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Sur cette page:\n

Pr\u00e9vention du norovirus : comment \u00e9viter de servir des aliments contamin\u00e9s<\/a><\/strong><\/li>\n
Identification pr\u00e9coce dans la pr\u00e9vention du norovirus<\/a><\/strong><\/li>\n<\/ol>\n<\/nav>\n
La pr\u00e9valence des agents pathog\u00e8nes d\u2019origine alimentaire<\/strong><\/a>, tels que les virus ent\u00e9riques, Salmonella spp.<\/em>, Listeria monocytogenes<\/em> et Campylobacter spp.<\/em>, ainsi que l\u2019\u00e9volution des modes de vie et des habitudes de consommation, repr\u00e9sente l\u2019un des principaux d\u00e9fis microbiologiques en mati\u00e8re de s\u00e9curit\u00e9 alimentaire.<\/p>\n
Environ 50 % des alertes signal\u00e9es chaque ann\u00e9e dans le syst\u00e8me d\u2019alerte rapide pour les denr\u00e9es alimentaires et les aliments pour animaux (RASFF) sont d\u2019origine biologique.
\nLe plus grand risque pour la sant\u00e9 publique provient des dangers li\u00e9s \u00e0 la contamination microbiologique des aliments, notamment en raison de pratiques de manipulation inappropri\u00e9es.<\/p>\n
Parmi ces dangers, les norovirus constituent l\u2019une des principales causes de gastro-ent\u00e9rite virale d\u2019origine alimentaire. Une pr\u00e9vention du norovirus<\/strong> efficace est essentielle, car ces virus se transmettent rapidement d\u2019une personne \u00e0 une autre dans des environnements ferm\u00e9s et fr\u00e9quent\u00e9s. Ils sont une cause majeure d\u2019\u00e9pid\u00e9mies de gastro-ent\u00e9rite dans les restaurants et les services de restauration lorsque les aliments sont contamin\u00e9s. La transmission peut se produire non seulement par l\u2019ingestion d\u2019aliments ou d\u2019eau contamin\u00e9s, mais \u00e9galement par contact avec des surfaces expos\u00e9es au virus.<\/p>\n
Lorsque l\u2019infection est d\u2019origine alimentaire, les produits le plus fr\u00e9quemment associ\u00e9s aux \u00e9pid\u00e9mies de norovirus comprennent les l\u00e9gumes-feuilles frais (comme la laitue),<\/strong>
\nles fruits rouges (framboises, myrtilles, fraises), les mollusques bivalves vivants (hu\u00eetres, moules, palourdes) et l\u2019eau de source embouteill\u00e9e expos\u00e9e \u00e0 une contamination f\u00e9cale <\/strong>(eaux us\u00e9es, engrais, etc.),<\/strong> principale source de ces virus.<\/p>\n
Pr\u00e9vention du norovirus<\/strong> : comment \u00e9viter de servir des aliments contamin\u00e9s dans les \u00e9tablissements alimentaires<\/h2>\n
Les \u00e9tablissements alimentaires<\/strong> \u2014 en particulier ceux manipulant des produits crus \u2014 doivent mettre en \u0153uvre des mesures strictes afin de r\u00e9duire les risques microbiologiques et garantir la pr\u00e9vention du norovirus<\/strong> et d\u2019autres agents pathog\u00e8nes.<\/p>\n
La manipulation des aliments constitue la voie de transmission la plus fr\u00e9quente et donc l\u2019une des principales causes d\u2019infection. Pour cette raison, les pratiques d\u2019hygi\u00e8ne et de manipulation ad\u00e9quates sont essentielles, tant dans les \u00e9tablissements de restauration que dans les industries agroalimentaires.<\/p>\n
Les principales mesures pr\u00e9ventives incluent :<\/strong><\/p>\n
\n
Renforcer les conditions d\u2019hygi\u00e8ne dans les zones de pr\u00e9paration des aliments.<\/li>\n
Nettoyer et d\u00e9sinfecter les surfaces en contact avec les aliments apr\u00e8s chaque utilisation.<\/li>\n
Pr\u00e9venir la contamination crois\u00e9e entre aliments crus et transform\u00e9s.<\/li>\n
Laver soigneusement les fruits et l\u00e9gumes.<\/li>\n<\/ul>\n
Les bonnes pratiques d\u2019hygi\u00e8ne sont \u00e9galement essentielles :<\/p>\n
\n
Se laver les mains avec du savon avant et apr\u00e8s la manipulation des aliments et apr\u00e8s \u00eatre all\u00e9 aux toilettes.<\/li>\n
Utiliser des gants ou un masque lorsque cela est appropri\u00e9.<\/li>\n
Les manipulateurs pr\u00e9sentant des sympt\u00f4mes gastro-intestinaux ou en convalescence d\u2019une gastro-ent\u00e9rite doivent \u00e9viter tout contact avec les aliments.<\/li>\n<\/ul>\n
Dans les zones d\u2019\u00e9levage de mollusques bivalves et dans les exploitations agricoles, la qualit\u00e9 de l\u2019eau doit \u00eatre strictement contr\u00f4l\u00e9e au moyen de syst\u00e8mes de surveillance, et les installations, machines et outils doivent \u00eatre correctement nettoy\u00e9s et d\u00e9sinfect\u00e9s. Ces mesures sont fondamentales pour renforcer la pr\u00e9vention du norovirus<\/strong> tout au long de la cha\u00eene alimentaire.<\/p>\n
Identification pr\u00e9coce comme \u00e9l\u00e9ment cl\u00e9 de la pr\u00e9vention du norovirus<\/strong><\/h2>\n
Dans les restaurants, \u00e9coles et services de restauration, les m\u00e9thodes conventionnelles de d\u00e9tection du norovirus sont souvent inadapt\u00e9es, car elles n\u00e9cessitent des d\u00e9lais d\u2019analyse plus longs que les d\u00e9lais de distribution des aliments.<\/p>\n
Le processus analytique comprend :<\/strong><\/p>\n
\n
Le pr\u00e9l\u00e8vement et la r\u00e9cup\u00e9ration des particules virales \u00e0 partir des aliments ou de l\u2019eau.<\/li>\n
L\u2019extraction de l\u2019ARN viral.<\/li>\n
La r\u00e9trotranscription et l\u2019amplification de la cible mol\u00e9culaire \u00e0 l\u2019aide de sondes fluorescentes (PCR en temps r\u00e9el).<\/li>\n
L\u2019\u00e9valuation des r\u00e9sultats de fluorescence par comparaison avec des contr\u00f4les et des courbes \u00e9talon.<\/li>\n<\/ol>\n
AINIA fait partie des rares laboratoires accr\u00e9dit\u00e9s par ENAC (Organisme national d\u2019accr\u00e9ditation espagnol)<\/strong> pour r\u00e9aliser la d\u00e9tection et la quantification de ces virus<\/strong><\/a> (Norovirus G\u00e9nogroupe I, Norovirus G\u00e9nogroupe II et H\u00e9patite A), en appliquant la norme ISO 15216 \u00e0 toutes les matrices concern\u00e9es (mollusques bivalves, fruits rouges, l\u00e9gumes-feuilles et eau embouteill\u00e9e).<\/p>\n
Les r\u00e9sultats de d\u00e9tection peuvent \u00eatre fournis dans un d\u00e9lai de 48 heures \u00e0 compter de la r\u00e9ception des \u00e9chantillons<\/strong>. En cas de r\u00e9sultat positif, la quantification peut \u00eatre r\u00e9alis\u00e9e dans un d\u00e9lai suppl\u00e9mentaire de 48 heures. Les diagnostics rapides en laboratoire jouent ainsi un r\u00f4le cl\u00e9 dans le renforcement de la pr\u00e9vention du norovirus<\/strong> dans l\u2019industrie agroalimentaire.<\/p>\n<\/article>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"
Sur cette page: Pr\u00e9vention du norovirus : comment \u00e9viter de servir des aliments contamin\u00e9s Identification pr\u00e9coce dans la pr\u00e9vention du norovirus La pr\u00e9valence des agents pathog\u00e8nes d\u2019origine alimentaire, tels que les virus ent\u00e9riques, Salmonella spp., Listeria monocytogenes et Campylobacter spp., ainsi que l\u2019\u00e9volution des modes de vie et des habitudes de consommation, repr\u00e9sente l\u2019un des […]<\/p>\n","protected":false},"author":202,"featured_media":187980,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1976],"tags":[],"class_list":["post-187978","post","type-post","status-publish","format-standard","hentry","category-innovation-technologique"],"acf":[],"yoast_head":"\nPr\u00e9vention du norovirus dans l\u2019industrie agroalimentaire<\/title>\n<meta name=\"description\" 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