{"id":58507,"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":"2026-02-09T16:40:14","modified_gmt":"2026-02-09T15:40:14","slug":"salmonelle-industrie-alimentaire-prevention-controle","status":"publish","type":"post","link":"https:\/\/www.proquimia.com\/fr\/salmonelle-industrie-alimentaire-prevention-controle\/","title":{"rendered":"Salmonella dans l\u2019industrie alimentaire : risques, pr\u00e9vention et strat\u00e9gies de contr\u00f4le"},"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\u2019est-ce que la salmonelle et comment affecte-t-elle la s\u00e9curit\u00e9 alimentaire ?<\/h2>\r\nLa<strong> Salmonella<\/strong> est l\u2019un des <strong>agents pathog\u00e8nes les plus importants dans l\u2019industrie alimentaire<\/strong> en raison de sa capacit\u00e9 \u00e0 contaminer une grande vari\u00e9t\u00e9 de produits et \u00e0 provoquer des foyers de maladies d\u2019origine alimentaire (toxi-infections alimentaires). Il s\u2019agit d\u2019un genre de bact\u00e9ries Gram n\u00e9gatives appartenant \u00e0 la famille des Enterobacteriaceae, capables de survivre dans diff\u00e9rents environnements et de r\u00e9sister aux proc\u00e9d\u00e9s technologiques lorsque des contr\u00f4les ad\u00e9quats ne sont pas appliqu\u00e9s.\r\n\r\n&nbsp;\r\n\r\nLe genre Salmonella comprend plus de 2 500 s\u00e9rotypes, les plus courants \u00e9tant S. Enteritidis et S. Typhimurium. Ces bact\u00e9ries sont des agents pathog\u00e8nes zoonotiques, c\u2019est-\u00e0-dire qu\u2019elles peuvent se transmettre des animaux aux humains par l\u2019interm\u00e9diaire des aliments.\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=\"Salmonella en la industria alimentaria y control microbiol\u00f3gico\" src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-1200x514.webp\" srcset=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-1200x514.webp 1200w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-320x137.webp 320w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-480x206.webp 480w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-800x343.webp 800w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-2400x1028.webp 2x\" alt=\"Salmonella en alimentos crudos bajo lupa para control microbiol\u00f3gico\" width=\"1200\" height=\"514\" data-img-src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp.webp\" data-attachment-id=\"58177\" \/><\/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\u2019impact sur la s\u00e9curit\u00e9 alimentaire r\u00e9side dans sa capacit\u00e9 \u00e0:<\/h3>\r\n\u2022 Coloniser le tractus gastro-intestinal humain et animal.\r\n\r\n\u2022 Survivre sur les surfaces et les \u00e9quipements de transformation pendant de longues p\u00e9riodes.\r\n\r\n\u2022 R\u00e9sister \u00e0 des conditions de stress environnemental telles que l\u2019acidit\u00e9, la dessiccation ou les basses temp\u00e9ratures\r\n\r\nEn termes d\u2019impact sanitaire, la salmonellose constitue l\u2019une des principales causes de maladies diarrh\u00e9iques dans le monde. Selon les donn\u00e9es du dernier rapport publi\u00e9 par l\u2019EFSA (Autorit\u00e9 europ\u00e9enne de s\u00e9curit\u00e9 des aliments), <strong>77 486 cas confirm\u00e9s de salmonellose<\/strong> ont \u00e9t\u00e9 enregistr\u00e9s dans l\u2019Union europ\u00e9enne en 2023, soit un taux de notification de <strong>18 cas pour 100 000 habitants<\/strong>. Cela repr\u00e9sente une augmentation de <strong>16,9 % par rapport \u00e0 2022<\/strong>. La salmonellose se classe ainsi au <strong>deuxi\u00e8me rang des zoonoses les plus fr\u00e9quemment d\u00e9clar\u00e9es<\/strong>, derri\u00e8re la campylobact\u00e9riose, qui a totalis\u00e9 <strong>148 181 cas confirm\u00e9s en 2023.<\/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-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 de Salmonella en la Uni\u00f3n Europea 2023\" src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023-837x420.webp\" srcset=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023-320x161.webp 320w, https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023-480x241.webp 480w, https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023-800x401.webp 800w, https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023-837x420.webp 837w\" alt=\"Tabla de casos de salmonelosis en la Uni\u00f3n Europea en 2023\" width=\"837\" height=\"420\" data-img-src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023.webp\" data-attachment-id=\"58183\" \/><\/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\n&nbsp;\r\n\r\nLa <strong>s\u00e9curit\u00e9 alimentaire<\/strong> est fortement compromise, car m\u00eame de <strong>faibles doses infectieuses<\/strong> (10\u00b2 \u00e0 10\u00b3 cellules bact\u00e9riennes) suffisent \u00e0 provoquer la maladie, ce qui impose la mise en place de contr\u00f4les stricts \u00e0 toutes les \u00e9tapes de la cha\u00eene d\u2019approvisionnement.\r\n\r\nLes <strong>sympt\u00f4mes les plus fr\u00e9quents de la salmonellose sont la diarrh\u00e9e, les douleurs abdominales, la fi\u00e8vre, les naus\u00e9es, les vomissements et un malaise g\u00e9n\u00e9ral.<\/strong> Ils peuvent appara\u00eetre entre 6 et 72 heures apr\u00e8s l\u2019ingestion de l\u2019aliment contamin\u00e9.\r\n\r\nLa <strong>dur\u00e9e<\/strong> de ces sympt\u00f4mes est g\u00e9n\u00e9ralement de <strong>4 \u00e0 7 jours.<\/strong> Chez les personnes en bonne sant\u00e9, les complications sont rares, mais une attention particuli\u00e8re doit \u00eatre port\u00e9e aux personnes vuln\u00e9rables, telles que les enfants, les personnes \u00e2g\u00e9es et les personnes immunod\u00e9prim\u00e9es.\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>Salmonella dans l\u2019industrie alimentaire : causes et risques<\/h2>\r\nLes <strong>principales causes<\/strong> de contamination par Salmonella dans l\u2019industrie alimentaire comprennent :\r\n\r\n\u2022 <strong>Mati\u00e8res premi\u00e8res contamin\u00e9es :<\/strong> viande crue, \u0153ufs, lait non pasteuris\u00e9, l\u00e9gumes irrigu\u00e9s avec de l\u2019eau contamin\u00e9e.\r\n\r\n\u2022<strong> Eau contamin\u00e9e<\/strong> utilis\u00e9e pour le lavage ou le refroidissement des aliments.\r\n\r\n\u2022 <strong>D\u00e9faillances d\u2019hygi\u00e8ne<\/strong> lors de la manipulation, du stockage ou du transport.\r\n\r\n\u2022 <strong>Contamination crois\u00e9e<\/strong> entre produits crus et aliments pr\u00eats \u00e0 consommer.\r\n\r\n\u2022 <strong>Ruptures de la cha\u00eene du froid<\/strong>, permettant la multiplication bact\u00e9rienne.\r\n\r\n\u2022 <strong>Manipulateurs d\u2019aliments<\/strong> porteurs de la bact\u00e9rie.\r\n\r\n<strong>Au niveau europ\u00e9en<\/strong>, c\u2019est le <strong>R\u00e8glement (CE) n\u00b0 2073\/2005<\/strong> de la Commission qui \u00e9tablit les <strong>crit\u00e8res microbiologiques applicables aux denr\u00e9es alimentaires<\/strong> et qui pr\u00e9cise les plans d\u2019\u00e9chantillonnage ainsi que les crit\u00e8res \u00e0 suivre pour le contr\u00f4le de Salmonella dans les produits alimentaires.\r\n\r\nSelon les donn\u00e9es pr\u00e9sent\u00e9es dans le <strong>rapport de l\u2019EFSA<\/strong> mentionn\u00e9 pr\u00e9c\u00e9demment, <strong>en 2023<\/strong>, parmi toutes les cat\u00e9gories d\u2019aliments \u00e9chantillonn\u00e9es, celle pr\u00e9sentant<strong> le taux de contamination<\/strong> le plus \u00e9lev\u00e9 \u00e9tait la <strong>viande fra\u00eeche de volaille<\/strong> (9,0 % d\u2019\u00e9chantillons positifs), suivie des produits<strong> \u00e0 base de viande de volaille<\/strong> destin\u00e9s \u00e0 \u00eatre cuits (8,1 % des \u00e9chantillons analys\u00e9s). Des r\u00e9sultats positifs pour Salmonella ont \u00e9galement \u00e9t\u00e9 d\u00e9tect\u00e9s, dans une moindre proportion, dans les<strong> ovoproduits et les graines germ\u00e9es <\/strong>pr\u00eates \u00e0 consommer.\r\n\r\nLes<strong> risques associ\u00e9s<\/strong> \u00e0 Salmonella ne se limitent pas \u00e0 la <strong>sant\u00e9 publique<\/strong> \u2014 avec des tableaux de gastro-ent\u00e9rite, de fi\u00e8vre typho\u00efde ou de septic\u00e9mie dans les cas graves \u2014 mais incluent \u00e9galement des <strong>pertes \u00e9conomiques, des retraits de produits, des sanctions r\u00e9glementaires et une atteinte \u00e0 la r\u00e9putation des marques.<\/strong>\r\n\r\nSelon les <strong>donn\u00e9es<\/strong> issues du portail europ\u00e9en du Syst\u00e8me d\u2019alerte rapide pour les denr\u00e9es alimentaires et les aliments pour animaux <strong>(RASFF), 346 notifications pour pr\u00e9sence de Salmonella<\/strong> dans des denr\u00e9es alimentaires et des aliments pour animaux distribu\u00e9s dans l\u2019Union europ\u00e9enne ont \u00e9t\u00e9 enregistr\u00e9es au cours du premier semestre 2025. La gravit\u00e9 des notifications, leur origine ainsi que les actions et mesures correctives prises sont pr\u00e9cis\u00e9es dans le syst\u00e8me d\u2019alerte.\r\n\r\nGr\u00e2ce aux<strong> syst\u00e8mes stricts d\u2019autocontr\u00f4le<\/strong> et aux <strong>bonnes pratiques<\/strong> des producteurs, <strong>la majorit\u00e9 des notifications<\/strong> proviennent du <strong>producteur lui-m\u00eame<\/strong>, qui d\u00e9tecte la contamination et la signale aux autorit\u00e9s comp\u00e9tentes. Les mesures correctives les plus fr\u00e9quentes consistent g\u00e9n\u00e9ralement en la publication de<strong> communiqu\u00e9s et le retrait du produit<\/strong> du march\u00e9.\r\n\r\nUn <strong>syst\u00e8me de tra\u00e7abilit\u00e9 efficace<\/strong> permet de d\u00e9terminer avec pr\u00e9cision quels lots sont concern\u00e9s et o\u00f9 ils ont \u00e9t\u00e9 distribu\u00e9s. Cela <strong>facilite<\/strong> consid\u00e9rablement le<strong> retrait des produits<\/strong> du march\u00e9 et acc\u00e9l\u00e8re la <strong>communication aupr\u00e8s des consommateurs<\/strong>, toujours dans l\u2019objectif de garantir leur s\u00e9curit\u00e9 et d\u2019\u00e9viter d\u2019\u00e9ventuelles intoxications alimentaires.\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>Pr\u00e9vention de Salmonella dans les usines de production alimentaire<\/h2>\r\nLa <strong>pr\u00e9vention<\/strong> repose sur l\u2019application de syst\u00e8mes de gestion de la s\u00e9curit\u00e9 des aliments tels que les<strong> Bonnes Pratiques de Fabrication<\/strong> (BPF), <strong>l\u2019Analyse des dangers et points critiques pour leur ma\u00eetrise<\/strong> (HACCP) ainsi que sur une formation ad\u00e9quate du personnel :\r\n\r\n1. Hygi\u00e8ne :\r\n<ul>\r\n \t<li>Nettoyage et d\u00e9sinfection r\u00e9guliers des \u00e9quipements et des surfaces.<\/li>\r\n \t<li>Utilisation de d\u00e9tergents et de d\u00e9sinfectants efficaces contre Salmonella.<\/li>\r\n<\/ul>\r\n2. Contr\u00f4le des mati\u00e8res premi\u00e8res :\r\n<ul>\r\n \t<li>S\u00e9lection de fournisseurs certifi\u00e9s.<\/li>\r\n \t<li>\u00a0Inspections et analyses microbiologiques r\u00e9guli\u00e8res.<\/li>\r\n<\/ul>\r\n3. Gestion du personnel :\r\n<ul>\r\n \t<li>\u00a0Formation continue en s\u00e9curit\u00e9 des aliments.<\/li>\r\n \t<li>Mise en \u0153uvre de protocoles d\u2019hygi\u00e8ne personnelle, tels que le lavage des mains et le port d\u2019une tenue appropri\u00e9e.<\/li>\r\n<\/ul>\r\n4. Contr\u00f4le environnemental :\r\n<ul>\r\n \t<li>Surveillance de l\u2019eau de proc\u00e9d\u00e9.<\/li>\r\n \t<li>V\u00e9rification de la qualit\u00e9 de l\u2019air dans les zones critiques.<\/li>\r\n<\/ul>\r\n5. S\u00e9paration des zones :\r\n<ul>\r\n \t<li>S\u00e9paration physique entre les zones de produits crus et les zones de produits pr\u00eats \u00e0 consommer.<\/li>\r\n \t<li>Pr\u00e9vention des flux crois\u00e9s de personnel et de mat\u00e9riaux.<\/li>\r\n<\/ul>\r\n6. Cha\u00eene du froid :\r\n<ul>\r\n \t<li>Maintien de temp\u00e9ratures ad\u00e9quates de r\u00e9frig\u00e9ration et de cong\u00e9lation.<\/li>\r\n \t<li>Surveillance continue au moyen de syst\u00e8mes d\u2019enregistrement.<\/li>\r\n<\/ul>\r\n&nbsp;\r\n\r\n<strong>Toutes ces pratiques<\/strong>, int\u00e9gr\u00e9es dans un plan HACCP, <strong>permettent de r\u00e9duire<\/strong> de mani\u00e8re significative la<strong> probabilit\u00e9 de foyers associ\u00e9s \u00e0 Salmonella.<\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong>PROQUIMIA<\/strong> dispose d\u2019une <strong>gamme compl\u00e8te<\/strong> de produits <strong>d\u00e9sinfectants<\/strong> conformes \u00e0 la l\u00e9gislation nationale relative aux pesticides (D\u00e9cret royal 3349\/1983) ainsi qu\u2019au R\u00e8glement (UE) n\u00b0 528\/2012 du Parlement europ\u00e9en et du Conseil du 22 mai 2012 concernant la mise \u00e0 disposition sur le march\u00e9 et l\u2019utilisation des produits biocides.\r\n\r\n&nbsp;\r\n\r\nAu sein de cette gamme de produits, des r\u00e9f\u00e9rences telles que <strong>VIXCLOR, ASEPVIX et DEOBACT D<\/strong>, entre autres, se distinguent par l\u2019int\u00e9gration d\u2019\u00e9tudes sp\u00e9cifiques attestant de leur<strong> efficacit\u00e9 biocide face \u00e0 la Salmonella<\/strong>. Ces essais ont \u00e9t\u00e9 r\u00e9alis\u00e9s conform\u00e9ment aux crit\u00e8res \u00e9tablis par la norme <strong>UNE-EN 13697<\/strong>, d\u00e9montrant une activit\u00e9 bact\u00e9ricide efficace contre Salmonella Typhimurium.\r\n\r\n<strong>L\u2019int\u00e9gration de ces produits<\/strong> dans les proc\u00e9dures de nettoyage et de d\u00e9sinfection des installations agroalimentaires, ainsi que dans les zones de manipulation des aliments des institutions, h\u00f4tels et restaurants,<strong> apporte un niveau suppl\u00e9mentaire de s\u00e9curit\u00e9 dans la pr\u00e9vention et le contr\u00f4le de la contamination<\/strong> des aliments par Salmonella.\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\u2019est-ce que la salmonelle et comment affecte-t-elle la s\u00e9curit\u00e9 alimentaire ? La Salmonella est l\u2019un des agents pathog\u00e8nes les plus importants dans l\u2019industrie alimentaire en raison de sa capacit\u00e9 \u00e0 contaminer une grande vari\u00e9t\u00e9 de produits et \u00e0 provoquer des foyers de maladies d\u2019origine alimentaire (toxi-infections alimentaires). Il s\u2019agit d\u2019un genre de bact\u00e9ries Gram n\u00e9gatives [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":58180,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[76],"tags":[],"sector":[251,380,384,392],"country":[],"ppma_author":[624],"class_list":["post-58507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-proquimia","sector-industrie-alimentaire","sector-aliments-transformes","sector-exploitations-delevage","sector-industrie-laitiere-et-fromagere"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salmonella dans l\u2019industrie alimentaire : pr\u00e9vention et contr\u00f4le<\/title>\n<meta name=\"description\" content=\"Pr\u00e9vention et contr\u00f4le de la salmonelle dans 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