TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The Yale Food Addiction Scale (YFAS) measures remain the most common empirical approach for operationalizing UPF addiction. ... the YFAS (YFAS 2.0) parallels the Diagnostic and Statistical Manual of Mental Disorders (5th edition; DSM-5) approach for diagnosing SUDs [substance-use disorders]. Specifically, individuals can meet for UPF addiction by endorsing at least two of the 11 symptoms of SUDs with respect to their intake of UPFs (e.g., use despite negative consequences, persistent unsuccessful attempts to cut down, withdrawal), plus clinically significant impairment (e.g., interference with role obligations) or psychological distress.  6, record 1, English, - ultra%2Dprocessed%20food%20addiction

Record number: 1, Textual support number: 1 OBS

ultra-processed; ultraprocessed; highly processed : Being, consisting of, or relating to a food product whose form and substance have gone through multiple processes of modification along with the addition of such ingredients as sugars, salt, fats, and artificial preservatives, colors, or flavors.  7, record 1, English, - ultra%2Dprocessed%20food%20addiction

Record number: 1, Textual support number: 2 OBS

addiction: The word "addiction" is sometimes considered stigmatizing.  8, record 1, English, - ultra%2Dprocessed%20food%20addiction

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

D'après une étude [...], les produits alimentaires hautement transformés sont capables de susciter une dépendance au même titre que la nicotine, la cocaïne ou l'héroïne [...] Cette enquête a impliqué l'examen de 281 études menées dans 36 pays distincts, et les résultats indiquent qu'environ 14 % des adultes présentent une dépendance aux aliments hautement transformés.  3, record 1, French, - d%C3%A9pendance%20aux%20aliments%20ultratransform%C3%A9s

Record number: 1, Textual support number: 1 OBS

aliment ultratransformé : Plat, collation ou boisson issus de l'industrie agroalimentaire, dont le processus de fabrication, en plusieurs étapes, comprend l'ajout de plus de cinq ingrédients, additifs et/ou composés chimiquement modifiés.  6, record 1, French, - d%C3%A9pendance%20aux%20aliments%20ultratransform%C3%A9s

Record number: 1, Textual support number: 2 OBS

addiction aux aliments ultratransformés; addiction aux aliments ultra-transformés : Au Québec, l'emploi du mot «addiction» est critiqué comme synonyme non standard de «dépendance», mais son emploi est accepté ailleurs dans la francophonie. Il peut également être parfois considéré comme stigmatisant.  7, record 1, French, - d%C3%A9pendance%20aux%20aliments%20ultratransform%C3%A9s

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Regulatory status. Health Canada expects the applicant to provide information on the regulatory status of the product in the jurisdictions of the key regulatory authorities. In other words, the applicant should indicate whether the product has been classified as, for example, a prescription drug product, non-prescription product, behind-the-counter product or food supplement.  2, record 2, English, - regulatory%20status

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Statut réglementaire. Santé Canada s'attend à ce que le demandeur fournisse des renseignements sur le statut réglementaire du produit dans le ressort des principales autorités réglementaires. Autrement dit, le demandeur devrait indiquer si le produit a été classé comme étant, par exemple, un médicament sur ordonnance, un produit vendu sans ordonnance, un médicament sous contrôle pharmaceutique ou un supplément alimentaire.  2, record 2, French, - statut%20r%C3%A9glementaire

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Sustainable food products include those made from upcycled ingredients, using minimal packaging and sourced from local, sustainable farms – and all of those start with the product development team. Consumers are becoming increasingly aware of the effects of their food choices and are looking for products that align with their values. By incorporating sustainable practices into their product development process, companies can develop products that are not only environmentally and socially responsible but also meet the needs and preferences of consumers increasingly seeking sustainable options.  3, record 3, English, - sustainable%20food%20product

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Acheter des produits alimentaires écoresponsables, [soit des] produits présentant un critère de développement durable parmi les suivants : biologique; équitable; produit certifié bien-être animal; produits provenant de fermes non conventionnelles, pêcheries durables, végétarien complet (faible en CO2), local.  3, record 3, French, - produit%20alimentaire%20%C3%A9coresponsable

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Food cost is simply how much you pay for the ingredient or product that you purchase.... Pricing is the other side of the equation where you take that initial food cost and determine what the ultimate set markup price will be for your menus or services.  2, record 4, English, - food%20cost

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Mais il existe une alternative, basée sur une connaissance claire de vos coûts alimentaires et sur une formule efficace pour les gérer[,] car réaliser des plats délicieux ne suffit pas. Pour que votre activité soit rentable, vous devez aussi savoir combien cela vous coûte de les préparer.  2, record 4, French, - co%C3%BBt%20des%20aliments

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

All the rheological and structural(geometrical and surface) attributes of a food product perceptible by means of mechanical, tactile and, where appropriate, visual and auditory receptors.  2, record 5, English, - texture

Record number: 5, Textual support number: 1 OBS

texture: designation and definition standardized by ISO.  3, record 5, English, - texture

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Ensemble des propriétés rhéologiques et de structures (géométrique et de surface) d'un produit alimentaire, perceptibles par les mécano-récepteurs, les récepteurs tactiles et, éventuellement, par les récepteurs visuels et auditifs.  2, record 5, French, - texture

Record number: 5, Textual support number: 1 OBS

texture : désignation et définition normalisées par l'ISO et par l'AFNOR.  3, record 5, French, - texture

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 CONT

La textura de un alimento es el conjunto de características de éste que percibimos a través de la masticación, el tacto, la vista y el oído.  1, record 5, Spanish, - textura

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

An export certificate is a type of official assurance, providing an importing country with confirmation from the Canadian government – in this case, the Canadian Food Inspection Agency(CFIA) – that your product or commodity meets certain standards and requirements.  1, record 6, English, - export%20certificate

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Un certificat d'exportation est un genre d'assurance officielle, fournissant au pays importateur la confirmation du gouvernement canadien, dans ce cas, l'Agence canadienne d'inspection des aliments (ACIA), que votre produit ou marchandise respecte certaines normes et exigences.  1, record 6, French, - certificat%20d%27exportation

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Certified seed is the product of a production process designed to deliver specific plant breeding achievements to farmers and the food industry. In other words, it is true-to-type. True-to-type means all the benefits developed by the plant breeder are retained as the seed is multiplied over a number of specific number of generations(to the Certified seed stage) from the small amount of seed developed by the plant breeder.  1, record 7, English, - certified%20seed

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Une semence Certifiée est l'aboutissement d'un processus de production conçu pour procurer aux agriculteurs et à l'industrie alimentaire des résultats précis en matière de sélection végétale. Autrement dit, il s'agit d'une semence de type pur.  1, record 7, French, - semence%20certifi%C3%A9e

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 CONT

Solamente podrán comercializarse plantas de café (C. arabica) que hayan sido producidas a partir de semillas certificadas.  1, record 7, Spanish, - semilla%20certificada

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

The hot-fill process consists of heating the food product to an adequate temperature to destroy the yeast, mold, and limited types of bacteria that can grow in the food, and then holding the food at that temperature for an adequate amount of time to destroy these microorganisms.... The hot product is then filled directly into the container or package.... The hot product sterilizes the package.  3, record 8, English, - hot%2Dfill%20process

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Procédé de conservation des produits alimentaires selon lequel le contenu d'un emballage est porté à température de pasteurisation ou de stérilisation avant le remplissage, ce qui permet de stériliser également l'emballage lui-même.  3, record 8, French, - remplissage%20%C3%A0%20chaud

Record number: 8, Textual support number: 1 OBS

Traitement suffisant pour assurer la conservation des liquides ou des semi-liquides acides.  4, record 8, French, - remplissage%20%C3%A0%20chaud

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

La firma ha instalado más de 1000 máquinas de envasado en caliente en todo el mundo.  1, record 8, Spanish, - envasado%20en%20caliente

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Food inflation is the progressive increase in the value of all food goods. Food price rise is the increase in the price of a product at the retail level.  1, record 9, English, - food%20inflation

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

L'inflation alimentaire est l'augmentation progressive de la valeur de tous les produits alimentaires. La hausse du prix des aliments est l'augmentation du prix d'un produit au détail.  2, record 9, French, - inflation%20alimentaire

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

What does benefit, harm and uncertainty mean? The regulation of consumer health products is based on the principle that the product's benefit must exceed any potential harm, with a reasonable degree of certainty. Benefit may be defined as any intended useful, positive effect obtained, whereas harm is any unintended effect that may cause injury or diminish human health in any way. Benefit and harm are not absolute, and Health Canada recognizes that uncertainties exist with respect to both the benefit and harm that may result from being exposed to a food or health product.  2, record 10, English, - benefit%2Dharm%2Duncertainty

Record number: 10, Textual support number: 1 PHR

benefit-harm-uncertainty assessment, benefit-harm-uncertainty profile  3, record 10, English, - benefit%2Dharm%2Duncertainty

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

avantages-méfaits-incertitudes; avantages, méfaits et incertitudes : désignations inusitées au singulier.  1, record 10, French, - avantages%2Dm%C3%A9faits%2Dincertitudes

Record number: 10, Textual support number: 1 PHR

profil avantages-méfaits-incertitudes  1, record 10, French, - avantages%2Dm%C3%A9faits%2Dincertitudes

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 CONT

En este artículo se revisarán las características farmacológicas de los nuevos anticoagulantes orales dabigatrán, rivaroxabán y apixabán, así como los datos clínicos disponibles sobre su indicación para la prevención de ictus en pacientes con fibrilación auricular, y sus potenciales ventajas, desventajas e incertidumbres frente a los antagonistas de la vitamina K.  1, record 10, Spanish, - ventajas%2C%20desventajas%20%20e%20%20incertidumbres

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

IP grain in general refers to specialty production, segregation, and identification of food grade varieties... so the end user of the product is assured that the specific variety is pure and meets minimum standards.  3, record 11, English, - identity%2Dpreserved%20grain

Record number: 11, Textual support number: 1 OBS

To preserve a [grain] product’s unique traits or value, identity preservation demands significant steps during production, harvesting, storage and processing to segregate the crop from other varieties.  4, record 11, English, - identity%2Dpreserved%20grain

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Le grain à identité préservée est entreposé de manière à maintenir une ségrégation.  3, record 11, French, - grain%20%C3%A0%20identit%C3%A9%20pr%C3%A9serv%C3%A9e

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

The world’s first laboratory-grown beef burger was flipped out of a petri dish and into a frying pan on Monday, with food tasters declaring it tasted "close to meat." Grown in vitro from cattle stem cells at a cost of 250,000 euros ($332,000), the burger was cooked and eaten in front of television cameras to gain the greatest media coverage for the culmination of a five-year science experiment. Resembling a standard circular-shaped red meat patty, it was created by knitting together 20,000 strands of laboratory-grown protein, combined with other ingredients normally used in burgers, such as salt, breadcrumbs and egg powder. Red beet juice and saffron were added to give it color.  1, record 12, English, - laboratory%2Dgrown%20beef%20burger

Record number: 12, Textual support number: 1 OBS

The first laboratory-produced meat patty (cultured beef burger) presented in London on August 5, 2013, by Dr. Mark Post, a physiologist from Maastricht University in the Netherlands, was dubbed the "Frankenburger." The professor and his colleagues produced the meat-like substance by cultivating muscle tissue from cow stem cells in fetal serum and other growth-promoting materials (vitamines, amino acids, growth hormones, sugar, etc.). The laboratory-grown meat at this stage of development is prohibitively expensive, but might one day become a substitute for "real" meat. The product needs to be enhanced to improve its texture, taste and appearance. Some scientists predict that cultured meat might be commercially available within a decade. Others say that it will be possible to grow it in one’s own kitchen within 20 years.  13, record 12, English, - laboratory%2Dgrown%20beef%20burger

Record number: 12, Textual support number: 2 OBS

The development of meat substitutes is praised on ethical grounds by animal rights or welfare activists since these products have the potential to greatly reduce the inhumane raising and slaughtering of animals raised for meat. Environmentalists, economists and scientists support these products since they might one day be a cost-effective means of meeting world demands for meat, while greatly reducing greenhouse gas emissions and waste, as well as the use of water, farmland and animal feed that make intensive animal farming unsustainable. On the other hand, natural food advocates have serious doubts concerning ingredients needed to grow and enhance these products, and the long term safety of their consumption; and meat industry proponents argue that the technology still requires stem cell donors(the cells from a single donor cannot replicate indefinitely) and that the product remains a far cry from "real" meat. Only time will tell if these products will, in a perhaps not so distant future, entirely replace, or only supplement, the meat industry.  13, record 12, English, - laboratory%2Dgrown%20beef%20burger

Record number: 12, Textual support number: 3 OBS

cultured beef hamburger: A "hamburger" is a minced beef patty. Terms such as "cultured beef hamburger" could therefore be considered pleonastic. The term "burger" is the shortened form of "hamburger." While burgers are traditionally made of beef, non-beef burgers have become popular, and modifiers such as "veggie," "tuna," "chicken," "nut," and "soya" are used to describe them. Given this relatively new reality, the use of seemingly pleonastic terms such as "cultured beef burger" may be justified.  13, record 12, English, - laboratory%2Dgrown%20beef%20burger

Record number: 12, Textual support number: 4 OBS

The combination of terms such as "hamburger," "cultured," "laboratory," "in vitro" and their short forms to create neologisms designating this product yields an impressive number of synonyms. This will remain the case as long as terminology used to describe this relatively new concept is not well established.  13, record 12, English, - laboratory%2Dgrown%20beef%20burger

Record number: 12, Textual support number: 5 OBS

synthetic hamburger; artificial hamburger: The terms "synthetic meat" and "artificial meat" designate products that imitate meat but that are not necessarily laboratory-grown from animal cells. Hence, the use of qualifiers such as "synthetic" and "artificial" might lead to confuse a cultured hamburger with, for example, a soy-based burger.  13, record 12, English, - laboratory%2Dgrown%20beef%20burger

Record number: 12, Textual support number: 6 OBS

Terms such as "Frankenburger" that do not include the modifier "beef" might very well be used some day to designate similar laboratory-grown products made from animal cells other than beef.  13, record 12, English, - laboratory%2Dgrown%20beef%20burger

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Cet hamburger synthétique, surnommé le «Frankenburger», a été élaboré dans le laboratoire de l'université de Maastricht en trois mois à [partir] de cellules souches de bœuf. En septembre 2011, un expert en physiologie de cette université, Mark Post, avait annoncé son projet de développer avec son équipe une viande de synthèse. [...] Les 20 000 fibres de muscles ont été cultivées en laboratoire, pressées ensemble, colorées avec du jus de betterave et assaisonnées de safran afin de donner une couleur rouge au «Frankenburger» qui aurait eu un aspect naturel gris sans ces modifications.  15, record 12, French, - hamburger%20in%20vitro

Record number: 12, Textual support number: 1 OBS

Il s'agit du premier hamburger créé en laboratoire et présenté à Londres le 5 août 2013 pour dégustation. Ce steak haché de viande synthétique a été confectionné à partir de cellules souches de vache cultivées dans un milieu contenant des acides aminées, des vitamines, du sérum fœtal et des hormones de croissance. On y a ajouté de la chapelure, du sel, de la poudre d'œuf ainsi que du jus de betterave et du safran pour la couleur. Certains scientifiques disent que ce type de produit pourrait être cultivé à la maison d'ici vingt ans. C'est une solution envisageable pour diminuer les émissions de gaz à effet de serre attribuables aux animaux d'élevage tout en répondant à la demande mondiale en viande bovine qui risque de doubler d'ici 2050.  16, record 12, French, - hamburger%20in%20vitro

Record number: 12, Textual support number: 2 OBS

steak in vitro; steak cultivé en laboratoire à partir de cellules souches; steak de viande artificielle : Ce nouveau produit ayant davantage l'apparence et la consistance de viande hachée que de bifteck, ces termes sont employés pour évoquer l'idée de «steak haché» tel que lorsqu'on parle de «steak tartare».  16, record 12, French, - hamburger%20in%20vitro

Record number: 12, Textual support number: 3 OBS

La terminologie n'est pas bien établie pour désigner ce concept, comme en témoigne le nombre de termes utilisés. La combinaison de termes tels que burger, hamburger, steak, cellules souches, cultivé, laboratoire et in vitro, se décline à l'infini, et on compte, parmi les synonymes utilisés, de nombreuses locutions plus ou moins longues.  16, record 12, French, - hamburger%20in%20vitro

Record number: 12, Textual support number: 4 OBS

steak de viande artificielle; hamburger synthétique; hamburger artificiel : Étant donné l'emploi des termes «viande synthétique» et «viande artificielle» pour désigner des produits imitant la viande qui ne sont pas nécessairement cultivés en laboratoire à partir de cellules animales, il y a, sans contexte, risque de confusion avec des imitations à base de soja, par exemple.  16, record 12, French, - hamburger%20in%20vitro

Record number: 12, Textual support number: 5 OBS

burger de cellules souches : Le produit est fabriqué à partir de cellules souches, mais le produit fini est constitué de cellules de muscles plutôt que de cellules souches. (Les cellules souches se transforment en myocytes ou cellules musculaires qui forment des fibres musculaires.)  16, record 12, French, - hamburger%20in%20vitro

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

... marine food resources include stock resources, genetic resources and product resources(natural products and active substance), which are related to capture fisheries, aquaculture and new bio-industry(marine medicine and biologic products) respectively.  2, record 13, English, - marine%20food%20resource

Record number: 13, Textual support number: 1 OBS

marine food resources: designation usually used in the plural.  3, record 13, English, - marine%20food%20resource

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

ressource alimentaire marine; ressource alimentaire de la mer : désignations habituellement utilisées au pluriel.  3, record 13, French, - ressource%20alimentaire%20marine

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Cannabis tinctures are a liquid food product obtained by macerating cannabis flowers in strong, flavourless spirits and then boiling the mixture several hours. A CO₂ extraction process is also used. The resulting liquid is usually mixed with a neutral oil and packaged with a dropper.  2, record 14, English, - cannabis%20tincture

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

La teinture de cannabis est un liquide alimentaire obtenu par un procédé de macération des fleurs de cannabis dans un alcool fort sans goût qui est ensuite bouilli pendant quelques heures ou par un procédé d'extraction au CO₂. Le liquide obtenu est généralement mélangé avec une huile neutre et souvent offert avec un compte-gouttes.  1, record 14, French, - teinture%20de%20cannabis

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

Referring to a food product that has been packaged before being placed for sale.  3, record 15, English, - prepackaged

Record number: 15, Textual support number: 1 OBS

With respect to a dairy product, means a dairy product that is packaged in a container in such a manner that it is ordinarily sold to or used or purchased by a consumer without being repackaged.  4, record 15, English, - prepackaged

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Se dit d'un produit alimentaire placé dans un emballage avant sa [mise en marché].  3, record 15, French, - pr%C3%A9emball%C3%A9

Record number: 15, Textual support number: 1 OBS

Dans le cas d'un produit laitier, qualifie celui qui est mis dans un contenant de façon à être ordinairement vendu au consommateur, acheté ou utilisé par lui sans avoir été réemballé.  4, record 15, French, - pr%C3%A9emball%C3%A9

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

Information about the quantity of nutrients, carbohydrates, fats, proteins, vitamins and minerals present in a food product.  3, record 16, English, - nutritional%20information

Record number: 16, Textual support number: 1 CONT

Nutritional information is a collection of nutrients and their values that are present in a food product. The most common nutrients include energy(kilojoules or calories), protein, fat, saturated fat, carbohydrate, sugars, and sodium(a component of salt).  4, record 16, English, - nutritional%20information

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

[...] information [...] concernant la quantité des nutriments[,] glucides, lipides, protéines, vitamines et minéraux [...] présents dans un produit alimentaire.  1, record 16, French, - information%20nutritionnelle

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 DEF

Información sobre la cantidad de nutrientes, carbohidratos, grasas, proteínas, vitaminas y minerales presentes en un producto alimentario.  2, record 16, Spanish, - informaci%C3%B3n%20nutricional

Record number: 16, Textual support number: 1 CONT

La información nutricional de un alimento debe incluir el valor energético y determinados nutrientes como grasas, azúcares y proteínas. [...] Toda la información nutricional debe figurar en el mismo campo visual, por eso lo ideal es publicarla en una tabla en la cual se registran y ordenan todos los datos correspondientes.  1, record 16, Spanish, - informaci%C3%B3n%20nutricional

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

The focus of the Fair Labelling Practices Program is to develop policy dealing with consumer protection against product misrepresentation, mislabelling and fraud in the food sector and to provide this to the various commodity groups within the CFIA [Canadian Food Inspection Agency] to enforce within their areas of jurisdiction.  1, record 17, English, - Fair%20Labelling%20Practices%20Program

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

Le Programme des pratiques équitables d'étiquetage s'intéresse principalement à l'élaboration de politiques relatives à la protection des consommateurs contre la mauvaise interprétation des produits, l'étiquetage trompeur et la fraude dans le secteur de l'alimentation. Il communique ces politiques aux différents groupes de produits alimentaires de l'ACIA [Agence canadienne d'inspection des aliments] pour qu'ils les mettent à exécution dans leurs domaines de compétence.  1, record 17, French, - Programme%20des%20pratiques%20%C3%A9quitables%20d%27%C3%A9tiquetage

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Organic integrity is what separates organic food from non-organic food, referring to the adherence to organic standards at the production level, which must be maintained through handling to the point of final sale, for the final product to be labeled and/or marketed as organic.  1, record 18, English, - organic%20integrity

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Préparer les produits biologiques, en étant notamment attentif aux méthodes de transformation et de manipulation, afin de maintenir l'intégrité biologique et les qualités essentielles du produit à tous les stades de la production.  1, record 18, French, - int%C3%A9grit%C3%A9%20biologique

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

The rapid cooling of a food product before shipping or storing it.  3, record 19, English, - precooling

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Refroidissement rapide d'un produit alimentaire avant expédition ou entreposage.  3, record 19, French, - pr%C3%A9r%C3%A9frig%C3%A9ration

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 DEF

Proceso para reducir la temperatura que trae el producto después de la cosecha, con el fin de hacer más lenta la respiración del mismo, reducir al mínimo la susceptibilidad al ataque de microorganismos, reducir pérdidas de peso y disminuir la carga térmica para el vehículo de transporte o la cámara de almacenamiento.  1, record 19, Spanish, - prerrefrigeraci%C3%B3n

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

Food prepared by the food industry for human or animal consumption that is unsafe due to contamination.  1, record 20, English, - contaminated%20food%20product

Record number: 20, Textual support number: 1 OBS

contaminated food product : designation and definition standardized by the Canadian Capability-Based Planning Terminology Committee and the Translation Bureau.  2, record 20, English, - contaminated%20food%20product

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Aliment préparé par l'industrie alimentaire et destiné à la consommation humaine ou animale, et qui est dangereux en raison de sa contamination.  1, record 20, French, - produit%20alimentaire%20contamin%C3%A9

Record number: 20, Textual support number: 1 OBS

produit alimentaire contaminé : désignation et définition normalisées par le Comité de terminologie de la planification axée sur les capacités au Canada et le Bureau de la traduction.  2, record 20, French, - produit%20alimentaire%20contamin%C3%A9

Record 20,  Textual support,  Spanish

Record number: 20, Textual support number: 1 DEF

Producto que contiene microorganismos, bacterias, plaguicidas, partículas radioactivas o cualquier otra materia extraña física o química, lo cual hace al producto nocivo para el consumo.  2, record 20, Spanish, - producto%20alimentario%20contaminado

Record number: 20, Textual support number: 1 CONT

El Organismo de Normas Alimentarias de la Gran Bretaña intensificó el retiro masivo del mercado de productos alimentarios contaminados con un colorante rojo que causa cáncer, el sudan-1, y en China, los medios de difusión informaron que en 12 provincias y municipios del país se había encontrado sudan-1 en algunos alimentos.  1, record 20, Spanish, - producto%20alimentario%20contaminado

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

The activities intended to achieve an environment conducive to human health, comfort, safety, and well-being.  5, record 21, English, - environmental%20hygiene

Record number: 21, Textual support number: 1 CONT

"Environmental health"... include[ s] the coordination or provision of education, regulation, and consultation related to food protection, hazardous substances and product safety, water supply sanitation, waste disposal, environmental pollution control, occupational health and safety, public health nuisance control, institutional sanitation, recreational sanitation including swimming pool sanitation and safety, and housing code enforcement for health and safety purposes.  5, record 21, English, - environmental%20hygiene

Record number: 21, Textual support number: 1 OBS

environmental health; EH: designations standardized by NATO.  6, record 21, English, - environmental%20hygiene

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Ensemble des mesures qui ont pour objet de créer les conditions de l'environnement les plus favorables à la santé.  4, record 21, French, - hygi%C3%A8ne%20de%20l%27environnement

Record number: 21, Textual support number: 1 OBS

hygiène du milieu; EH : désignations normalisées par l'OTAN.  5, record 21, French, - hygi%C3%A8ne%20de%20l%27environnement

Record 21,  Textual support,  Spanish

Record number: 21, Textual support number: 1 DEF

[Conjunto de actividades destinadas a] mantener las condiciones sanitarias del entorno para evitar que éste afecte la salud de las personas.  3, record 21, Spanish, - higiene%20ambiental

Record number: 21, Textual support number: 1 CONT

La higiene ambiental [...] implica el cuidado de los factores químicos, físicos y biológicos externos a la persona. Se trata de factores que podrían incidir en la salud: por lo tanto, el objetivo de la higiene ambiental es prevenir las enfermedades a partir de la creación de ambientes saludables.  3, record 21, Spanish, - higiene%20ambiental

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Liquor store managers supervise the operations of free-standing stores that specialize in the sale of spirits. Additionally, many supermarkets or food stores licensed to sell liquor typically segregate this department as a separate entity and hire liquor store managers. One of the major responsibilities of the liquor store manager is to control inventory, which involves regularly counting all product on hand and in storage, analyzing sales and traffic trends, and then basing future orders off forecasts made from this information. The store manager works to ensure their employees keep product restocked on shelves and that the sales area is kept clean and customer-friendly.  2, record 22, English, - liquor%20store%20manager

Record 22,  Textual support,  French

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

[A surface, an equipment piece or a utensil] that may come into contact with food products during production, processing, and packaging.  3, record 23, English, - food%20contact%20surface

Record number: 23, Textual support number: 1 CONT

Food contact surfaces are anywhere an exposed surface or object has direct contact with the unpackaged RTE [ready-to-eat] product.  2, record 23, English, - food%20contact%20surface

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 CONT

Une surface de contact alimentaire ou SCA est une surface ou un objet exposé qui entre en contact direct avec des produits PAM [prêt-à-manger] non emballés.  2, record 23, French, - surface%20de%20contact%20alimentaire

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

The Food and Drug Administration(FDA) is establishing a unique device identification(UDI) system to standardize and adequately identify medical devices through their distribution and use. When fully implemented, the label of most medical devices will include a unique device identifier in human and machine readable form. The unique device identifier is a unique set of alphanumeric codes consisting of both a device identifier(company and product code) and a production identifier(specific manufacturing information).  3, record 24, English, - unique%20device%20identifier

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

L'identifiant unique des dispositifs (IUD) permet d'assurer la traçabilité des dispositifs médicaux au travers d'un code international, unique et non ambigu, identifiant chaque dispositif médical (DM) tout au long de son cycle de vie.  4, record 24, French, - identifiant%20unique%20des%20dispositifs

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

Hard snuff is defined as a "smokeless, dissolvable tobacco product in lozenge, bit or tablet form that contains as an ingredient compressed, powdered tobacco with nicotine, that is intended for human consumption and that is not regulated as a food or drug or approved as nicotine replacement therapy. "  1, record 25, English, - hard%20snuff

Record 25,  Textual support,  French

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

The DNA [deoxyribonucleic acid] sequences extending on either side of a specific locus or gene.  1, record 26, English, - flanking%20region

Record number: 26, Textual support number: 1 CONT

In food legislation : for the establishment of adequate product tracing systems and in order to distinguish safety evaluated products from unevaluated ones, it will be necessary to have the information on the sequence of the insert and on the flanking regions as well as reference materials of the transgenic animal and its conventional counterpart.  1, record 26, English, - flanking%20region

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

Pour mettre en place des systèmes adéquats de traçage des produits et séparer les produits qui ont de ceux qui n'ont pas fait l'objet d'une évaluation de la sécurité sanitaire, il sera nécessaire d'avoir des renseignements sur la séquence de l'élément inséré et les régions contiguës, et d'avoir les matériaux de référence de l'animal transgénique et de l'animal traditionnel de référence.  1, record 26, French, - r%C3%A9gion%20contigu%C3%AB

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

In order to identify nutritional issues that need further investigation, an integrated nutritional evaluation will need to combine all the information related to the nutritional aspects of the complex GM [genetically modified] animal-derived food product. This has to be done in addition to the integrated toxicological evaluation.  2, record 27, English, - integrated%20nutritional%20evaluation

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

Afin de déterminer quels sont les aspects nutritionnels dont l'étude doit être poursuivie, l'évaluation nutritionnelle intégrée devra recenser tous les éléments d'information relatifs aux aspects nutritionnels du produit alimentaire complexe dérivé d'animaux transgéniques. Cette évaluation viendra s'ajouter à l'évaluation toxicologique intégrée.  2, record 27, French, - %C3%A9valuation%20nutritionnelle%20int%C3%A9gr%C3%A9e

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

The required information on a food label includes the common name or standard name of identity, product descriptors, ingredient list, net product weight, and name and address of the manufacturer, packer or distributor.  2, record 28, English, - product%20descriptor

Record 28,  Textual support,  French

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

Following the phase of hazard identification, hazard characterization and food intake assessment, an integrated toxicological evaluation will combine all the information in relation to the food safety of the complex GM [genetically modified] animal-derived food product. This integrated toxicological evaluation needs to identify food safety issues that may require additional investigation, including traditional toxicity testing.  2, record 29, English, - integrated%20toxicological%20evaluation

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 CONT

Après la phase d'identification et de caractérisation des dangers et d'étude de l'ingestion alimentaire, une évaluation toxicologique intégrée combinera toutes les informations relatives à la sécurité sanitaire des denrées alimentaires complexes issues d'animaux génétiquement modifiés. Cette évaluation devra déterminer quelles sont les questions de sécurité sanitaire pouvant nécessiter des études supplémentaires, y compris des études de toxicité classiques.  2, record 29, French, - %C3%A9valuation%20toxicologique%20int%C3%A9gr%C3%A9e

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 CONT

In assessing the safety of food from recombinant-DNA [deoxyribonucleic acid] animals, the approach should take into account all of the following : the nature of the recombinant-DNA construct and its expression product(s), if any; the health status of the recombinant-DNA animal; and the composition of foods produced from recombinant-DNA animals, including key nutrients.  1, record 30, English, - expression%20product

Record 30,  Textual support,  French

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

... the unintentional and incidental commingling of trace amounts of one type of seed, grain or food product with another.  1, record 31, English, - adventitious%20presence

Record 31,  Textual support,  French

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 CONT

In the EU [European Union], a food additive is permitted to be present in a final product made of more than one ingredient(also called a compound foodstuff) even if this food additive is not allowed in this final product, as long as the food additive is permitted in one of the ingredients of the compound food. This is called the carry-over principle. This principle does not apply to : infant formula, follow on formula, processed cereal-based foods, baby foods and dietary foods for special medical purposes intended for infants and young children, except where specially provided for.  2, record 32, English, - carry%2Dover%20principle

Record 32,  Textual support,  French

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

The Canadian Bottled Water Association (CBWA) was founded in 1992 to represent the Canadian bottled water industry and to ensure a high standard of quality for bottled water. [Its] members produce and distribute about 85 per cent of the bottled water sold in Canada. The CBWA is the Canadian chapter of the International Council of Bottled Water Associations.  5, record 33, English, - Canadian%20Bottled%20Water%20Association

Record number: 33, Textual support number: 2 OBS

Mission. The Canadian Bottled Water Association(CBWA) supports and promotes bottled water as a healthy, safe and convenient food product. CBWA members are committed to environmentally responsible practices.  5, record 33, English, - Canadian%20Bottled%20Water%20Association

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

L'ACEE a été fondée en 1992 pour représenter l'industrie canadienne de l'eau embouteillée et pour assurer un niveau élevé de qualité pour l'eau embouteillée. [Ses] membres embouteillent et distribuent environ 85 % de l'eau embouteillée vendue au Canada. L'ACEE est le chapitre canadien du Conseil international des associations d'embouteilleurs d'eau.  4, record 33, French, - Association%20canadienne%20des%20eaux%20embouteill%C3%A9es

Record number: 33, Textual support number: 2 OBS

Mission. L'[ACEE] soutient et fait la promotion [de] l'eau embouteillée en tant qu'aliment sain, sécuritaire et accessible. Les membres de l'ACEE embouteillent l'eau en respectant les concepts du développement durable et les pratiques environnementales responsables.  4, record 33, French, - Association%20canadienne%20des%20eaux%20embouteill%C3%A9es

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 CONT

Incipient spoilage involves the spoilage of canned food prior to the time it is thermally processed. Incipient spoilage can take place at any time prior to the thermal process. This microbiological growth may challenge the thermal process designed for the product.  2, record 34, English, - incipient%20spoilage

Record 34,  Textual support,  French

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 DEF

A person who refrains from using any animal product whatever for food, clothing, or any other purpose.  1, record 35, English, - vegan

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 DEF

Personne qui exclut de son alimentation tout produit d'origine animale […] et adopte un mode de vie respectueux des animaux (habillement, transports, loisirs…).  2, record 35, French, - v%C3%A9g%C3%A9talien%20int%C3%A9gral

Record number: 35, Textual support number: 1 OBS

Ne pas confondre avec «végétalien» qui concerne uniquement l'alimentation.  3, record 35, French, - v%C3%A9g%C3%A9talien%20int%C3%A9gral

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 CONT

Food safety standards vary in degree of complexity and enforceability, from federal regulations that mandate specific standards for a particular food product to general advice for the consumer on safe food handling practices at home.  3, record 36, English, - food%20safety%20standard

Record 36,  Textual support,  French

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

The dry product obtained by the reaction of a food grade neutralizing agent on edible casein or fresh edible casein curd, the product of which is then subjected to an appropriate drying treatment.  1, record 37, English, - edible%20caseinate

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 DEF

Produit obtenu par la réaction d'un neutralisant alimentaire avec de la caséine comestible ou un caillé frais de caséine comestible, après un séchage approprié.  2, record 37, French, - cas%C3%A9inate%20alimentaire

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 DEF

The dry product obtained by separating, washing and drying the coagulum of skim milk, where the coagulum is obtained by precipitation with a food grade acid.  2, record 38, English, - edible%20casein

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 DEF

Produit obtenu par la séparation, le lavage et le séchage du coagulum de lait écrémé, le coagulum étant réalisé par précipitation au moyen d'un acide alimentaire.  3, record 38, French, - cas%C3%A9ine%20alimentaire

Record 38,  Textual support,  Spanish

Record number: 38, Textual support number: 1 DEF

Producto lácteo obtenido mediante la separación, lavado y secado del coágulo de la leche desnatada (descremada) y/o de otros productos obtenidos de la leche, el coágulo se obtiene mediante la reacción del cuajo u otras enzimas coagulantes.  1, record 38, Spanish, - case%C3%ADna%20de%20cuajo%20alimentaria

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 DEF

The conditions and measures necessary for the production, processing, storage and distribution of food designed to ensure a safe, sound, wholesome product fit for human consumption.  1, record 39, English, - food%20hygiene

Record number: 39, Textual support number: 1 OBS

Food hygiene refers to avoiding microbiological contamination of food with harmful microorganisms.  1, record 39, English, - food%20hygiene

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 DEF

[Ensemble des] conditions et mesures nécessaires pour la production, l'élaboration, l'emmagasinage et la distribution des denrées alimentaires afin d'obtenir des produits en bon état, salubres, inoffensifs et convenables pour la consommation humaine.  1, record 39, French, - hygi%C3%A8ne%20alimentaire

Record 39,  Textual support,  Spanish

Record number: 39, Textual support number: 1 DEF

Condiciones y medidas necesarias para la producción, elaboración, almacenamiento, distribución, comercialización y hasta la preparación culinaria de los alimentos destinadas a garantizar un producto inocuo, en buen estado y comestible, apto para el consumo humano.  1, record 39, Spanish, - higiene%20de%20los%20alimentos

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 DEF

[Referring to a food that is] made poorer in quality or unusable for its original purpose by the addition of some other substance ...  2, record 40, English, - adulterated

Record number: 40, Textual support number: 1 CONT

Foods were considered adulterated if they included a deleterious ingredient or any material of less value than understood by name.  3, record 40, English, - adulterated

Record number: 40, Textual support number: 1 PHR

adulterated food, adulterated milk, adulterated product  4, record 40, English, - adulterated

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 CONT

Un aliment était considéré [comme] falsifié s'il contenait un ingrédient dangereux ou du matériel de moindre valeur que ne le laissait supposer son nom.  3, record 40, French, - falsifi%C3%A9

Record number: 40, Textual support number: 1 PHR

aliment falsifié, lait falsifié, produit alimentaire falsifié  4, record 40, French, - falsifi%C3%A9

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 DEF

[A] person who acquires for sale under their own label any food product packed by another person...  1, record 41, English, - first%20dealer

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 DEF

[...] personne qui acquiert un produit alimentaire emballé par une autre personne pour le vendre sous sa propre étiquette.  1, record 41, French, - premier%20commer%C3%A7ant

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 OBS

[In the Meat Inspection Regulations, 1990, ] animal food means a meat product identified for use as food for an animal that is not a food animal [for human consumption. ]  1, record 42, English, - animal%20food

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 OBS

[Dans le Règlement de 1990 sur l'inspection des viandes,] aliment pour animaux [fait référence à un] produit de viande désigné comme aliment destiné à un animal, à l'exclusion d'un animal pour alimentation humaine.  1, record 42, French, - aliment%20pour%20animaux

Record 42,  Textual support,  Spanish

Record number: 42, Textual support number: 1 CONT

Los alimentos para animales son mezclas de nutrientes elaborados en forma tal que responden a requerimientos de cada especie, edad, tipo de explotación a que se destina el animal, bien sea suministrado como única fuente de alimento o como complemento de otras fuentes nutricionales.  1, record 42, Spanish, - alimento%20para%20animales

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 CONT

Grades establish product quality requirements depending on the food commodity, which may include parameters such as flavor, aroma, texture, colour, moisture, size, maturity, firmness, shape, cleanliness, density, clarity, fat content, condition of the food, as well as different types of defects.  1, record 43, English, - grade

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 CONT

Les catégories établissent les exigences en matière de qualité du produit selon le produit alimentaire, lesquelles peuvent comprendre des caractéristiques telles que la saveur, l'arôme, la texture, la couleur, l'humidité, la taille, la maturité, la fermeté, la forme, la propreté, la densité, la limpidité, la teneur en matière grasse, la condition de l'aliment ainsi que différents types de défauts.  1, record 43, French, - cat%C3%A9gorie

Record 43,  Textual support,  Spanish

Record number: 43, Textual support number: 1 CONT

Al hablar de calidad de la canal, hay que referirse a las características de la canal tendientes a predecir la palatabilidad de las carnes provenientes de esa canal (terneza), principalmente aquellas que son usadas para la asignación de categorías de las canales en los sistemas de categorización de canales.  1, record 43, Spanish, - categor%C3%ADa

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 OBS

[In the Dairy Products Regulations, ] formulation means [the] ingredients and components [of a dairy product], including food additives, and the relative proportions of [these] ingredients and components...  1, record 44, English, - formulation

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 OBS

[Dans le Règlement sur les produits laitiers,] formulation [désigne les] ingrédients et [les] constituants [d'un produit laitier], y compris les additifs alimentaires [ainsi que] la proportion de [ces] ingrédients et constituants.  1, record 44, French, - formulation

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 DEF

A mixture of two or more single sizes [of a food product].  2, record 45, English, - mixed%20sizes

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 DEF

Mélange de deux ou de plus de deux calibres uniques [d'un aliment].  1, record 45, French, - calibres%20mixtes

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 CONT

Food, when it is for sale can be referred to as food products.  2, record 46, English, - food%20product

Record number: 46, Textual support number: 1 PHR

cooked food product, frozen food product, imported food product, organic food product  3, record 46, English, - food%20product

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 DEF

Aliment, transformé ou non, destiné à la vente.  2, record 46, French, - produit%20alimentaire

Record number: 46, Textual support number: 1 PHR

produit alimentaire biologique, produit alimentaire congelé, produit alimentaire cuit, produit alimentaire importé  2, record 46, French, - produit%20alimentaire

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 CONT

Food fraud is generally considered to be the misrepresentation or adulteration of a product for economic gain. For example, if farmed salmon is marketed as wild salmon, consumers will pay a higher price for it. Substituting less expensive ingredients, such as other vegetable oils added to olive oil, is also food fraud.  1, record 47, English, - food%20fraud

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 CONT

La fraude alimentaire est généralement considérée comme la représentation trompeuse ou la falsification d'un produit pour un gain économique. Par exemple, si le saumon d'élevage est commercialisé en tant que saumon sauvage, les consommateurs le paieront plus cher. La substitution d'ingrédients moins coûteux, comme d'autres huiles végétales ajoutées à l'huile d'olive, constitue aussi une fraude alimentaire.  2, record 47, French, - fraude%20alimentaire

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 DEF

Mark or alter the appearance of an inedible food product to avoid mistaking it for an edible product.  2, record 48, English, - denature

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 DEF

Marquer un produit alimentaire impropre à la consommation ou en modifier l'apparence pour éviter de le confondre avec un produit comestible.  2, record 48, French, - d%C3%A9naturer

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 DEF

The condition of a food product that is free from viable forms of microorganisms, including spores, capable of growing in the food product above a temperature of 4 °C.  2, record 49, English, - commercial%20sterility

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 DEF

... état d'un produit alimentaire exempt de toute forme de micro-organismes, y compris les spores, qui sont susceptibles de se propager à une température supérieure à 4 °C.  2, record 49, French, - st%C3%A9rilit%C3%A9%20commerciale

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 CONT

The Meat Science minor is designed for students seeking careers in the meat and food industry including research and product development, quality assurance, food safety, fresh meat processing, meat product manufacturing, and government service.  1, record 50, English, - meat%20product%20manufacturing

Record 50,  Textual support,  French

Record number: 50, Textual support number: 1 CONT

Selon Statistique Canada, la fabrication de produits de viande représente environ 24,3 milliards de dollars de revenus au Canada et 26 % de toutes les expéditions d'aliments et de boissons.  1, record 50, French, - fabrication%20de%20produits%20de%20viande

Record 50,  Textual support,  Spanish

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 CONT

[A] "violative product" is [a] product that violates legislation administered or enforced by the Canadian Food Inspection Agency.  1, record 51, English, - violative%20product

Record 51,  Textual support,  French

Record number: 51, Textual support number: 1 CONT

«Recouvrement de stock» désigne l'enlèvement ou la correction, par une entreprise, d'un produit non conforme qui n'a pas été commercialisé ou n'a jamais cessé d'être sous son contrôle direct. Il n'est pas considéré comme un rappel. «Non conforme» se dit d'un produit qui contrevient à la législation administrée ou appliquée par l'Agence canadienne d'inspection des aliments.  1, record 51, French, - produit%20non%20conforme

Record 51,  Textual support,  Spanish

Record number: 51, Textual support number: 1 CONT

Cada [retirada de producto] es clasificada por la FDA [Administración de Medicamentos y Alimentos] como I, II, o III, para indicar el grado relativo de peligro para la salud presentado por el producto en violación que se va a retirar del mercado [...]  1, record 51, Spanish, - producto%20en%20violaci%C3%B3n

Record 52,  Textual support,  English

Record number: 52, Textual support number: 1 CONT

Canada produces a wide range of functional foods and natural health products that rank among the world’s best in terms of quality, nutrition, taste and scientific research. They encompass not only conventional foods that provide benefits above and beyond basic nutrition, but also products that have been enhanced or fortified with beneficial substances such as vitamins, minerals, micro-organisms and other bioactive compounds derived from plant, animal and marine sources.  1, record 52, English, - functional%20food%20and%20natural%20health%20product

Record number: 52, Textual support number: 1 OBS

functional food and natural health product; natural health product and functional food : designations usually used in the plural.  3, record 52, English, - functional%20food%20and%20natural%20health%20product