{"id":5913,"date":"2018-05-05T02:17:27","date_gmt":"2018-05-05T00:17:27","guid":{"rendered":"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/?p=5913"},"modified":"2018-05-05T02:17:27","modified_gmt":"2018-05-05T00:17:27","slug":"analisi-microbiologic-dels-aliments","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/general\/analisi-microbiologic-dels-aliments\/","title":{"rendered":"An\u00e0lisi microbiol\u00f2gic dels aliments"},"content":{"rendered":"<p><a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/analisis-alimentos.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5919 aligncenter\" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/analisis-alimentos.jpg\" alt=\"\" width=\"551\" height=\"201\" srcset=\"https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/analisis-alimentos.jpg 730w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/analisis-alimentos-300x109.jpg 300w\" sizes=\"auto, (max-width: 551px) 100vw, 551px\" \/><\/a><\/p>\n<p>Sabies que els aliments que es mengen als restaurants i als hospitals han de passar una s\u00e8rie d&#8217;an\u00e0lisis a fi d&#8217;evitar malalties? En aquest article, explicar\u00e9 aquestes anal\u00edtiques que duc a terme a la FCT, realitzada al Laboratori Dr. Oliver Rod\u00e9s.<\/p>\n<p>B\u00e0sicament consisteix en determinar la pres\u00e8ncia de bacteris pat\u00f2gens com <em>Salmonella, Listeria monocytogenes , Streptococcus, Escherichia coli <\/em>i<em> Staphylococcus aureu<\/em>s.\u00a0<!--more--><\/p>\n<p>Abans d&#8217;explicar la t\u00e8cnica, parlarem una mica de cada bacteri:<\/p>\n<ul>\n<li>Salmonella<a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/270px-SalmonellaNIAID.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-5954 \" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/270px-SalmonellaNIAID.jpg\" alt=\"\" width=\"209\" height=\"175\" \/><\/a><\/li>\n<\/ul>\n<p><i>Salmonella<\/i>\u00a0\u00e9s un g\u00e8nere bacteri\u00e0 caracteritzat per ser\u00a0bacils\u00a0gram negatius,\u00a0anaerobis facultatius, amb flagels per\u00edtrics que rodegen al microorganisme i no desenvolupa\u00a0c\u00e0psula\u00a0ni\u00a0espora. S\u00f3n bacteris m\u00f2bils que produeixen\u00a0sulfur d&#8217;hidrogen. No fermenten la\u00a0lactosa, per\u00f2 s\u00ed la\u00a0glucosa.\u00a0Es transmet per contacte directe o contaminaci\u00f3 causada durant la manipulaci\u00f3 i el processament d&#8217;aliments a nivell dom\u00e8stic o industrial. Es el causant de malalties com la\u00a0<em>Salmonel\u00b7losis<\/em> o la\u00a0<em>Febre Tifoidea<\/em>.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Listeria monocytogenes<a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/270px-Listeria_monocytogenes_PHIL_2287_lores.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5955 alignright\" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/270px-Listeria_monocytogenes_PHIL_2287_lores.jpg\" alt=\"\" width=\"178\" height=\"223\" srcset=\"https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/270px-Listeria_monocytogenes_PHIL_2287_lores.jpg 270w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/270px-Listeria_monocytogenes_PHIL_2287_lores-240x300.jpg 240w\" sizes=\"auto, (max-width: 178px) 100vw, 178px\" \/><\/a><\/li>\n<\/ul>\n<p><em>Listeria monocytogenes<\/em> \u00e9s un bacteri firmicut que viu en ambients de terra vegetal i que ha estat a\u00efllat en m\u00e9s de 42 esp\u00e8cies de mam\u00edfers dom\u00e8stics i salvatges, en 22 esp\u00e8cies d&#8217;aus, aix\u00ed com en peixos, crustacis, insectes, aig\u00fces residuals i naturals, ensitjats, farratges, llet, formatges i altres aliments.<\/p>\n<p>\u00c9s l&#8217;agent causant de la <em>listeriosi<\/em> i un dels pat\u00f2gens dels aliments m\u00e9s virulents, amb un 20-30% d&#8217;infeccions cl\u00edniques que acaben en mort. Responsable d&#8217;aproximadament 2.500 malalties i 500 morts cada any als Estats Units, la<em> listeriosi<\/em> \u00e9s la primera causa de mort entre els pat\u00f2gens dels aliments, amb una taxa de fatalitat que supera fins i tot la de la <em>Salmonella<\/em> i <em>Clostridium botulinum.<\/em><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Enterobactericiae<\/li>\n<\/ul>\n<p>Les enterobacteri\u00e0cies (Enterobacteriaceae) s\u00f3n una fam\u00edlia d&#8217;eubacteris gram-negatius que cont\u00e9 m\u00e9s de 30 g\u00e8neres i m\u00e9s d&#8217;un centenar d&#8217;esp<a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/270px-Citrobacter_freundii.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5960 alignright\" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/270px-Citrobacter_freundii.jpg\" alt=\"\" width=\"270\" height=\"178\" \/><\/a>\u00e8cies que poden tenir morfologia de bacils o cocs. S\u00f3n anaer\u00f2bics facultatius i oxidasa negatius. Els Enterobacteriaceae s\u00f3n fermentadors de carbohidrats en condicions anaer\u00f2biques i oxidadors d&#8217;una \u00e0mplia gamma de substrats en condicions aer\u00f2biques. Molts g\u00e8neres tenen un flagel que els serveix per despla\u00e7ar-se, tot i que alguns g\u00e8neres, pocs, no s\u00f3n m\u00f2bils. No formen espores i s\u00f3n catalasa positius. Els membres d&#8217;aquesta fam\u00edlia formen part de la microbiota del tracte digestiu de l&#8217;home i d&#8217;altres animals. Algunes esp\u00e8cies poden viure a terra, en plantes o animals aqu\u00e0tics.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Escherichia coli<\/li>\n<\/ul>\n<p class=\"alignnone\">Escherichia coli \u00e9s una de les principals esp\u00e8cies d&#8217;eubacteris que viuen a la part m\u00e9s baixa dels intestins dels animals de sang calenta, incloent-hi ocells i mam\u00edfers i s\u00f3n necessaris per a la correcta digesti\u00f3 dels aliments. La seva pres\u00e8ncia en l&#8217;aigua subterr\u00e0nia \u00e9s un indicador com\u00fa de la contaminaci\u00f3 fecal. <a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/250px-E_coli_at_10000x.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5957 alignright\" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/250px-E_coli_at_10000x.jpg\" alt=\"\" width=\"250\" height=\"188\" srcset=\"https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/250px-E_coli_at_10000x.jpg 250w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/250px-E_coli_at_10000x-200x150.jpg 200w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/><\/a>Pertany a la fam\u00edlia de les enterobacteri\u00e0cies, i \u00e9s emprada com a organisme model per als bacteris en general. La majoria no produeixen patologia i viuen a l&#8217;intest\u00ed de l&#8217;home i mam\u00edfers sense causar malaltia com a flora normal intestinal. El tipus de patologia m\u00e9s freq\u00fcent que produeixen s\u00f3n les infeccions del tracte urinari i les gastroenteritis. Moltes poden actuar com a patogen oportunista. E. coli \u00e9s el principal agent causal de septic\u00e8mies i tamb\u00e9 produeix un tipus de meningitis.<\/p>\n<ul>\n<li class=\"alignnone\">Staphylococcus aureus<\/li>\n<\/ul>\n<p><em>Staphylococcus aureus<\/em> \u00e9s un eubacteri que es troba a la pell i fosses nasals d&#8217;algunes persones sanes (aproximadament 1\/3), per\u00f2 que pot causar<\/p>\n<p><a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/69636547-las-bacterias-staphylococcus-aureus-en-la-superficie-de-la-piel-o-las-mucosas-la-ilustraci\u00f3n-3d.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5958 alignright\" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/69636547-las-bacterias-staphylococcus-aureus-en-la-superficie-de-la-piel-o-las-mucosas-la-ilustraci\u00f3n-3d-1024x682.jpg\" alt=\"\" width=\"257\" height=\"171\" srcset=\"https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/69636547-las-bacterias-staphylococcus-aureus-en-la-superficie-de-la-piel-o-las-mucosas-la-ilustraci\u00f3n-3d-1024x682.jpg 1024w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/69636547-las-bacterias-staphylococcus-aureus-en-la-superficie-de-la-piel-o-las-mucosas-la-ilustraci\u00f3n-3d-300x200.jpg 300w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/69636547-las-bacterias-staphylococcus-aureus-en-la-superficie-de-la-piel-o-las-mucosas-la-ilustraci\u00f3n-3d-768x512.jpg 768w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/69636547-las-bacterias-staphylococcus-aureus-en-la-superficie-de-la-piel-o-las-mucosas-la-ilustraci\u00f3n-3d.jpg 1300w\" sizes=\"auto, (max-width: 257px) 100vw, 257px\" \/><\/a><\/p>\n<p>una gran varietat d&#8217;infeccions en determinades circumst\u00e0ncies. Poden ser infeccions menors de la pell (fur\u00f3ncols, p\u00fastules) i abscessos\u00a0cutanis, o malalties m\u00e9s greus com <em>pneum\u00f2nia, meningitis, endocarditis, s\u00edndrome de xoc t\u00f2xic (SST) i s\u00e8psies<\/em>. \u00c9s un coc que prolifera agrupat com el ra\u00efm, no presenta mobilitat, ni forma c\u00e0psula. \u00c9s capa\u00e7 de cr\u00e9ixer tolerant concentracions altes de clorur de sodi (fins a un 10%), per aix\u00f2 pot cr\u00e9ixer en l&#8217;aigua del mar. Produeix la fermentaci\u00f3 l\u00e0ctica. \u00c9s catalasa positiu i coagulasa positiu.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>MATERIAL:<\/p>\n<p>Balan\u00e7a granat\u00e0ria, bec busen, recipient per pesar, bosses transparents est\u00e8rils, tubs transparents 10 mL, una micropipeta de 5mL, una d&#8217; 1mL, una de 0&#8217;5 mL, stomacher, recipients per deixar la mostra, cuberts est\u00e8rils<\/p>\n<p>REACTIUS:<\/p>\n<p>Baird parker, Agar Aloa, Petrifilm d&#8217;Escherichia coli i enterobact\u00e8ries, RVSM, BGA, Aigua de Peptona, alcohol, aigua desmineralitzada<\/p>\n<p>LA T\u00c8CNICA:<\/p>\n<p>La mostra d&#8217;aliment \u00e9s rebuda dins un recipient est\u00e8ril.<\/p>\n<p>Cal treballar durant tota la pr\u00e0ctica en un ambient est\u00e8ril, per aix\u00f2 encendrem el Bunsen.<\/p>\n<p>Abans de comen\u00e7ar, rotularem totes les plaques, tubs i bosses per a cada mostra.<\/p>\n<ul style=\"list-style-type: circle;\">\n<li>Preparaci\u00f3 de la mostra<\/li>\n<\/ul>\n<p>-Fiquem una bossa est\u00e8ril al recipient per pesar i tarem la balan\u00e7a.<\/p>\n<p>-Pesem 25g de menjar i afegim fins a 250 d&#8217;aigua de peptona, obtenint aix\u00ed una diluci\u00f3 1:10.<\/p>\n<p>-Ho tanquem amb una pin\u00e7a i\u00a0ho fiquem al stomacher\u00a0per triturar-ho.<\/p>\n<p>-Pesem 10g de menjar i afegim fins a 100 d&#8217;aigua de peptona, obtentint aix\u00ed una diluci\u00f3 1:10. Aquesta mostra serveix \u00fanicament per a Listeria. En acabar la pesada, es fica a incubar a 20\u00baC durant 1 hora.<\/p>\n<p>-Ho tanquem amb una pin\u00e7a i ho fiquem al stomacher per triturar-ho.<\/p>\n<ul style=\"list-style-type: circle;\">\n<li>An\u00e0lisi mostra<\/li>\n<\/ul>\n<p>&#8211; Preparem tants tubs est\u00e8rils, petrifilms i plaques de Baird Parker com mostres tinguem. Ho fem per doblat.<\/p>\n<p>-Agafem la micropipeta de 5mL i fiquem una mesura de 4&#8217;65mL aproximadament. Pipetegem dues vegades el volum indicat de mostra al tub est\u00e8ril corresponent. Aix\u00f2 servir\u00e0 per si\u00a0\u00e9s t\u00e9 que repetir l&#8217;an\u00e0lisi. Va al congelador.<\/p>\n<p>-Agafem la micropipeta e 0&#8217;5 mL i pipetegem aquest volum a cada placa de Baird Parker. Amb una nansa amb forma de T escampem la mostraper tota la placa- Ha d&#8217;estar est\u00e8ril.<\/p>\n<p>-Agafem la micropipeta d&#8217; 1mL i pipetegem aquest volum a cada Petrifilm, tenint en compte que tenim 2 per Escherichia coli i 2 per les enterobact\u00e8ries.<\/p>\n<p>Repetirem aquest proc\u00e9s per a cada mostra.<\/p>\n<p>-Fiquem a incubar els petrifilms d&#8217;Escherichia coli durant 24h a 37\u00baC, tamb\u00e9 els petrifilms de les enterobact\u00e8ries. Les dilucions amb les quals hem fet l&#8217;analisi es ficaran a incubar durant 24h tamb\u00e9 a 37\u00baC, per determinar Salmonella.<\/p>\n<ul style=\"list-style-type: circle;\">\n<li>An\u00e0lisi Listeria<\/li>\n<\/ul>\n<p>Un cop han estat incubant-se 1h les mostres,procedim a l&#8217;an\u00e0lisi.<\/p>\n<p>Aquest an\u00e0lisi es procedeix en plaques de Petri amb medi Aloa, per\u00f2 fem la sembra per inclusi\u00f3. \u00c9s a dir, primer fiquem la mostra i despr\u00e8s l&#8217;agar.<\/p>\n<p>Aquest medi cal preparar-se. Ve contingut en una ampolla, per\u00f2 s&#8217;han d&#8217;afegir dos components. Un d&#8217;ells s&#8217;ha de dissoldre amb 1mL d&#8217;aigua desmineralitzada i 1mL d&#8217;alcohol. Ho afegim al medi i homogene\u00eftzem.<\/p>\n<p>-Pipetegem 1mL de mostra i ho fiquem a la placa adient.<\/p>\n<p>-Plaquegem cada placa i durant uns segons fem una rotaci\u00f3 en forma de 8 per escampar la mostra.<\/p>\n<p>-Deixem solidificar les mostres, i un cop s\u00f2lides les fiquem a incubar juntament amb el Baird Parker a 37\u00ba durant 48h.<\/p>\n<ul style=\"list-style-type: circle;\">\n<li>Lectura<\/li>\n<\/ul>\n<p>Passades les hores d&#8217;incubaci\u00f3 adients, procedim a la lectura dels resultats:<\/p>\n<p>Resultats positius:<\/p>\n<p><a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PP1420.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5965\" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PP1420.jpg\" alt=\"\" width=\"254\" height=\"254\" srcset=\"https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PP1420.jpg 500w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PP1420-150x150.jpg 150w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PP1420-300x300.jpg 300w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a>\u00a0Streptococcus aureus<\/p>\n<p><a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PH_Petrifil-Enterobacterias-EB.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5964\" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PH_Petrifil-Enterobacterias-EB.jpg\" alt=\"\" width=\"273\" height=\"273\" srcset=\"https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PH_Petrifil-Enterobacterias-EB.jpg 600w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PH_Petrifil-Enterobacterias-EB-150x150.jpg 150w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PH_Petrifil-Enterobacterias-EB-300x300.jpg 300w\" sizes=\"auto, (max-width: 273px) 100vw, 273px\" \/><\/a>\u00a0Enterobact\u00e8ries<\/p>\n<p><a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/f2b725977cb5a2981f312b0d2cedd450.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5963\" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/f2b725977cb5a2981f312b0d2cedd450-1024x1024.jpg\" alt=\"\" width=\"261\" height=\"261\" srcset=\"https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/f2b725977cb5a2981f312b0d2cedd450-1024x1024.jpg 1024w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/f2b725977cb5a2981f312b0d2cedd450-150x150.jpg 150w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/f2b725977cb5a2981f312b0d2cedd450-300x300.jpg 300w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/f2b725977cb5a2981f312b0d2cedd450-768x768.jpg 768w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/f2b725977cb5a2981f312b0d2cedd450.jpg 1080w\" sizes=\"auto, (max-width: 261px) 100vw, 261px\" \/><\/a>\u00a0Listeria mono<\/p>\n<p><a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/ec.bmp\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5962\" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/ec.bmp\" alt=\"\" width=\"256\" height=\"257\" \/><\/a>\u00a0Escherichia coli<\/p>\n<ul style=\"list-style-type: circle;\">\n<li>Salmonella<\/li>\n<\/ul>\n<p>Per determinar Salmonella, despr\u00e9s d&#8217;haver-se incubat s&#8217;ha de fer una sembra en plaques de RVSM, i si el resultat \u00e9s positiu s&#8217;ha de confirmar en plaques de BGA.<\/p>\n<p><a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PH_MSRV-Agar.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5967\" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PH_MSRV-Agar.jpg\" alt=\"\" width=\"279\" height=\"277\" srcset=\"https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PH_MSRV-Agar.jpg 279w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/PH_MSRV-Agar-150x150.jpg 150w\" sizes=\"auto, (max-width: 279px) 100vw, 279px\" \/><\/a>\u00a0Resultat positiu en medi RVSM<\/p>\n<p><a href=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/blsfsalmonella1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5966\" src=\"http:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/blsfsalmonella1.jpg\" alt=\"\" width=\"269\" height=\"269\" srcset=\"https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/blsfsalmonella1.jpg 350w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/blsfsalmonella1-150x150.jpg 150w, https:\/\/agora.xtec.cat\/ies-merce-rodoreda\/wp-content\/uploads\/usu644\/2018\/04\/blsfsalmonella1-300x300.jpg 300w\" sizes=\"auto, (max-width: 269px) 100vw, 269px\" \/><\/a>\u00a0Resultat postitiu en medi BGA.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sabies que els aliments que es mengen als restaurants i als hospitals han de passar una s\u00e8rie d&#8217;an\u00e0lisis a fi [&hellip;]<\/p>\n","protected":false},"author":218,"featured_media":4296,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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