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FOOD-BORNE MICRO-ORGANISM [1 record]
Record 1 - internal organization data 2006-09-22
Record 1, English
Record 1, Subject field(s)
- Epidemiology
- Hygiene and Health
- Food Industries
Record 1, Main entry term, English
- foodborne microorganism
1, record 1, English, foodborne%20microorganism
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- food-borne microorganism 2, record 1, English, food%2Dborne%20microorganism
correct
- foodborne micro-organism 3, record 1, English, foodborne%20micro%2Dorganism
correct
- food-borne micro-organism 3, record 1, English, food%2Dborne%20micro%2Dorganism
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Grocers such as H-E-B Foods "want high-quality fresh products but don't want to compromise on safety," and they are very receptive to HPP [Hydrostatic/High Pressure Processing] because of its effectiveness against bacteria, viruses, mold, yeast-virtually every foodborne microorganism with the exception of spore formers ... 4, record 1, English, - foodborne%20microorganism
Record number: 1, Textual support number: 1 OBS
food-borne disease: A disease which is contracted from eating contaminated food. 5, record 1, English, - foodborne%20microorganism
Record 1, French
Record 1, Domaine(s)
- Épidémiologie
- Hygiène et santé
- Industrie de l'alimentation
Record 1, Main entry term, French
- micro-organisme d'origine alimentaire
1, record 1, French, micro%2Dorganisme%20d%27origine%20alimentaire
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- microorganisme d'origine alimentaire 2, record 1, French, microorganisme%20d%27origine%20alimentaire
correct, masculine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
La mission de l'Équipe des technologies de conservation des aliments est d'améliorer la qualité et la salubrité de l'approvisionnement alimentaire canadien par l'innovation ainsi que par le développement et l'évaluation de techniques de conservation [...] Cet objectif comprendra : la mise au point, l'adaptation et la modification de procédés thermiques et non thermiques de pasteurisation et de stérilisation (p. ex. fréquences radio, haute pression, champ électrique pulsé) pour le traitement des produits alimentaires visqueux et non visqueux; l'application de combinaisons de telles barrières comme la température, le pH, l'activité de l'eau, les agents antimicrobiens, l'atmosphère modifiée, la transformation ainsi que l'emballage; l'établissement de modèles mathématiques pour étudier la survie, la croissance et la mort des micro-organismes d'origine alimentaire durant la transformation des aliments ou la conservation de la nourriture transformée. 3, record 1, French, - micro%2Dorganisme%20d%27origine%20alimentaire
Record 1, Spanish
Record 1, Textual support, Spanish
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