TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Bacteria are the micro-organisms of greatest importance to the food hygiene specialist because the majority of cases of food poisoning are caused by them.  2, record 1, English, - food%20hygiene%20specialist

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Azaspiracid shellfish poisoning(AZP) is a foodborne intoxication associated with the consumption of contaminated shellfish harvested from waters affected by growth of certain types of toxic algae.... AZP is caused by the ingestion of toxins that accumulate in certain types of shellfish that have been feeding on the algae that produce the toxins. AZP is a form of food poisoning with symptoms typical of gastroenteritis, broadly similar to DSP [diarrhetic shellfish poisoning].  3, record 2, English, - azaspiracid%20shellfish%20poisoning

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

Food that has something in it, or on it, that shouldn’t be there.  1, record 3, English, - contaminated%20food

Record number: 3, Textual support number: 1 CONT

Food poisoning is a general term for health problems arising from eating contaminated food. Food may be contaminated by bacteria, viruses, environmental toxins, or toxins present within the food itself, such as the poisons in some mushrooms.  1, record 3, English, - contaminated%20food

Record number: 3, Textual support number: 1 OBS

Examples of contaminants are: - Microbes or viruses: ... such as bacteria, fungi, algae and protozoa; - Chemicals contaminants: chemicals used for cleaning or for pest control can also make people very ill. ... Metals such as aluminium, lead and mercury are toxic if they enter food; ... - Natural toxins: these can be formed when food is not stored correctly; ... - Physical contaminants: this refers to foreign objects in food, for example pieces of metal or glass. ... Other foreign objects are hair, fingernails, nail varnish and sticking plasters; - Other food dangers: some quite ordinary foods and food additives are toxic to some people because they produce severe allergic reactions.  1, record 3, English, - contaminated%20food

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Les aliments contaminés, comme la viande crue et les œufs mal cuits, constituent la source la plus fréquente de la maladie. Omettre de laver fruits et légumes avant de les consommer ou de nettoyer avec soin les surfaces de travail dans la cuisine peut aussi vous exposer aux salmonelles.  2, record 3, French, - aliment%20contamin%C3%A9

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Alimento que contiene microorganismos patógenos y/o contaminantes químicos o físicos, los cuales son nocivos para el consumo humano.  2, record 3, Spanish, - alimento%20contaminado

Record number: 3, Textual support number: 1 CONT

Las enfermedades por alimentos contaminados son causadas por alimentos que contienen bacterias peligrosas, toxinas, parásitos, virus o contaminantes.  1, record 3, Spanish, - alimento%20contaminado

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

... meat finely chopped by a meat grinder or a chopping knife.  2, record 4, English, - ground%20meat

Record number: 4, Textual support number: 1 CONT

Ground meat has food safety concerns not associated with whole cuts of meat. If undercooked, it can lead to sickness and food poisoning. In a whole cut from an animal, the interior of the meat is essentially sterile, even before cooking; any bacterial contamination is on the outer surface of the meat.  2, record 4, English, - ground%20meat

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

[...] viande finement coupée à l'aide d'un hachoir manuel ou électrique.  2, record 4, French, - viande%20hach%C3%A9e

Record number: 4, Textual support number: 1 CONT

La viande de bœuf est un type relativement courant de viande hachée, mais beaucoup d'autres viandes peuvent être préparées de cette façon dont le porc, le mouton, la poule et la dinde. [En] Asie du Sud, c'est le mouton et la chèvre qui sont hachés pour produire le keema, par un procédé de hachage manuel.  2, record 4, French, - viande%20hach%C3%A9e

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

The toxin produced by Clostridium botulinum responsible for botulism(food poisoning).  3, record 5, English, - botulinum%20toxin

Record number: 5, Textual support number: 1 CONT

The usual laboratory test in suspected cases [of botulism] is analysis of serum, stool, gastric contents, and/or food for botulinum toxin and analysis of stool and/or food for C. botulinum.  1, record 5, English, - botulinum%20toxin

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

La toxine botulinique produite par le Clostridium botulinum est l'une des plus virulentes qui soit. La dose létale moyenne pour la souris est de 0,003 µg/kg. La quantité requise pour contaminer une source d'eau potable, par exemple, est donc très faible, de là son attrait comme arme biologique. De plus, elle est difficilement décelable par les méthodes usuelles de laboratoire.  1, record 5, French, - toxine%20botulinique

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A widely distributed species of Salmonella causing food poisoning and gastroenteritis in humans.  2, record 6, English, - salmonella%20enteritidis

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

An organic chelating agent which appears under the form of colorless crystals, decomposes at 240°C, is slightly soluble in water, is insoluble in common organic solvents, is neutralized by alkali metal hydroxides to form a series of water-soluble salts containing from one to four alkali metal cations, and is used in detergents, liquid soaps, shampoos, in medicine to treat lead poisoning and calcinosis and to aid reduce cholesterol, and as a preservative in the food industry.  10, record 7, English, - ethylenediaminetetraacetic%20acid

Record number: 7, Textual support number: 1 OBS

Some authors often confuse this acid (abbreviated «EDTA») with its salts (called «edetates»).  11, record 7, English, - ethylenediaminetetraacetic%20acid

Record number: 7, Textual support number: 2 OBS

Also known under a large number of commercial and trade names, such as: Celon A, Cheelox, Chemcolox 340; Complexon II; Edathamil; Havidote; Metaquest A; Nervanaid B acid; Nullapon B acid; Perma Kleer 50 acid; Questex 4H; Seq 100; Sequestrene AA; Sequestrol; Titriplex; Tricon B; Trilon BW; Vinkeil 100.  10, record 7, English, - ethylenediaminetetraacetic%20acid

Record number: 7, Textual support number: 3 OBS

Chemical formula: C₁₀H₁₆N₂O₈  10, record 7, English, - ethylenediaminetetraacetic%20acid

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Acide capable de donner des sels (disodique) et de complexer certains ions qui échappent alors à leurs réactifs ordinaires.  9, record 7, French, - acide%20%C3%A9thyl%C3%A8nediaminet%C3%A9trac%C3%A9tique

Record number: 7, Textual support number: 1 OBS

Ne pas confondre l'EDTA (qui est un acide) avec les sels de cet acide.  9, record 7, French, - acide%20%C3%A9thyl%C3%A8nediaminet%C3%A9trac%C3%A9tique

Record number: 7, Textual support number: 2 OBS

Formule chimique : C₁₀H₁₆N₂O₈  10, record 7, French, - acide%20%C3%A9thyl%C3%A8nediaminet%C3%A9trac%C3%A9tique

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 OBS

Fórmula química : C₁₀H₁₆N₂O₈  2, record 7, Spanish, - %C3%A1cido%20etilendiaminotetraac%C3%A9tico

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

A multidisciplinary team consisting of eight scientists will use the plant to develop new knowledge about critical points and gather, in an actual production situation, the data on various pathogen elimination procedures that CFIA [Canadian Food Inspection Agency] requires. Armed with this information, the team will also be in a position to respond quickly in the event that any new food poisoning agents should turn up.  2, record 8, English, - foodborne%20agent

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

L'importance de Listeria monocytogenes en tant qu'agent de toxi-infection alimentaire n'a pas cessé de croître depuis vingt-cinq ans. Dans la plupart des États membres de l'Union européenne, l'incidence annuelle de la listériose humaine varie de deux à dix cas par million d'habitants. La listériose a un taux de létalité élevé qui en fait l'une des causes les plus fréquentes de décès parmi les maladies d'origine alimentaire. L'infection à L. monocytogenes est à l'origine de la plupart des hospitalisations (91 %) dues à des agents de toxi-infection alimentaire, et reste associée aussi bien à des cas isolés qu'à des épidémies qui surviennent partout dans le monde.  1, record 8, French, - agent%20de%20toxi%2Dinfection%20alimentaire

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

Dentro de los agentes biológicos contaminantes de los alimentos que comportan riesgo para la salud pública: Agentes productores de toxiinfecciones e intoxicaciones alimentarias como botulismo, salmonelosis, intoxicación por enterotoxina estafilocócica. Las infecciones e intoxicaciones alimentarias de origen microbiano son procesos morbosos de carácter fundamentalmente gastroentérico agudo, con notable y principal sintomatología tóxica, que aparecen brutalmente después de la ingestión de alimentos contaminados por microorganismos o con metabolitos elaborados por ellos.  1, record 8, Spanish, - agente%20productor%20de%20toxiinfecci%C3%B3n%20alimentaria

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

SEB is the toxin that most commonly causes classic food poisoning. It also has been demonstrated to cause a nonmenstrual toxic shock syndrome(TSS). SEB has been studied as a potential biological agent of war, since it easily can be aerosolized, is very stable, and can cause widespread systemic damage, multiorgan system failure, and even shock and death when inhaled at very high dosages. However, SEB is classified as an incapacitating agent because, in most cases, aerosol exposure results not in death, but in a temporary though profoundly incapacitating illness lasting as long as 2 weeks.  1, record 9, English, - staphylococcal%20enterotoxin%20B

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

L'entérotoxine B staphylococcique (SEB) est l'une des entérotoxines produites par Staphylococcus aureus. SEB est la mieux connue de ces entérotoxines staphylococciques (SE) et est considérée comme l'entérotoxine «type». [...] L'intoxication causée par SEB n'est en général pas létale, mais peut induire une morbidité aiguë passagère très intense et invalidante. Dans le cadre d'actions de malveillance, SEB pourrait être utilisée par aérosolisation avec pénétration de la toxine par inhalation, mais également par contamination d'aliments ou de réservoirs d'eau de distribution de faible volume. SEB est considérée comme une arme biologique potentielle du fait de son potentiel à «incapaciter» un très grand nombre de personnes simultanément. Elle a été largement étudiée comme «incapacitant» aux États-Unis dans les années 1960.  1, record 9, French, - ent%C3%A9rotoxine%20B%20staphylococcique

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

Food poisoning by molluscs that carry toxins from the dinoflagellates of the genus Alexandrium.  2, record 10, English, - paralytic%20shellfish%20poisoning%20toxin

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Compte tenu du fait que les algues à l'origine de l'intoxication paralysante par les mollusques se trouvent en grand nombre dans les eaux de la Côte-Nord, du Bas Saint-Laurent et d'Anticosti, ainsi qu'autour de la péninsule gaspésienne, l'ACIA assure le suivi hebdomadaire des niveaux de la toxine paralysante des mollusques.  2, record 10, French, - toxine%20paralysante

Record number: 10, Textual support number: 1 OBS

Toxine causant une intoxication paralysante chez les humains.  1, record 10, French, - toxine%20paralysante

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 DEF

Neurotoxina producida por dinoflagelados, principalmente del género Alexandrium.  4, record 10, Spanish, - veneno%20paralizante%20de%20moluscos

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A pathological condition in humans caused by the consumption of certain marine mussels or clams that have fed on planktonic dinoflagellates belonging to the genus Gonyaulax. The mussels or clams become contaminated with a neurotoxin produced by the dinoflagellates, and subsequent consumption by humans results in respiratory or gastrointestinal distress. The condition occurs in conjunction with the phenomenon known as the Red Tide, a bloom of dinoflagellate population in marine waters.  3, record 11, English, - paralytic%20shellfish%20poisoning

Record number: 11, Textual support number: 1 CONT

Mussels were a traditional food source for the coastal First Nations peoples, but naturally-occurring plankton containing toxins can make eating mussels deadly. Paralytic shellfish poisoning can occur in any bivalve or hinge-shelled animals. Only eat bivalves from areas approved by the Department of Fisheries and Oceans.  4, record 11, English, - paralytic%20shellfish%20poisoning

Record number: 11, Textual support number: 2 CONT

There are several types of illnesses, caused by marine biotoxins, that are connected with the consumption of contaminated shellfish. They include Paralytic Shellfish Poisoning (PSP), Amnesic Shellfish Poisoning (ASP), and Diarrhetic Shellfish Poisoning (DSP).  2, record 11, English, - paralytic%20shellfish%20poisoning

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Les moules étaient un aliment traditionnel des Premières nations sur la côte, mais le plancton naturel qui contient des toxines peut en faire un aliment fatal. L'empoisonnement marin paralysant peut se produire dans tout mollusque bivalve ou à coquille à charnière. Ne mangez que ceux qui viennent de régions approuvées par Pêches et Océans Canada.  1, record 11, French, - empoisonnement%20marin%20paralysant

Record number: 11, Textual support number: 2 CONT

Plusieurs types de maladies, causées par des biotoxines marines, résultent de la consommation de mollusques ou de crustacés contaminés, notamment l'intoxication par phycotoxine paralysante (IPP), l'intoxication par phycotoxine amnestique (IPA) et l'intoxication par phycotoxine diarrhéique (IPD).  2, record 11, French, - empoisonnement%20marin%20paralysant

Record number: 11, Textual support number: 3 CONT

La marée rouge est une prolifération d'algues qui crée des conditions potentiellement mortelles pour l'être humain. Lorsqu'une marée rouge survient, on relève une explosion de microorganismes appelés dinoflagellés qui produisent l'un des plus puissants poisons naturels au monde. Les mollusques bivalves (coques, moules, pétoncles, huîtres et palourdes) absorbent cette toxine lorsqu'ils consomment les algues en question. La toxine reste dans l'organisme des mollusques bivalves longtemps après que les conditions aient changé et il est impossible de savoir quels mollusques ont été contaminés. Il n'existe pas d'antidote à l'intoxication paralysante par les mollusques.  3, record 11, French, - empoisonnement%20marin%20paralysant

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A genus of micrococci belonging to the family Micrococcaceae, order Eubacteriales. They are gram-positive and on agar produce white, yellow, or orange colored colonies. Some species are pathogenic causing suppurative conditions and elaborating endotoxins destructive to tissue cells. Some produce enterotoxins and are the cause of a common type of food poisoning.  1, record 12, English, - Staphylococcus

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Bactérie Gram positive en forme de coques groupées en amas régulier.  3, record 12, French, - staphylocoque

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 DEF

Cocos gram positivos agrupados en racimos.  2, record 12, Spanish, - estafilococo

Record number: 12, Textual support number: 1 OBS

[Algunos] pueden causar diversas infecciones.  2, record 12, Spanish, - estafilococo

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

Poisoning from a fungus which is ingested either by itself or in food contaminated by the fungus.  3, record 13, English, - mycotoxin%20poisoning

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Intoxication par un champignon microscopique qui s'est développé sur des aliments.  2, record 13, French, - mycotoxicose

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Intoxicación producida por hongos.  2, record 13, Spanish, - micotoxicosis

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Thermoduric bacteria do not prefer to grow at higher temperatures but can survive higher temperatures and heat treatments where other bacteria would die.  4, record 14, English, - thermoduric%20bacteria

Record number: 14, Textual support number: 2 CONT

Pasteurization is a relatively mild heat treatment... Some heat-resistant bacteria survive to spoil the milk after a few days, but these bacteria do not cause food poisoning.  5, record 14, English, - thermoduric%20bacteria

Record number: 14, Textual support number: 1 OBS

Singular of bacteria: bacterium.  6, record 14, English, - thermoduric%20bacteria

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

[...] on appelle bactéries thermorésistantes celles qui résistent à un chauffage de 72 ºC pendant 15 secondes ou à 63 ºC pendant 30 minutes. [...] Alors que certaines [bactéries] sont détruites par un traitement classique de pasteurisation (chauffage à 72 ºC pendant 20 secondes), d'autres résistent encore à 88 ºC pedant 20 secondes. Les bactéries thermorésistantes n'étant pas détruites par la pasteurisation habituelle, leur présence dans le lait cru peut avoir des conséquences graves pour la qualité des produits.  4, record 14, French, - bact%C3%A9ries%20thermor%C3%A9sistantes

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Safety standards in cold chain logistics are applied inconsistently among the provinces and result in enormously high spoilage rates and millions of cases of food poisoning. Despite recent changes, Chinese consumers are often victimized by food that has been mishandled or "temperature abused. "For imported foods, a new labeling system requires both provincial and national-level approvals of labels before goods can be inspected and physically transported.  1, record 15, English, - cold%20chain%20logistics

Record number: 15, Textual support number: 1 OBS

cold chain: a system used to transport vaccines [food or other products] at a constant temperature involving a chain of refrigerators and portable cool boxes.  2, record 15, English, - cold%20chain%20logistics

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Vacciner les enfants. ... Autre problème, en certains endroits la température dépasse 40° pendant d'assez longues périodes; il a donc fallu renforcer la logistique de la chaîne du froid et investir beaucoup d'argent dans les réfrigérateurs robots (surnommés «R2D2» à cause du film sur la guerre des étoiles).  1, record 15, French, - logistique%20de%20la%20cha%C3%AEne%20du%20froid

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

Poisoning from food contaminated with any of various strains of Salmonella.  1, record 16, English, - salmonella%20food%20poisoning

Record 16,  Textual support,  French

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

Discussions will be conducted to define needs for improvements in investigation of food poisoning outbreaks, regulatory control, and educational needs.  2, record 17, English, - regulatory%20control

Record 17,  Textual support,  French

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 CONT

El informe señaló que lo que podría parecer un rechazo público de la ciencia estaba relacionado de modo más plausible con una cuestión de confianza en lo apropiado del control reglamentario.  2, record 17, Spanish, - control%20reglamentario

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 OBS

enterotoxin : An exotoxin that is protein in nature and relatively heat stable, produced by staphylococci, primarily by coagulase-positive Staphylococcus pyogenes var. aureus. Enterotoxin, which on ingestion produces violent vomiting and diarrhea, is the primary factor in staphylococcal food poisoning.  3, record 18, English, - staphylococcal%20enterotoxin

Record number: 18, Textual support number: 2 OBS

staphylococcal enterotoxin: term(s) extracted from the "Disarmament and Peace Keeping" glossary with the permission of the United Nations Office at Geneva.  4, record 18, English, - staphylococcal%20enterotoxin

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

entérotoxine staphylococcique : terme(s) tiré(s) du lexique «Désarmement et Maintien de la Paix» avec l'autorisation de l'Office des Nations Unies à Genève.  2, record 18, French, - ent%C3%A9rotoxine%20staphylococcique

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

The act or process of changing into acid.  2, record 19, English, - acidification

Record number: 19, Textual support number: 1 CONT

Acidification controls the growth of many species of non-starter bacteria in cheese, especially pathogens, food poisoning and gas-producing micro-organisms.  2, record 19, English, - acidification

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

[...] correspond au développement dans le lait de bactéries lactiques qui transforment le lactose en acide lactique.  2, record 19, French, - acidification

Record number: 19, Textual support number: 1 CONT

Sans acidification, la pâte n'est pas fromagère mais «plastique».  3, record 19, French, - acidification

Record number: 19, Textual support number: 1 OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  4, record 19, French, - acidification

Record 19,  Textual support,  Spanish