{"id":2051,"date":"2025-06-17T09:52:33","date_gmt":"2025-06-17T07:52:33","guid":{"rendered":"https:\/\/admixtio.com\/lestiu-i-les-contaminacions-microbiologiques-de-productes-quimics\/"},"modified":"2025-06-26T15:58:26","modified_gmt":"2025-06-26T13:58:26","slug":"lestiu-i-les-contaminacions-microbiologiques-de-productes-quimics","status":"publish","type":"post","link":"https:\/\/admixtio.com\/ca\/lestiu-i-les-contaminacions-microbiologiques-de-productes-quimics\/","title":{"rendered":"L&#8217;estiu i les contaminacions microbiol\u00f2giques de productes qu\u00edmics"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2047  aligncenter\" src=\"https:\/\/admixtio.com\/wp-content\/uploads\/2025\/06\/micro-10-300x212.webp\" alt=\"\" width=\"440\" height=\"311\" \/> \u00a0<\/p>\n<div class=\"flex flex-1 grow basis-auto flex-col overflow-hidden\">\n<div class=\"relative h-full\">\n<div class=\"flex h-full flex-col overflow-y-auto [scrollbar-gutter:stable]\">\n<div class=\"@thread-xl\/thread:pt-header-height mt-1.5 flex flex-col text-sm md:pb-9\">\n<article class=\"text-token-text-primary w-full\" dir=\"auto\" data-testid=\"conversation-turn-4\" data-scroll-anchor=\"true\">\n<div class=\"text-base my-auto mx-auto py-5 px-6\">\n<div class=\"mx-auto flex flex-1 text-base gap-4 md:gap-5 lg:gap-6 md:max-w-3xl group\/turn-messages focus-visible:outline-hidden\" tabindex=\"-1\">\n<div class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn @xs\/thread:px-0 @sm\/thread:px-1.5 @md\/thread:px-4\">\n<div class=\"relative flex-col gap-1 md:gap-3\">\n<div class=\"flex max-w-full flex-col grow\">\n<div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&amp;]:mt-5\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"a1feac6c-23ac-4f7d-b111-a0bd8af53971\" data-message-model-slug=\"gpt-4o\">\n<div class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\">\n<div class=\"markdown prose dark:prose-invert w-full break-words light\">\n<p data-start=\"57\" data-end=\"512\">Arriba el bon temps, i no \u00e9s sorprenent que es detectin molts m\u00e9s casos de contaminaci\u00f3 microbiol\u00f2gica en productes qu\u00edmics que, per exemple, a l\u2019hivern.<br data-start=\"214\" data-end=\"217\" \/>Aix\u00f2 no vol dir que a la primavera i a l\u2019estiu treballem pitjor des del punt de vista microbiol\u00f2gic, sin\u00f3 que l\u2019augment de la temperatura afavoreix el desenvolupament de nombroses esp\u00e8cies de microorganismes i fa que es facin detectables contaminacions que en altres condicions no es manifesten.<\/p>\n<p data-start=\"514\" data-end=\"928\">Temperatures entre 20\u202f\u00b0C i 35\u202f\u00b0C representen un rang \u00f2ptim per al creixement de bacteris Gram negatius, fongs i llevats. Localitzats a l\u2019aigua, les mat\u00e8ries primeres o les instal\u00b7lacions, els microorganismes mostren taxes de creixement exponencial en aquestes condicions de temperatura, per la qual cosa contaminacions febles, a vegades no detectables a l\u2019hivern, s\u00f3n descobertes amb l\u2019augment de les temperatures.<\/p>\n<p data-start=\"930\" data-end=\"1187\">Hem de tenir en compte, a m\u00e9s, que l\u2019augment de temperatura pot afectar tamb\u00e9 en certa mesura l\u2019estabilitat de certs conservants que utilitzem per protegir els nostres productes, fet que fa que la situaci\u00f3 sigui encara m\u00e9s favorable per als microorganismes.<\/p>\n<p data-start=\"1189\" data-end=\"1488\">Les estrat\u00e8gies de prevenci\u00f3 no haurien de variar gaire respecte a les que apliquem en altres \u00e8poques de l\u2019any, ja que en tot moment hem de minimitzar el risc de contaminaci\u00f3 microbiol\u00f2gica, at\u00e8s que les contaminacions microbiol\u00f2giques detectades a l\u2019estiu poden haver-se originat for\u00e7a mesos abans.<\/p>\n<p data-start=\"1490\" data-end=\"1505\">Cal destacar:<\/p>\n<ul data-start=\"1506\" data-end=\"2014\">\n<li data-start=\"1506\" data-end=\"1590\">\n<p data-start=\"1508\" data-end=\"1590\">Seguiment estricte dels protocols de neteja i desinfecci\u00f3 de les instal\u00b7lacions.<\/p>\n<\/li>\n<li data-start=\"1591\" data-end=\"1770\">\n<p data-start=\"1593\" data-end=\"1770\">Controls microbiol\u00f2gics peri\u00f2dics de les instal\u00b7lacions aix\u00ed com de l\u2019aigua, de les mat\u00e8ries primeres i dels productes acabats per intentar una detecci\u00f3 preco\u00e7 de desviacions.<\/p>\n<\/li>\n<li data-start=\"1771\" data-end=\"1896\">\n<p data-start=\"1773\" data-end=\"1896\">Proves que confirmin l\u2019estabilitat dels conservants a les temperatures que poden assolir els nostres productes a l\u2019estiu.<\/p>\n<\/li>\n<li data-start=\"1897\" data-end=\"2014\">\n<p data-start=\"1899\" data-end=\"2014\">Formaci\u00f3 espec\u00edfica dels operaris sobre conceptes b\u00e0sics de microbiologia per a la fabricaci\u00f3 de productes qu\u00edmics.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2016\" data-end=\"2357\"><strong data-start=\"2016\" data-end=\"2032\">En conclusi\u00f3<\/strong>, l\u2019estiu representa un desafiament m\u00e9s en la lluita contra les contaminacions microbiol\u00f2giques dels productes qu\u00edmics. Aplicar les diferents estrat\u00e8gies dissenyades per minimitzar el risc de contaminacions microbiol\u00f2giques, no nom\u00e9s a l\u2019estiu sin\u00f3 durant tot l\u2019any, \u00e9s la millor garantia per evitar problemes microbiol\u00f2gics.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 Arriba el bon temps, i no \u00e9s sorprenent que es detectin molts m\u00e9s casos de contaminaci\u00f3 microbiol\u00f2gica en productes qu\u00edmics que, per exemple, a l\u2019hivern.Aix\u00f2 no vol dir que a la primavera i a l\u2019estiu treballem pitjor des del punt de vista microbiol\u00f2gic, sin\u00f3 que l\u2019augment de la temperatura afavoreix el desenvolupament de nombroses [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2048,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-2051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cosmetica-ca"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L&#039;estiu i les contaminacions microbiol\u00f2giques de productes qu\u00edmics<\/title>\n<meta name=\"description\" content=\"Arriba el bon temps, i no \u00e9s sorprenent que es detectin molts m\u00e9s casos de contaminaci\u00f3 microbiol\u00f2gica en productes qu\u00edmics que, per exemple, a l\u2019hivern. Aix\u00f2 no vol dir que a la primavera i a l\u2019estiu treballem pitjor des del punt de vista microbiol\u00f2gic, sin\u00f3 que l\u2019augment de la temperatura afavoreix el desenvolupament de nombroses esp\u00e8cies de microorganismes i fa que es facin detectables contaminacions que en altres condicions no es manifesten.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/admixtio.com\/verano-contaminacion-microbiana\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L&#039;estiu i les contaminacions microbiol\u00f2giques de productes qu\u00edmics\" \/>\n<meta property=\"og:description\" content=\"Arriba el bon temps, i no \u00e9s sorprenent que es detectin molts m\u00e9s casos de contaminaci\u00f3 microbiol\u00f2gica en productes qu\u00edmics que, per exemple, a l\u2019hivern. 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