" data-end=\"5624\">\n<p data-start=\"5577\" data-end=\"5624\"><strong data-start=\"5577\" data-end=\"5590\">cURL Too many subrequests.<\/strong> for yeast and mold enumeration.<\/p>\n<\/li>\n<li data-start=\"5625\" data-end=\"5703\">\n<p data-start=\"5627\" data-end=\"5703\"><strong data-start=\"5627\" data-end=\"5663\">EU Regulations (EC No 2073\/2005)<\/strong> for microbiological criteria in food.<\/p>\n<\/li>\n<li data-start=\"5704\" data-end=\"5790\">\n<p data-start=\"5706\" data-end=\"5790\"><strong data-start=\"5706\" data-end=\"5723\">HACCP Systems<\/strong> requiring microbiological monitoring at critical control points.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"5792\" data-end=\"5795\" \/>\n<h2 data-start=\"5797\" data-end=\"5848\">Future Trends in Candy Microbiological Testing<\/h2>\n<ul data-start=\"5850\" data-end=\"6321\">\n<li data-start=\"5850\" data-end=\"5959\">\n<p data-start=\"5852\" data-end=\"5959\"><strong data-start=\"5852\" data-end=\"5881\">Industry 4.0 Integration:<\/strong> Online sensors connected to IoT platforms for real-time hygiene monitoring.<\/p>\n<\/li>\n<li data-start=\"5960\" data-end=\"6081\">\n<p data-start=\"5962\" data-end=\"6081\"><strong data-start=\"5962\" data-end=\"5996\">Whole Genome Sequencing (WGS):<\/strong> For tracing pathogen sources in ingredient supply chains (e.g., gelatin or cocoa).<\/p>\n<\/li>\n<li data-start=\"6082\" data-end=\"6192\">\n<p data-start=\"6084\" data-end=\"6192\"><strong data-start=\"6084\" data-end=\"6116\">AI-Driven Predictive Models:<\/strong> Forecasting contamination risks based on environmental and seasonal data.<\/p>\n<\/li>\n<li data-start=\"6193\" data-end=\"6321\">\n<p data-start=\"6195\" data-end=\"6321\"><strong data-start=\"6195\" data-end=\"6219\">Combination Systems:<\/strong> Integrating checkweighers, metal detectors, and microbiological monitoring into one inspection hub.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"6323\" data-end=\"6326\" \/>\n<h2 data-start=\"6328\" data-end=\"6343\">Sonu\u00e7<\/h2>\n<p data-start=\"6345\" data-end=\"6555\">Microbiological testing in candy production is both a regulatory requirement and a strategic quality tool. From traditional plating methods to rapid PCR and ATP testing, each approach offers unique strengths.<\/p>\n<p data-start=\"6557\" data-end=\"6930\">By mastering these techniques and interpreting data effectively, candy manufacturers can safeguard consumer safety, ensure product consistency, and protect brand trust. As Industry 4.0 technologies advance, microbiological testing will evolve from a compliance measure into a proactive engine of quality, efficiency, and innovation in the sweet world of candy production.<\/p>\n<\/div>\n<\/div>\n<div><a href=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/g648241fd6efc48ebfff77477cd2810acb241c7b207fe27a17c7c16a7f2a15e4ddc2fdba72c1849e76a9db6ea152a66fd451849b2cb78d37f75e9b792d848c1d3_1280.png\" target=\"_blank\"><img decoding=\"async\" class=\"alignnone wp-image-9041 size-full\" title=\"Microbiological Testing: Principles, Methods &amp; Data Interpretation 2025\" src=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/pixabay-8797257.png\" alt=\"Microbiological Testing: Principles, Methods &amp; Data Interpretation 2025\" width=\"1200\" height=\"1200\" srcset=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/pixabay-8797257.png 1200w, https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/pixabay-8797257-12x12.png 12w, https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/pixabay-8797257-300x300.png 300w, https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/pixabay-8797257-600x600.png 600w, https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/pixabay-8797257-100x100.png 100w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/a><\/div>\n<div>\n<ul>\n<li class=\"whitespace-normal break-words\"><strong>cURL Too many subrequests.<\/strong> <a class=\"underline\" href=\"https:\/\/www.fda.gov\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.fda.gov\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>AOAC International \u2013 Association of Official Analytical Chemists<\/strong> <a class=\"underline\" href=\"https:\/\/www.aoac.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.aoac.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>ISO \u2013 International Organization for Standardization<\/strong> <a class=\"underline\" href=\"https:\/\/www.iso.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.iso.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>USDA \u2013 United States Department of Agriculture<\/strong> <a class=\"underline\" href=\"https:\/\/www.usda.gov\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.usda.gov\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>CDC \u2013 Centers for Disease Control and Prevention<\/strong> <a class=\"underline\" href=\"https:\/\/www.cdc.gov\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.cdc.gov\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>American Society for Microbiology (ASM)<\/strong> <a class=\"underline\" href=\"https:\/\/asm.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/asm.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>WHO \u2013 World Health Organization<\/strong> <a class=\"underline\" href=\"https:\/\/www.who.int\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.who.int\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>ASTM International \u2013 Microbiology Testing Standards<\/strong> <a class=\"underline\" href=\"https:\/\/www.astm.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.astm.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>United States Pharmacopeia (USP)<\/strong> <a class=\"underline\" href=\"https:\/\/www.usp.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.usp.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>European Pharmacopoeia (EDQM)<\/strong> <a class=\"underline\" href=\"https:\/\/www.edqm.eu\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.edqm.eu\/<\/a><\/li>\n<\/ul>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>A Technical Analysis of Microbiological Testing in Candy Production Lines: Principles, Methods, and Data Interpretation Introduction: Safeguarding Sweetness with Science Microbiological testing is a critical part of ensuring safety and quality in the candy industry. Although sugar acts as a natural preservative, candy products such as gummies, chocolates, milk-based candies, and filled sweets remain vulnerable [&hellip;]<\/p>","protected":false},"author":3,"featured_media":8978,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_title":"","rank_math_description":"","footnotes":""},"categories":[221],"tags":[],"class_list":["post-8977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gummy-production-line"],"_links":{"self":[{"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/posts\/8977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/comments?post=8977"}],"version-history":[{"count":5,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/posts\/8977\/revisions"}],"predecessor-version":[{"id":9369,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/posts\/8977\/revisions\/9369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/media\/8978"}],"wp:attachment":[{"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/media?parent=8977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/categories?post=8977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/tr\/wp-json\/wp\/v2\/tags?post=8977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}