{"id":41096,"date":"2015-03-02T12:09:06","date_gmt":"2015-03-02T11:09:06","guid":{"rendered":"https:\/\/www.helha.be\/?p=41096"},"modified":"2015-03-02T12:20:14","modified_gmt":"2015-03-02T11:20:14","slug":"activites-scientifiques-au-pass","status":"publish","type":"post","link":"https:\/\/www.helha.be\/activites-scientifiques-au-pass\/","title":{"rendered":"Activit\u00e9s scientifiques au Pass"},"content":{"rendered":"<p class=\"lead\">Ma\u00eetre-Assistant dans les Cat\u00e9gories Agronomique et Param\u00e9dicale de la HELHa, Ga\u00ebl Gilbert a propos\u00e9 des animations \u00ab\u00a0Les bact\u00e9ries dans nos assiettes\u00a0\u00bb dans le cadre des journ\u00e9es scolaires \u00ab\u00a0Microbes et Compagnie\u00a0\u00bb organis\u00e9es par le Parc d\u2019Aventures Scientifiques et de Soci\u00e9t\u00e9 (PASS) de Frameries.<\/p>\n<p class=\"lead\"><a href=\"https:\/\/www.helha.be\/HELHa\/wp-content\/uploads\/2015\/03\/IMG_3278.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-41098\" src=\"https:\/\/www.helha.be\/HELHa\/wp-content\/uploads\/2015\/03\/IMG_3278.jpg\" alt=\"IMG_3278\" width=\"3888\" height=\"2592\" srcset=\"https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3278.jpg 3888w, https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3278-400x267.jpg 400w, https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3278-768x512.jpg 768w, https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3278-1024x683.jpg 1024w\" sizes=\"(max-width: 3888px) 100vw, 3888px\" \/><\/a><\/p>\n<p>Les objectifs de ces animations \u00e9taient de montrer que le monde microbien est extr\u00eamement vari\u00e9 et que, bien qu\u2019invisible, il occupe l\u2019ensemble des milieux de vie de l\u2019homme. Par ailleurs, les microorganismes et en particulier les bact\u00e9ries sont capables de coloniser des lieux inaccessibles \u00e0 d\u2019autres formes de vie comme les profondeurs abyssales, les eaux chaudes des geysers, \u2026<\/p>\n<p>Leur diversit\u00e9 pr\u00e9sente un int\u00e9r\u00eat certain, a fortiori dans l\u2019alimentation quotidienne de l\u2019homme. Ils interviennent en effet dans la fermentation lactique (les yaourts), la fermentation alcoolique (bi\u00e8re, vin, cidre\u2026), la fermentation ac\u00e9tique (vinaigre) et les fermentations diverses pour la maturation des fromages ou des charcuteries\u2026<\/p>\n<p>On le sait d\u00e9sormais\u00a0: tout ce qui se trouve dans la nature n\u2019est pas fonci\u00e8rement bon pour l\u2019homme. En effet, parmi ces microorganismes qui nous entourent, certains appartiennent \u00e0 des groupes pathog\u00e8nes aux effets parfois catastrophiques (comme les agents de la peste, de la tuberculose, du botulisme, du SIDA ou de l\u2019Ebola\u2026). Nous quittons alors le domaine alimentaire et agronomique pour rejoindre celui de la biologie m\u00e9dicale qui \u00e9tudie plus sp\u00e9cifiquement cet aspect de la microbiologie.<\/p>\n<p>Par ailleurs, les humains sont, quant \u00e0 eux, naturellement porteurs de nombreux microorganismes. L\u00e0 encore, si certains ne pr\u00e9sentent aucun danger pour la qualit\u00e9 alimentaire, d\u2019autres peuvent induire des maladies particuli\u00e8rement graves, voire mortelles. D\u2019o\u00f9 la n\u00e9cessit\u00e9 constante de se laver les mains et de bien cuire les aliments. Il faut \u00e0 tout prix \u00e9viter que certains organismes se retrouvent par m\u00e9garde dans la nourriture et, in fine, la contaminent.<\/p>\n<p>Puisque ces microorganismes sont, par d\u00e9finition, invisibles \u00e0 l\u2019\u0153il nu, le professeur de la HELHa Fleurus a permis d\u2019en observer certains soit par agrandissement optique (microscope), soit par agrandissement biologique (milieux de culture).<\/p>\n<p>Dans un contexte agronomique, les \u00e9tudiants pr\u00e9sents ont ainsi pu observer diff\u00e9rentes pr\u00e9parations microscopiques et faire le lien entre le produit alimentaire fini et les microorganismes se trouvant \u00e0 la base de leur conception. Dans un second temps, l\u2019approche biom\u00e9dicale par des analyses de pr\u00e9l\u00e8vements divers (paumes des mains, bouche, GSM, \u2026) a permis de voir \u00e0 quel point tous ces microorganismes sont omnipr\u00e9sents.<\/p>\n<p>Une excellente sensibilisation \u00e0 une des facettes des formations en Agronomie et en Biologie m\u00e9dicale organis\u00e9es \u00e0 Fleurus !<\/p>\n<p><a href=\"https:\/\/www.helha.be\/HELHa\/wp-content\/uploads\/2015\/03\/IMG_3286.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-41099\" src=\"https:\/\/www.helha.be\/HELHa\/wp-content\/uploads\/2015\/03\/IMG_3286.jpg\" alt=\"IMG_3286\" width=\"3888\" height=\"2592\" srcset=\"https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3286.jpg 3888w, https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3286-400x267.jpg 400w, https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3286-768x512.jpg 768w, https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3286-1024x683.jpg 1024w\" sizes=\"(max-width: 3888px) 100vw, 3888px\" \/><\/a> <a href=\"https:\/\/www.helha.be\/HELHa\/wp-content\/uploads\/2015\/03\/IMG_3276.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-41097\" src=\"https:\/\/www.helha.be\/HELHa\/wp-content\/uploads\/2015\/03\/IMG_3276.jpg\" alt=\"IMG_3276\" width=\"3888\" height=\"2592\" srcset=\"https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3276.jpg 3888w, https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3276-400x267.jpg 400w, https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3276-768x512.jpg 768w, https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3276-1024x683.jpg 1024w\" sizes=\"(max-width: 3888px) 100vw, 3888px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ma\u00eetre-Assistant dans les Cat\u00e9gories Agronomique et Param\u00e9dicale de la HELHa, Ga\u00ebl Gilbert a propos\u00e9 des animations \u00ab\u00a0Les bact\u00e9ries dans nos assiettes\u00a0\u00bb dans le cadre des journ\u00e9es scolaires \u00ab\u00a0Microbes et Compagnie\u00a0\u00bb organis\u00e9es par le Parc d\u2019Aventures Scientifiques et de Soci\u00e9t\u00e9 (PASS) de Frameries. Les objectifs de ces animations \u00e9taient de montrer que le monde microbien est [&hellip;]<\/p>\n","protected":false},"author":22,"featured_media":41099,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,6],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Activit\u00e9s scientifiques au Pass - HELHa -\u00a0Haute \u00c9cole Louvain en Hainaut<\/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:\/\/www.helha.be\/activites-scientifiques-au-pass\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Activit\u00e9s scientifiques au Pass - HELHa -\u00a0Haute \u00c9cole Louvain en Hainaut\" \/>\n<meta property=\"og:description\" content=\"Ma\u00eetre-Assistant dans les Cat\u00e9gories Agronomique et Param\u00e9dicale de la HELHa, Ga\u00ebl Gilbert a propos\u00e9 des animations \u00ab\u00a0Les bact\u00e9ries dans nos assiettes\u00a0\u00bb dans le cadre des journ\u00e9es scolaires \u00ab\u00a0Microbes et Compagnie\u00a0\u00bb organis\u00e9es par le Parc d\u2019Aventures Scientifiques et de Soci\u00e9t\u00e9 (PASS) de Frameries. Les objectifs de ces animations \u00e9taient de montrer que le monde microbien est [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.helha.be\/activites-scientifiques-au-pass\/\" \/>\n<meta property=\"og:site_name\" content=\"HELHa -\u00a0Haute \u00c9cole Louvain en Hainaut\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/helha.be\" \/>\n<meta property=\"article:published_time\" content=\"2015-03-02T11:09:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-03-02T11:20:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.helha.be\/app\/uploads\/2015\/03\/IMG_3286-1024x683.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"683\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"sam\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@helhabe\" \/>\n<meta name=\"twitter:site\" content=\"@helhabe\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"sam\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture est.\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.helha.be\/activites-scientifiques-au-pass\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.helha.be\/activites-scientifiques-au-pass\/\"},\"author\":{\"name\":\"sam\",\"@id\":\"https:\/\/www.helha.be\/#\/schema\/person\/6b11753754ace2730fb6a4eb83679621\"},\"headline\":\"Activit\u00e9s scientifiques au Pass\",\"datePublished\":\"2015-03-02T11:09:06+00:00\",\"dateModified\":\"2015-03-02T11:20:14+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.helha.be\/activites-scientifiques-au-pass\/\"},\"wordCount\":450,\"publisher\":{\"@id\":\"https:\/\/www.helha.be\/#organization\"},\"articleSection\":[\"Agronomie\",\"Sant\u00e9\"],\"inLanguage\":\"fr-BE\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.helha.be\/activites-scientifiques-au-pass\/\",\"url\":\"https:\/\/www.helha.be\/activites-scientifiques-au-pass\/\",\"name\":\"Activit\u00e9s scientifiques au Pass - 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