{"id":2606,"date":"2020-07-21T14:17:52","date_gmt":"2020-07-21T13:17:52","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2606"},"modified":"2020-07-21T14:19:10","modified_gmt":"2020-07-21T13:19:10","slug":"veridart-premier-indicateur-de-mobilite-des-pathogenes-aeroportes","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2606","title":{"rendered":"veriDART&#x2122; : premier indicateur de mobilit\u00e9 des pathog\u00e8nes a\u00e9roport\u00e9s"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"709\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/3d-screen.jpg\" alt=\"\" class=\"wp-image-2607\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/3d-screen.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/3d-screen-300x213.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/3d-screen-768x545.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le partenaire de JBT, Safe Traces, a cr\u00e9\u00e9 veriDART&#x2122;, le premier indicateur de mobilit\u00e9 de pathog\u00e8nes a\u00e9roport\u00e9s, afin d\u2019\u00e9valuer et d\u2019att\u00e9nuer les risques li\u00e9s \u00e0 ces pathog\u00e8nes en int\u00e9rieur. Une solution dont les usines agroalimentaires peuvent b\u00e9n\u00e9ficier.<\/p>\n\n\n\n<p>En effet, att\u00e9nuer l\u2019exposition au SARS-CoV-2 a\u00e9roport\u00e9 est une cl\u00e9 du contr\u00f4le de la maladie dans les b\u00e2timents. Selon l\u2019American Society of Heating, Refrigerating, and Air-Conditioning Engineers, l\u2019exposition \u00e0 la diffusion par a\u00e9rosol peut \u00eatre significativement r\u00e9duite en modifiant par exemple les syst\u00e8mes de ventilation, de chauffage et de climatisation. Une reprise de l\u2019activit\u00e9 en toute s\u00e9curit\u00e9 n\u00e9cessite des flux d\u2019air sains dans les b\u00e2timents.<\/p>\n\n\n\n<p>C\u2019est pour cela que Sage Traces a d\u00e9velopp\u00e9 veriDART&#x2122;, qui est un outil de diagnostic puissant permettant d\u2019\u00e9valuer et de r\u00e9duire le risque de transmission. Il mobilise des particules \u00e0 base d\u2019ADN qui imitent en toute s\u00e9curit\u00e9 le mouvement de pathog\u00e8nes a\u00e9roport\u00e9s comme le SARS-CoV-2 afin d\u2019identifier les zones \u00e0 risques, d\u2019\u00e9valuer la ventilation et la filtration, et d\u2019informer des rem\u00e9diations.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le partenaire de JBT, Safe Traces, a cr\u00e9\u00e9 veriDART&#x2122;, le premier indicateur de mobilit\u00e9 de pathog\u00e8nes a\u00e9roport\u00e9s, afin d\u2019\u00e9valuer et d\u2019att\u00e9nuer les risques li\u00e9s \u00e0 ces pathog\u00e8nes en int\u00e9rieur. Une solution dont les usines agroalimentaires peuvent b\u00e9n\u00e9ficier. En effet, att\u00e9nuer l\u2019exposition au SARS-CoV-2 a\u00e9roport\u00e9 est une cl\u00e9 du contr\u00f4le de la maladie dans les b\u00e2timents. &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2607,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-2606","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2606","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=2606"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2606\/revisions"}],"predecessor-version":[{"id":2609,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2606\/revisions\/2609"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2607"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2606"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}