{"id":1455,"date":"2020-04-06T14:27:09","date_gmt":"2020-04-06T13:27:09","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=1455"},"modified":"2020-04-06T14:27:13","modified_gmt":"2020-04-06T13:27:13","slug":"masques-comment-fabriquer-son-masque-%e2%80%afmaison%e2%80%af-et-eviter-ainsi-la-propagation-du-virus","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=1455","title":{"rendered":"Masques : comment fabriquer son masque \u00ab\u202fmaison\u202f\u00bb et \u00e9viter ainsi la propagation du virus"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"523\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Masque.jpg\" alt=\"\" class=\"wp-image-1436\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Masque.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Masque-300x157.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Masque-768x402.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Les masques&nbsp;\u00e9tant difficiles&nbsp;\u00e0&nbsp;trouver sur le march\u00e9, les tutoriels pour fabriquer soi-m\u00eame son masque se multiplient. Dans la vid\u00e9o ci-jointe, le professeur Daniel Garin&nbsp;nous explique comment&nbsp;en&nbsp;r\u00e9aliser&nbsp;un. Le Pr Garin est m\u00e9decin du travail chez Artelia-MT2i, Professeur&nbsp;agr\u00e9g\u00e9&nbsp;du Val de Gr\u00e2ce, ancien chef du d\u00e9partement de virologie du Centre de Recherche du Service de Sant\u00e9&nbsp;des Arm\u00e9es&nbsp;et expert en risque biologique et infectieux.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Rappelons que ces masques ne prot\u00e8gent pas d\u2019une contamination et doivent de toute fa\u00e7on\u00a0\u00eatre accompagn\u00e9s des autres mesures barri\u00e8re (lavage des mains, etc.), mais ils permettent d\u2019\u00e9viter de transmettre le virus, notamment lorsqu\u2019on est porteur sain, exempt de sympt\u00f4mes.\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Fabriquer un masque de protection par le Pr Garin, ARTELIA-MT2i\" width=\"618\" height=\"348\" src=\"https:\/\/www.youtube.com\/embed\/7Lg0jnJ3hEo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Les masques&nbsp;\u00e9tant difficiles&nbsp;\u00e0&nbsp;trouver sur le march\u00e9, les tutoriels pour fabriquer soi-m\u00eame son masque se multiplient. Dans la vid\u00e9o ci-jointe, le professeur Daniel Garin&nbsp;nous explique comment&nbsp;en&nbsp;r\u00e9aliser&nbsp;un. Le Pr Garin est m\u00e9decin du travail chez Artelia-MT2i, Professeur&nbsp;agr\u00e9g\u00e9&nbsp;du Val de Gr\u00e2ce, ancien chef du d\u00e9partement de virologie du Centre de Recherche du Service de Sant\u00e9&nbsp;des Arm\u00e9es&nbsp;et expert en &hellip;<\/p>\n","protected":false},"author":1,"featured_media":1436,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,24],"tags":[],"class_list":["post-1455","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-video"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1455"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1455\/revisions"}],"predecessor-version":[{"id":1456,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1455\/revisions\/1456"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/1436"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}