TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

... the movement of screenings from Western Canada to Eastern Canada brought with it the problem of dissemination of weed seeds. The relative scarcity of animal feeds during and following World War I encouraged the adulteration and misrepresentation of feeds. This period also saw an acceleration in the number and variety of feeds being sold.  1, record 1, English, - adulteration%20of%20feeds

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

[...] Ainsi, le transport des criblures de l'Ouest canadien vers l'Est amena le problème de la propagation des semences de mauvaises herbes. La rareté relative des aliments pour le bétail au cours de la Première Guerre et les années suivantes favorisa l'altération des aliments. On assista aussi pendant cette période à une augmentation du nombre et des variétés d'aliments pour le bétail.  1, record 1, French, - alt%C3%A9ration%20des%20aliments

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Adición deliberada e intencional de sustancias extrañas y de inferior calidad a un ingrediente puro, [por ejemplo], agregar agua para aumentar el peso del alimento, agregar elementos de costo muy inferior como son la cascarilla de arroz, el carbonato de calcio, la tierra, la harina de plumas [...]  1, record 1, Spanish, - adulteraci%C3%B3n%20de%20alimentos

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

Deterioration in the color, flavor, odor, or consistency of a food product.  3, record 2, English, - food%20spoilage

Record number: 2, Textual support number: 1 CONT

Any perceivable change undergone by a food, through any cause, that renders it unwholesome or unacceptable for use. Spoilage is usually the result of enzyme or microbial action resulting, for example, in lipolytic rancidity, putrefaction, fermentation, or mould growth; but food can also spoil by other means, for example overlong storage, non-enzymic browning, or exposure to air or light. In practice the term is most frequently applied to categorising such deteriorative changes (other than food infection or intoxication) when caused by microorganisms.  4, record 2, English, - food%20spoilage

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Changement, modification, transformation d'un produit alimentaire due à des facteurs chimiques et biologiques responsables de la diminution de sa qualité.  4, record 2, French, - alt%C3%A9ration

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Proceso de degradación de los nutrientes del alimento.  2, record 2, Spanish, - descomposici%C3%B3n%20de%20alimentos

Record number: 2, Textual support number: 1 CONT

La descomposición de los alimentos se debe a la acción de microorganismos como las bacterias que se encuentran presentes en el medio ambiente. Pero, los alimentos también se echan a perder debido a temperaturas altas, humedad, luz, oxígeno o simplemente con el paso del tiempo. Todos estos factores intervienen en un proceso químico y físico que transforma las sustancias de los alimentos.  3, record 2, Spanish, - descomposici%C3%B3n%20de%20alimentos