TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Foods with a parasitic bacterium, Bdellovibrio Bacteriovorus. The addition of B. bacteriovorus, an obligate parasite of gram-negative bacteria, to meats and meat products reduces the gram-negative population, lengthens the shelf-life, and reduces the risks of food-borne illness. The organism is intended to be applied to the surface of the food, onto food contact surfaces by spraying or dipping, or as part of a sanitizing rinse. It may also be used on uncooked seafoods and whole eggs. High parasitic activity occurs under aerobic conditions, near neutral pH, and at temperatures [greater or equal] to 20°C. Many pathogens are susceptible to attack by the parasitic organism.  1, record 1, English, - parasitic%20bacterium

Record number: 1, Textual support number: 1 OBS

parasitic bacteria: plural of "parasitic bacterium."  2, record 1, English, - parasitic%20bacterium

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Bactérie qui vit aux dépens d'organismes appelés hôtes, sans leur causer de dommages pouvant entraîner la mort [...].  2, record 1, French, - bact%C3%A9rie%20parasite

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Bacteria que vive normalmente a expensas de otro organismo vivo, llamado huésped, porque necesita recibir el alimento ya preparado para consumirlo.  1, record 1, Spanish, - bacteria%20par%C3%A1sita

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

GFTC is Canada's only not-for-profit, non-subsidized food technology centre, GFTC provides creative, confidential technical solutions, training, consulting and auditing to the Canadian agri-food industry in the areas of R&D, product development, packaging, shelf-life, food safety, quality, and productivity improvement.  1, record 2, English, - Guelph%20Food%20Technology%20Centre

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Le centre GFTC est l'unique centre de technologie alimentaire au Canada, non axé sur les profits et sans but lucratif. Il fournit des solutions techniques confidentielles novatrices, de la formation et des services de consultation à l'industrie agroalimentaire canadienne. Il œuvre surtout dans le domaine de la recherche et du développement, de l'élaboration des produits, des emballages, de la durée de conservation, de l'innocuité alimentaire, et de l'alimentation de la qualité et de la productivité.  1, record 2, French, - Centre%20de%20technologie%20alimentaire%20de%20Guelph

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Food additives with a shelf-life not exceeding 18 months shall carry the date of minimum durability using words such as “will keep at least until [given date]. "  1, record 3, English, - will%20keep%20at%20least%20until

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Les additifs alimentaires avec un délai de conservation ne dépassant pas 18 mois porteront la date de durabilité minimale, indiquée au moyen d’expressions telles que «se conserve jusqu’à ...».  1, record 3, French, - se%20conserve%20jusqu%26rsquo%3B%C3%A0

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

ARPAC-Hefestus USA will feature its Hera Packaging System with SLBT(Shelf Life Booster), an innovative technology for extending shelf-life of sealing trays with modified atmosphere(MAP) technology. SLBT uses no vacuum yet it can achieve Oxygen residual levels of less than 1% and does it faster than current MAP systems. This innovative new packaging technology is therefore safe for any food product and can increase shelf life of these products.  3, record 4, English, - shelf%20life%20booster

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Un nouveau système de conditionnement des aliments [:] Il s'agit d'une nouvelle technologie appelée SLB pour «Shelf Life Booster» («accélérateur de durée d'étalage»). Aujourd'hui, la technique la plus utilisée est le conditionnement sous atmosphère modifiée (MAP). [...] La technologie SLB n'utilise pas l'aspiration classique de l'air. Elle est basée sur l'utilisation de la force centrifuge pour remplacer l'air présent par un mélange gazeux approprié à chaque aliment afin d'améliorer sa durée d'étalage. [...] Le SLB est destiné à l'industrie agroalimentaire [...]  2, record 4, French, - acc%C3%A9l%C3%A9rateur%20de%20dur%C3%A9e%20d%27%C3%A9talage

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

These procedures apply to the following packs and supplements :... Group Kitchen Meal Pack(GKMP)... With the exception of the bread-making accessory pack of the GKMP which deteriorates after one year, these ration/food packs are designed with a minimum two year and normally three year shelf-life.(Appendix 2 to Annex J to Canadian Forces Administrative Order 36-21, Accounting for Ration Entitlement p. 1)  3, record 5, English, - group%20kitchen%20meal%20pack

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Ces méthodes sont valables dans le cas des rations et suppléments suivants : [...] c. rations de repas destinées aux cuisines de groupes (GKMP) [...] A l'exception de la ration accessoire de la GKMP, destinée à la fabrication du pain et qui se détériore après 1 an, ces rations et vivres conditionnés sont conçues pour une durée de conservation minimale de 2 ans et normale, de 3 ans.  1, record 5, French, - ration%20de%20repas%20destin%C3%A9e%20aux%20cuisines%20de%20groupe

Record 5,  Textual support,  Spanish