{"id":58274,"date":"2026-01-13T16:44:27","date_gmt":"2026-01-13T15:44:27","guid":{"rendered":"https:\/\/www.proquimia.com\/salmonella-industria-alimentaria-prevencion-control\/"},"modified":"2026-01-14T16:48:32","modified_gmt":"2026-01-14T15:48:32","slug":"salmonel%c2%b7la-industria-alimentaria-prevencio-control","status":"publish","type":"post","link":"https:\/\/www.proquimia.com\/ca\/salmonel%c2%b7la-industria-alimentaria-prevencio-control\/","title":{"rendered":"Salmonel\u00b7la a la Ind\u00fastria Aliment\u00e0ria: Riscos, Prevenci\u00f3 i Estrat\u00e8gies de Control"},"content":{"rendered":"\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-024ba73f\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-024ba73f\">\r\n<div class=\"vce-content-background-container\"><\/div>\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-34cb5bda\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-34cb5bda\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-34cb5bda\">\r\n\r\n\r\n<div class=\"vce-text-block\">\r\n<div id=\"el-92ac039e\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-92ac039e\">\r\n<h2>Qu\u00e8 \u00e9s la Salmonel\u00b7la i com afecta la seguretat aliment\u00e0ria?<\/h2>\r\nLa <strong>Salmonel\u00b7la<\/strong> \u00e9s un dels<strong> pat\u00f2gens m\u00e9s rellevants en la ind\u00fastria aliment\u00e0ria<\/strong> per la seva capacitat de contaminar una \u00e0mplia varietat de productes i generar brots de malalties transmeses per aliments (ETA). Es tracta d'un g\u00e8nere de bacteris Gram negatives, pertanyents a la fam\u00edlia Enterobacteri\u00e0cia, que pot sobreviure en diferents ambients i resistir processos tecnol\u00f2gics si no s'apliquen controls adequats.\r\n\r\nEl g\u00e8nere Salmonel\u00b7la inclou m\u00e9s de 2500 serotips, sent els m\u00e9s comuns S.\u00a0enteritidis\u00a0i S.\u00a0typhimurium. Aquests bacteris s\u00f3n pat\u00f2gens zoon\u00f2tics, \u00e9s a dir, poden <strong>transmetre's d'animals a humans a trav\u00e9s dels aliments.<\/strong>\r\n\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-483fd071\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-483fd071\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-cfebd297\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-cfebd297\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-cfebd297\">\r\n\r\n\r\n<div class=\"vce-single-image-container vce-single-image--align-left\">\r\n<div id=\"el-ac934079\" class=\"vce vce-single-image-wrapper\" data-vce-do-apply=\"all el-ac934079\">\r\n<figure>\r\n<div class=\"vce-single-image-figure-inner\" style=\"width: 1200px;\">\r\n<div class=\"vce-single-image-inner vce-single-image--absolute\" style=\"width: 100%; padding-bottom: 42.8333%;\"><img loading=\"lazy\" decoding=\"async\" class=\"vce-single-image\" title=\"salmonel\u00b7la-ind\u00fastria-aliment\u00e0ria-control.webp\" src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonel\u00b7la-industria-alimentaria-control.webp-1200x514.webp\" srcset=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonel\u00b7la-industria-alimentaria-control.webp-1200x514.webp 1200w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonel\u00b7la-industria-alimentaria-control.webp-320x137.webp 320w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonel\u00b7la-industria-alimentaria-control.webp-480x206.webp 480w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonel\u00b7la-industria-alimentaria-control.webp-800x343.webp 800w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonel\u00b7la-industria-alimentaria-control.webp-2400x1028.webp 2x\" alt=\"Salmonel\u00b7la en aliments crus sota lupa per a control microbiol\u00f2gic\" width=\"1200\" height=\"514\" data-img-src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonel\u00b7la-industria-alimentaria-control.webp.webp\" data-attachment-id=\"58283\" \/><\/div>\r\n<\/div>\r\n<figcaption hidden=\"\"><\/figcaption><\/figure>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-cc146b7c\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-cc146b7c\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-9bea2725\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-9bea2725\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-9bea2725\">\r\n\r\n\r\n<div class=\"vce-text-block\">\r\n<div id=\"el-81d7b296\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-81d7b296\">\r\n<h3>L'afectaci\u00f3 a la seguretat aliment\u00e0ria radica en la seva capacitat de:<\/h3>\r\n<ul>\r\n \t<li>Colonitzar el tracte gastrointestinal hum\u00e0 i animal.<\/li>\r\n \t<li>Sobreviure en superf\u00edcies i equips de processament per llargs per\u00edodes de temps.<\/li>\r\n \t<li>Resistir condicions d'estr\u00e8s ambiental, com a acidesa, dessecaci\u00f3 o baixes temperatures.<\/li>\r\n<\/ul>\r\nEn termes d'impacte sanitari, la <strong>salmonel\u00b7losi<\/strong> representa <strong>una de les principals causes de malalties diarreiques en l'\u00e0mbit mundial.<\/strong> Segons dades de l'\u00faltim informe presentat per l'EFSA (European Food Safety Authority), l'any 2023 a la Uni\u00f3 Europea va haver-hi<strong> 77.486 casos confirmats de salmonel\u00b7losis<\/strong>, corresponents a una r\u00e0tio de notificacions de 18 casos per cada 100000 habitants. Amb un<strong> increment del 16,9% respecte<\/strong> als casos confirmats en <strong>2022<\/strong>. Aix\u00f2 la situa en segon lloc en nombre de casos confirmats, nom\u00e9s per darrere de la campilobacteriosis (amb 148.181 casos confirmats en 2023).\r\n\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-c18ae9c1\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-c18ae9c1\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-697a6d7f\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-697a6d7f\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-697a6d7f\">\r\n\r\n\r\n<div class=\"vce-single-image-container vce-single-image--align-left\">\r\n<div id=\"el-0b76896e\" class=\"vce vce-single-image-wrapper\" data-vce-do-apply=\"all el-0b76896e\">\r\n<figure>\r\n<div class=\"vce-single-image-figure-inner\" style=\"width: 837px;\">\r\n<div class=\"vce-single-image-inner vce-single-image--absolute\" style=\"width: 100%; padding-bottom: 50.1792%;\"><img loading=\"lazy\" decoding=\"async\" class=\"vce-single-image\" title=\"Casos-salmonel\u00b7la-unio -europea-2023\" src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/Casos-salmonel\u00b7la-unio-europea-2023-837x420.webp\" srcset=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/Casos-salmonel\u00b7la-unio-europea-2023-320x161.webp 320w, https:\/\/www.proquimia.com\/wp-content\/uploads\/Casos-salmonel\u00b7la-unio-europea-2023-480x241.webp 480w, https:\/\/www.proquimia.com\/wp-content\/uploads\/Casos-salmonel\u00b7la-unio-europea-2023-800x401.webp 800w, https:\/\/www.proquimia.com\/wp-content\/uploads\/Casos-salmonel\u00b7la-unio-europea-2023-837x420.webp 837w\" alt=\"Taula de casos de salmonel\u00b7losis a la Uni\u00f3 Europea en 2023\" width=\"837\" height=\"420\" data-img-src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/Casos-salmonel\u00b7la-unio-europea-2023.webp\" data-attachment-id=\"58289\" \/><\/div>\r\n<\/div>\r\n<figcaption hidden=\"\"><\/figcaption><\/figure>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-918ff8d5\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-918ff8d5\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-7420df6f\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-7420df6f\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-7420df6f\">\r\n\r\n\r\n<div class=\"vce-text-block\">\r\n<div id=\"el-6eec59e4\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-6eec59e4\">\r\n\r\nLa<strong> seguretat aliment\u00e0ria<\/strong> es veu altament compromesa perqu\u00e8 fins i tot <strong>baixes dosis infeccioses<\/strong> (10\u00b2 a 10\u00b3 c\u00e8l\u00b7lules bacterianes) s\u00f3n suficients per a causar malaltia, la qual cosa obliga a implementar estrictes controls en totes les fases de la cadena de subministrament.\r\n\r\n<strong>Els s\u00edmptomes m\u00e9s freq\u00fcents<\/strong> de la salmonel\u00b7losi s\u00f3n <strong>diarrea, dolor abdominal, febre, n\u00e0usees, v\u00f2mits i malestar general<\/strong> i poden apar\u00e8ixer entre les 6 i les 72 hores posteriors a la ingesta de l'aliment contaminat.\r\n\r\nLa durada d'aquests s\u00edmptomes sol ser de <strong>4 a 7 dies.<\/strong> En persones sanes no solen apar\u00e8ixer complicacions, per\u00f2 s\u00ed que s'ha de ser especialment acurat amb persones vulnerables, com a nens, ancians i persones immunodeprimides.\r\n\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-7d1f2923\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-7d1f2923\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-f422ce77\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-f422ce77\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-f422ce77\">\r\n\r\n\r\n<div class=\"vce-text-block\">\r\n<div id=\"el-411c8811\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-411c8811\">\r\n<h2>Salmonel\u00b7la en la ind\u00fastria aliment\u00e0ria: causes i riscos<\/h2>\r\nLes<strong> principals causes<\/strong> de contaminaci\u00f3 per Salmonel\u00b7la en la ind\u00fastria aliment\u00e0ria inclouen:\r\n<ul>\r\n \t<li><strong>Mat\u00e8ries primeres contaminades:<\/strong> carn crua, ous, llet no pasteuritzada, vegetals irrigats amb aigua contaminada.<\/li>\r\n \t<li><strong>Aigua contaminada<\/strong> utilitzat en la rentada o el refredament de l'aliment.\r\nDefici\u00e8ncies higi\u00e8niques en la manipulaci\u00f3, emmagatzematge o transport.<\/li>\r\n \t<li><strong>Contaminaci\u00f3 creuada<\/strong> entre productes crus i llestos per a consum.<\/li>\r\n \t<li><strong>Falles en la cadena de fred<\/strong>, que permeten la multiplicaci\u00f3 bacteriana.<\/li>\r\n \t<li><strong>Manipuladors d'aliments<\/strong> portadors del bacteri.<\/li>\r\n<\/ul>\r\nEn <strong>l'\u00e0mbit europeu<\/strong>, \u00e9s <strong>el Reglament (CE) n\u00fam. 2073\/2005<\/strong> de la Comissi\u00f3 el que estableix els <strong>criteris microbiol\u00f2gics relatius als productes alimentessis<\/strong>\u00a0i en el qual s'indiquen les pautes de mostreig i els criteris a seguir per al control de Salmonel\u00b7la en productes alimentosos.\r\n\r\nD'acord amb les dades presentades en <strong>l'informe de l'EFSA<\/strong> esmentat en el punt anterior,<strong> l'any 2023<\/strong>, de tots els tipus d'aliment mostrejats, el que va presentar <strong>un \u00edndex m\u00e9s elevat de contaminaci\u00f3<\/strong> va ser la <strong>carn fresca d'ocell<\/strong> (9,0% positius de les mostres analitzades), seguits dels productes <strong>derivats de carn avi\u00e0ria<\/strong> destinats a ser cuinats (8,1% de les mostres analitzades). En menor proporci\u00f3 es detecten tamb\u00e9 positius per Salmonel\u00b7la en <strong>ovoproductes i germinats<\/strong> llestos per al consum.\r\n\r\nEls<strong> riscos associats<\/strong> a Salmonel\u00b7la no es limiten a la <strong>salut p\u00fablica<\/strong> \u2014amb quadres de gastroenteritis, febre tifoidal o septic\u00e8mia en casos greus\u2014, sin\u00f3 tamb\u00e9 a <strong>p\u00e8rdues econ\u00f2miques, retirades de producte, sancions reguladores i mal a la reputaci\u00f3 de les marques.<\/strong>\r\n\r\nSegons <strong>dades<\/strong> obtingudes en el portal de la Comunitat Europea del Sistema d'Alerta R\u00e0pida per a Aliments i Pinso (<strong>RASFF\u00a0<\/strong>per les seves sigles en angl\u00e8s), en el <strong>primer semestre del 2025<\/strong> es van produir <strong>346 notificacions per pres\u00e8ncia de Salmonel\u00b7la<\/strong> en aliments i pinsos distribu\u00efts a la Uni\u00f3 Europea. La gravetat de les notificacions s'especifica en el sistema d'alertes, aix\u00ed com l'origen de les mateixes i les accions i mesures correctores preses.\r\n\r\nGr\u00e0cies als estrictes<strong> sistemes d'autocontrol<\/strong> i a les <strong>bones pr\u00e0ctiques<\/strong> dels productors, la<strong> majoria de notificacions<\/strong> tenen el seu <strong>origen<\/strong> en el <strong>mateix productor,<\/strong> que \u00e9s qui detecta la contaminaci\u00f3 del producte i la notifica a les autoritats competents. Les mesures correctores m\u00e9s habituals solen ser la publicaci\u00f3 de notes de premsa i la retirada del producte del mercat.\r\n\r\nUn <strong>sistema de tra\u00e7abilitat adequat<\/strong>, permet determinar amb precisi\u00f3 quins s\u00f3n els lots afectats i on s'han distribu\u00eft. Aix\u00f2 <strong>facilita<\/strong> enormement la retirada de producte del mercat i agilitza la <strong>comunicaci\u00f3 al consumidor,<\/strong> sempre amb l'objectiu de garantir la seva seguretat i evitar possibles intoxicacions aliment\u00e0ries.\r\n\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-2e7cb613\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-2e7cb613\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-4106d121\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-4106d121\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-4106d121\">\r\n\r\n\r\n<div class=\"vce-text-block\">\r\n<div id=\"el-4dfd2efd\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-4dfd2efd\">\r\n<h2>Prevenci\u00f3 de Salmonel\u00b7la en plantes de producci\u00f3 d'aliments<\/h2>\r\nLa prevenci\u00f3 es centra en l'aplicaci\u00f3 de sistemes de gesti\u00f3 d'innocu\u00eftat aliment\u00e0ria com a Bones Pr\u00e0ctiques de Fabricaci\u00f3 (BPF), An\u00e0lisi de Perills i Punts Cr\u00edtics de Control (HACCP) i la correcta formaci\u00f3 del personal:\r\n<ol>\r\n \t<li><strong>Higiene:<\/strong>\r\n<ul>\r\n \t<li>Neteja i desinfecci\u00f3 rutin\u00e0ria d'equips i superf\u00edcies.<\/li>\r\n \t<li>\u00das de detergents i desinfectants efica\u00e7os enfront de Salmonel\u00b7la.<\/li>\r\n<\/ul>\r\n<\/li>\r\n \t<li><strong>Control de mat\u00e8ries primeres:\u00a0\u00a0<\/strong>\r\n<ul>\r\n \t<li>Selecci\u00f3 de prove\u00efdors certificats.<\/li>\r\n \t<li>Inspecci\u00f3 i an\u00e0lisis microbiol\u00f2giques regulars.<\/li>\r\n<\/ul>\r\n<\/li>\r\n \t<li><strong>Gesti\u00f3 del personal:<\/strong>\r\n<ul>\r\n \t<li>Formaci\u00f3 cont\u00ednua en innocu\u00eftat aliment\u00e0ria.<\/li>\r\n \t<li>Implementaci\u00f3 de protocols d'higiene personal, com a rentada de mans i \u00fas d'indument\u00e0ria adequada.<\/li>\r\n<\/ul>\r\n<\/li>\r\n \t<li><strong>Control ambiental:<\/strong>\r\n<ul>\r\n \t<li>Monitoratge d'aigua de proc\u00e9s.<\/li>\r\n \t<li>Verificaci\u00f3 de qualitat de l'aire en \u00e0rees cr\u00edtiques.<\/li>\r\n<\/ul>\r\n<\/li>\r\n \t<li><strong>Segregaci\u00f3 d'\u00e0rees:<\/strong>\r\n<ul>\r\n \t<li>Separaci\u00f3 f\u00edsica entre zones de producte cru i zones de producte llest per a consum.<\/li>\r\n \t<li>Prevenci\u00f3 de fluxos creuats de personal i materials.<\/li>\r\n<\/ul>\r\n<\/li>\r\n \t<li><strong>Cadena de fred:<\/strong>\r\n<ul>\r\n \t<li>Mantenir temperatures de refrigeraci\u00f3 i congelaci\u00f3 adequades.<\/li>\r\n \t<li>Monitoratge constant mitjan\u00e7ant sistemes de registre.<\/li>\r\n<\/ul>\r\n<\/li>\r\n<\/ol>\r\n<strong>Totes aquestes pr\u00e0ctiques<\/strong>, integrades en un pla de\u00a0HACCP,<strong> permeten reduir<\/strong> de manera significativa la <strong>probabilitat de brots associats a Salmonel\u00b7la.<\/strong>\r\n\r\n<strong>PROQUIMIA<\/strong> disposa d'una <strong>completa gamma<\/strong> de productes <strong>desinfectants<\/strong> que compleixen la legislaci\u00f3 nacional de plaguicides (Reial decret 3349\/1983) i el Reglament (UE) N\u00fam. 528\/2012 del Parlament Europeu i del Consell de 22 de maig de 2012 relatiu a la comercialitzaci\u00f3 i l'\u00fas dels biocides.\r\n\r\nDins d'aquesta gamma de productes, refer\u00e8ncies com <strong>VIXCLOR, ASEPVIX i DEOBACT D<\/strong>, entre altres, destaquen per incorporar estudis espec\u00edfics que avalen la seva <strong>efic\u00e0cia biocida enfront de Salmonel\u00b7la.<\/strong> Aquests assajos han estat realitzats conforme als criteris establerts per la norma <strong>UNE-EN 13697<\/strong>, demostrant una activitat bactericida efica\u00e7 enfront de Salmonella typhimurium.\r\n\r\n<strong>La incorporaci\u00f3 d'aquests productes<\/strong> en els procediments de neteja i desinfecci\u00f3 d'instal\u00b7lacions agroaliment\u00e0ries, aix\u00ed com en les zones de manipulaci\u00f3 d'aliments d'institucions, hotels i restaurants, <strong>aporta un grau extra de seguretat en la prevenci\u00f3 i control de la contaminaci\u00f3<\/strong> d'aliments per Salmonel\u00b7la.\r\n\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\n","protected":false},"excerpt":{"rendered":"<p>Qu\u00e8 \u00e9s la Salmonel\u00b7la i com afecta la seguretat aliment\u00e0ria? La Salmonel\u00b7la \u00e9s un dels pat\u00f2gens m\u00e9s rellevants en la ind\u00fastria aliment\u00e0ria per la seva capacitat de contaminar una \u00e0mplia varietat de productes i generar brots de malalties transmeses per aliments (ETA). Es tracta d&#8217;un g\u00e8nere de bacteris Gram negatives, pertanyents a la fam\u00edlia Enterobacteri\u00e0cia, [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":58283,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[75],"tags":[],"sector":[249,378,382,390],"country":[],"ppma_author":[624],"class_list":["post-58274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-proquimia","sector-industria-alimentaria","sector-aliments-processats","sector-explotacions-ramaderes","sector-industria-lactia-i-formatgera"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salmonel\u00b7la en la ind\u00fastria aliment\u00e0ria: prevenci\u00f3 i control<\/title>\n<meta name=\"description\" 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