TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

It describes the attributes of a food that influence its value and that make it acceptable or desirable for the consumer.  2, record 1, English, - food%20quality

Record number: 1, Textual support number: 2 OBS

This includes attributes such as size, shape, colour, texture, flavour, food composition(ingredients and nutrients), and the methods by which food is produced or processed(e. g., "organic, ""cage-free, ""without antibiotics"). It also encompasses negative attributes like spoilage, contamination with filth, discolouration, and off-odours, as well as positive attributes such as origin, colour, flavour, texture, and processing method.  3, record 1, English, - food%20quality

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La qualité des aliments englobe les aspects allant de la composition des produits jusqu'à la perception du consommateur.  4, record 1, French, - qualit%C3%A9%20d%27un%20aliment

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

The use of various methods to prevent spoilage of food.  2, record 2, English, - preservation

Record number: 2, Textual support number: 1 OBS

It can be done for example by canning, pickling, or freezing.  2, record 2, English, - preservation

Record number: 2, Textual support number: 1 PHR

meat preservation, milk preservation, vegetable preservation  2, record 2, English, - preservation

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Utilisation de divers procédés pour empêcher un aliment de s'altérer ou de se gâter.  2, record 2, French, - conservation

Record number: 2, Textual support number: 1 PHR

conservation de la viande, conservation des légumes, conservation du lait  2, record 2, French, - conservation

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 CONT

La conservación de los alimentos es el conjunto de procesos realizados en sus distintas fases del productor a la mesa, destinados a garantizar la vida e higiene de los alimentos.  1, record 2, Spanish, - conservaci%C3%B3n

Record 3,  Textual support,  English

Record number: 3, 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 3, English, - incipient%20spoilage

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Molds are of importance in wine making, first, because of the damage they may do to the grapes before or after picking and, second, because they often grow in empty wooden cooperage imparting a moldy odor and taste to the wood.  3, record 4, English, - mold

Record number: 4, Textual support number: 1 OBS

... Molds are distinguished by the formation of a mycelium.  3, record 4, English, - mold

Record number: 4, Textual support number: 2 CONT

(1) can cause food spoilage very rapidly(2) Some are used for food manufacturing as in the ripening of cheeses(3) A number of food are fermented with moulds.(4) Most of the antibiotics are mould products.  4, record 4, English, - mold

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Il suffit de quelques centimètres carrés de moisissure pour communiquer ce mauvais goût et altérer le vin. La moisissure se développe dans les fûts insuffisamment aseptisés, mal égouttés, ou placés en lieux humides. Elle ne tapisse pas seulement la paroi de ses efflorescences grises, jaunes ou vertes; elle pénètre aussi, plus ou moins profondément, par son mycélium, dans les pores du bois.  2, record 4, French, - moisissure

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Nombre dado a los hongos micromicetes que modifican la naturaleza química de las materias sobre las cuales se fijan y proliferan.  2, record 4, Spanish, - moho

Record number: 4, Textual support number: 1 CONT

El vino hecho con uva que contenía racimos mohosos o vertido en cubas enmohecidas adquiere un desagradable gusto a moho que puede ser suprimido por [...] clarificaciones y trasiegos repetidos, adición al vino de un aceite neutro [...].  2, record 4, Spanish, - moho

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

Deterioration in the color, flavor, odor, or consistency of a food product.  3, record 5, English, - food%20spoilage

Record number: 5, Textual support number: 1 CONT

Any perceivable change undergone by a food, through any cause, that renders it unwholesome or unacceptable for use. Spoilage is usually the result of enzyme or microbial action resulting, for example, in lipolytic rancidity, putrefaction, fermentation, or mould growth; but food can also spoil by other means, for example overlong storage, non-enzymic browning, or exposure to air or light. In practice the term is most frequently applied to categorising such deteriorative changes(other than food infection or intoxication) when caused by microorganisms.  4, record 5, English, - food%20spoilage

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Changement, modification, transformation d'un produit alimentaire due à des facteurs chimiques et biologiques responsables de la diminution de sa qualité.  4, record 5, French, - alt%C3%A9ration

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Proceso de degradación de los nutrientes del alimento.  2, record 5, Spanish, - descomposici%C3%B3n%20de%20alimentos

Record number: 5, Textual support number: 1 CONT

La descomposición de los alimentos se debe a la acción de microorganismos como las bacterias que se encuentran presentes en el medio ambiente. Pero, los alimentos también se echan a perder debido a temperaturas altas, humedad, luz, oxígeno o simplemente con el paso del tiempo. Todos estos factores intervienen en un proceso químico y físico que transforma las sustancias de los alimentos.  3, record 5, Spanish, - descomposici%C3%B3n%20de%20alimentos

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

The term "semiperishable" refers to food items that are canned, dried, dehydrated, or otherwise processed to the extent that such items under normal circumstances may be stored in nonrefrigerated spaces. Spoilage will occur if items are mishandled, improperly stored, or stored too long. Semiperishable food items must be stored in clean, cool, dry, well ventilated storerooms and must be inspected regularly for signs of damage or spoilage.  3, record 6, English, - semiperishable%20food

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Aliment qui peut être conservé un certain temps à température [ambiante], mais beaucoup plus longuement à basse température.  1, record 6, French, - aliment%20semip%C3%A9rissable

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.  2, record 7, English, - food%20dehydrator

Record number: 7, Textual support number: 1 OBS

The typical result of the dehydration process is a food that is smaller in size and may have a flattened or irregular shape.  2, record 7, English, - food%20dehydrator

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Déshydrateur d'aliments [...] Permet de déshydrater les légumes, fruits, viandes, poissons, herbes, épices, etc. . . Le seul appareil qui permet de réaliser les crêpes de fruits ou de légumes déshydratées.  1, record 7, French, - d%C3%A9shydrateur%20d%27aliments

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Antimicrobial food packaging is directed toward reduction of surface contamination on processed, prepared foods such as sliced meats and hot dogs. The use of such packaging materials is not meant to be a substitute for good sanitation practices but should enhance the safety of food as an additional hurdle for the growth of pathogenic and/or spoilage microorganisms.  2, record 8, English, - antimicrobial%20food%20packaging

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Kodak, célèbre fabricant de films photographiques, utilise la nanotechnologie dans la conception d'un emballage alimentaire antimicrobien qui sera lancé en 2005. Kodak développe aussi un autre emballage actif qui absorbe l'oxygène, ce qui préserve la fraîcheur des aliments.  1, record 8, French, - emballage%20alimentaire%20antimicrobien

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A substance added to chemicals, natural products, fabrics, or food products to preserve them against decay, discoloration, or spoilage...  1, record 9, English, - preservative

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Substances qui ont pour but de conserver les aliments. [Elles sont destinées] à empêcher l'altération des aliments (fermentations, moisissures, putréfactions).  6, record 9, French, - conservateur

Record number: 9, Textual support number: 1 OBS

Le mot «préservatif» ne s'applique pas, en français, à un additif chimique mais désigne plutôt une enveloppe protectrice employée par l'homme comme moyen de protection contre les maladies sexuellement transmissibles ou comme contraceptif.  7, record 9, French, - conservateur

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, 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 10, English, - cold%20chain%20logistics

Record number: 10, 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 10, English, - cold%20chain%20logistics

Record 10,  Textual support,  French

Record number: 10, 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 10, French, - logistique%20de%20la%20cha%C3%AEne%20du%20froid

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

This research was undertaken to develop a new rapid test for oyster quality which measures the group of compounds designated as total reducing substances(TRS). These TRS are derived as bacterial metabolic by-products during spoilage and are capable of reducing a solution of alkaline potassium permanganate(Source : Journal of Food Science, 1975, vol. 40, p. 125).  2, record 11, English, - reducing%20substance

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Voir : "Inactivation comparée de : Poliovirus I, Escherichia coli, Salmonella paratyphi B par le chlore et par l'ozone en fonction du potentiel d'oxydo-réduction, du temps de contact, et de la concentration du milieu en substances réductrices". Publication du Ministère de l'Environnement, France.  2, record 11, French, - substance%20r%C3%A9ductrice

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Trucking has always been the mode of choice for shipping refrigerated product. But with recent developments in technology, the railways are becoming more confident they can measure up as a viable service alternative... A few weeks ago, US-based Burlington Northern Santa Fe Railway(BNSF), ran its first all-refrigerated train from Illinois to California. It carried frozen product at a constant temperature for the entire 69-hour trip. There were no re-fuelling stops and so far, no cases of food spoilage... When you put a trailer on a train, there's nobody really looking after it, so if loads go bad or(the units) run out of fuel they don’t notice until it's too late. The difference with the BNSF service is the whole train is refrigerated and therefore gets constant attention.  1, record 12, English, - refrigerated%20train

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

L'offre «FrigoRail» pour les transports en wagons frigorifiques et isothermes ICF ainsi qu'en trains frigorifiques russes se caractérise par : des prix ferroviaires de bout en bout compétitifs, un interlocuteur unique, des durées d'acheminement remarquables, un transbordement sans faille à Brest [...]  1, record 12, French, - train%20frigorifique

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation.  1, record 13, English, - food%20preservation

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Action destinée à maintenir les denrées dans leur état initial en les préservant de l'altération et de la destruction.  3, record 13, French, - conservation%20des%20denr%C3%A9es%20alimentaires

Record number: 13, Textual support number: 1 OBS

Certains procédés de conservation ne font que retarder les effets de l'altération de quelques jours (réfrigération), ou de quelques semaines (salage), mais d'autres assurent une stabilisation des denrées pour des périodes pouvant s'étendre sur plusieurs mois ou plusieurs années (congélation, lyophilisation, conserve, etc [...]  1, record 13, French, - conservation%20des%20denr%C3%A9es%20alimentaires

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

To heat food after packaging to kill all bacteria and prevent spoilage.  1, record 14, English, - thermostabilize

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Faire chauffer les aliments après leur emballage pour tuer les bactéries et éviter qu'ils ne se gâtent.  1, record 14, French, - thermostabiliser

Record number: 14, Textual support number: 1 OBS

Source : MS 276/84.  1, record 14, French, - thermostabiliser

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

The science that deals with the microorganisms involved in the spoilage, contamination, and preservation of food.  1, record 15, English, - food%20microbiology

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Les aliments bruts sont souillés de microbes. Certains sont pathogènes et provoquent des toxi-infections alimentaires. La microbiologie alimentaire étudie ces microbes et les moyens de s'en défendre.  1, record 15, French, - microbiologie%20alimentaire

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Spoilage of canned foods by C. thermosaccharolyticum may be due to underprocessing rather than high temperature storage.(From : journal of Japanese Society of Food Service and Technology).  2, record 16, English, - underprocessing

Record number: 16, Textual support number: 2 CONT

Blown or hard swell (not caused by underprocessing).  3, record 16, English, - underprocessing

Record number: 16, Textual support number: 1 OBS

underheating.  2, record 16, English, - underprocessing

Record 16,  Textual support,  French

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

A total reducing substance test for ascertaining oyster quality(...) : This research was undertaken to develop a new rapid test for oyster quality which measures the group of compounds designated as total reducing substances(TRS). These TRS are derived as bacterial metabolic by-products during spoilage and are capable of reducing a solution of alkaline potassium permanganate.(Source : Journal of Food Science, 1975, vol. 40, p. 125).  2, record 17, English, - total%20reducing%20substance%20test

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

Source : PASCAL.  1, record 17, French, - essai%20des%20substances%20r%C3%A9ductrices%20totales

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Foods undergo deteriorations of varying degree in their organoleptic properties, nutritional value, safety and esthetic appeal. The term food deterioration is often associated with advanced spoilage, as might make food unfit for human consumption. In the broader sense, however, any adverse change in a food's attributes from an agreed upon measure of quality may be considered deterioration.  1, record 18, English, - food%20deterioration

Record number: 18, Textual support number: 1 OBS

Food is subject to physical, chemical, and biological deterioration.  1, record 18, English, - food%20deterioration

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

Modification de l'état des denrées alimentaires dans le sens d'une dénaturation ou d'une dégradation.  1, record 18, French, - alt%C3%A9ration%20des%20denr%C3%A9es%20alimentaires

Record number: 18, Textual support number: 1 CONT

L'altération des denrées alimentaires s'opère sous l'influence de différents facteurs d'ordre physico-chimiques et biologiques. Elle est le fait, non seulement des éléments internes aux produits comme les enzymes, mais provient des apports extérieurs dus aux conditions normales de l'environnement (température, lumière, rayonnement...) ou aux contaminations (par ex. : par les microorganismes) ou aux pollutions.  1, record 18, French, - alt%C3%A9ration%20des%20denr%C3%A9es%20alimentaires

Record 18,  Textual support,  Spanish