{"id":2050,"date":"2015-12-10T11:08:52","date_gmt":"2015-12-10T16:08:52","guid":{"rendered":"http:\/\/drupal.test\/projects\/une-approche-systomique-pour-assurer-la-salubrite-alimentaire-et-reduire-le-fardeau-economique-de-la\/"},"modified":"2022-07-26T08:42:49","modified_gmt":"2022-07-26T12:42:49","slug":"une-approche-systomique-pour-assurer-la-salubrite-alimentaire-et-reduire-le-fardeau-economique-de-la","status":"publish","type":"project","link":"https:\/\/genomecanada.ca\/fr\/project\/une-approche-systomique-pour-assurer-la-salubrite-alimentaire-et-reduire-le-fardeau-economique-de-la\/","title":{"rendered":"Une approche \u00ab systomique \u00bb pour assurer la salubrit\u00e9  alimentaire et r\u00e9duire le fardeau \u00e9conomique de la salmonellose"},"content":{"rendered":"<p>Autrefois, les volailles \u00e9taient les suspectes habituelles dans les cas de salmonellose. On sait maintenant que les responsables de la plupart des \u00e9closions de la maladie sont plut\u00f4t les fruits et les l\u00e9gumes, qui deviennent contamin\u00e9s lorsque le sol o\u00f9 ils croissent est pollu\u00e9 par des d\u00e9chets animaux ou de l&rsquo;eau non potable. \u00c0 l&rsquo;heure actuelle, il n&rsquo;existe aucune m\u00e9thode permettant de freiner la croissance des salmonelles sur ces produits.<\/p>\n<p>Chaque ann\u00e9e, quelque 88 000 personnes au Canada contractent la salmonellose en consommant des aliments contamin\u00e9s. Chez la plupart des personnes infect\u00e9es, les sympt\u00f4mes de la maladie sont absents ou l\u00e9gers (crampes abdominales, fi\u00e8vre, diarrh\u00e9e). Toutefois, dans les cas graves, l&rsquo;infection peut provoquer une d\u00e9shydratation ou se propager au\u00ad-del\u00e0 des intestins, exigeant des soins m\u00e9dicaux et entra\u00eenant une incapacit\u00e9, voire la mort. Au Canada, on croit que le fardeau \u00e9conomique de la salmonellose repr\u00e9sente pr\u00e8s de un milliard de dollars annuellement en raison des frais m\u00e9dicaux, de l&rsquo;absent\u00e9isme au travail et des pertes \u00e9conomiques pour les entreprises alimentaires et les restaurants.<\/p>\n<p>Lawrence Goodridge, de l&rsquo;Universit\u00e9 McGill, et Roger C. Levesque, de l\u2019IBIS \u00e0 l&rsquo;Universit\u00e9 Laval, dirigent une \u00e9quipe qui utilise le s\u00e9quen\u00e7age du g\u00e9nome entier pour identifier pr\u00e9cis\u00e9ment les souches de salmonelles responsables de la maladie chez l&rsquo;humain. L&rsquo;\u00e9quipe se servira ensuite des r\u00e9sultats de cette recherche pour mettre au point des solutions biologiques naturelles visant \u00e0 contr\u00f4ler la pr\u00e9sence des salmonelles sur les fruits et les l\u00e9gumes durant leur croissance au champ. L&rsquo;\u00e9quipe d\u00e9veloppera aussi de nouveaux tests de d\u00e9tection des salmonelles, de m\u00eame que des outils qui permettront aux responsables de la sant\u00e9 publique de d\u00e9couvrir la source des \u00e9closions de salmonellose afin que les aliments contamin\u00e9s puissent \u00eatre retir\u00e9s rapidement des \u00e9piceries et des restaurants. Gr\u00e2ce \u00e0 ces travaux, il sera possible de r\u00e9duire le nombre de personnes victimes de la salmonellose chaque ann\u00e9e ainsi que les co\u00fbts \u00e9conomiques de l&rsquo;infection.<\/p>\n<p>Pour plus de renseignements :<\/p>\n<ul>\n<li><a href=\"http:\/\/salmonella-systomics.ca\/fr\/\" target=\"_blank\" rel=\"noopener\">Salmonella Syst-OMICS<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Autrefois, les volailles \u00e9taient les suspectes habituelles dans les cas de salmonellose. On sait maintenant que les responsables de la plupart des \u00e9closions de la maladie sont plut\u00f4t les fruits et les l\u00e9gumes, qui deviennent contamin\u00e9s lorsque le sol o\u00f9 ils croissent est pollu\u00e9 par des d\u00e9chets animaux ou de l&rsquo;eau non potable. \u00c0 l&rsquo;heure [&hellip;]<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","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":"","ast-disable-related-posts":"","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":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"project-categories":[93],"genome-competitions":[215],"project-sector":[],"genome_centres":[104],"class_list":["post-2050","project","type-project","status-publish","hentry","project-categories-large-scale-science-fr","genome-competitions-concours-2014-projets-de-recherche-appliquee-a-grande-echelle-la-genomique-pour-nourrir-lavenir","genome_centres-genome-quebec-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Une approche \u00ab systomique \u00bb pour assurer la salubrit\u00e9 alimentaire et r\u00e9duire le fardeau \u00e9conomique de la salmonellose - GenomeCanada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/genomecanada.ca\/fr\/project\/une-approche-systomique-pour-assurer-la-salubrite-alimentaire-et-reduire-le-fardeau-economique-de-la\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une approche \u00ab systomique \u00bb pour assurer la salubrit\u00e9 alimentaire et r\u00e9duire le fardeau \u00e9conomique de la salmonellose - GenomeCanada\" \/>\n<meta property=\"og:description\" content=\"Autrefois, les volailles \u00e9taient les suspectes habituelles dans les cas de salmonellose. 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