TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

One of the key parameters to be considered in any thermally processed foods is the target organism, which could be a pathogen or spoilage organism, which should be adequately reduced by the process.  3, record 1, English, - heat%20processed%20food

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Bacillus cereus, responsable de toxi-infections alimentaires, est un contaminant fréquent des aliments traités thermiquement.  3, record 1, French, - aliment%20trait%C3%A9%20thermiquement

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

Como la deterioración de alimentos tratados térmicamente puede derivar de una mala manipulación de la materia prima antes de la elaboración, de un tratamiento insuficiente o de contaminación por infiltración después del tratamiento térmico, los procedimientos para establecer la causa de la deterioración no deben limitarse al examen del alimento para descubrir microorganismos viables.  1, record 1, Spanish, - alimento%20tratado%20t%C3%A9rmicamente

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

The condition obtained in a food which has been processed by the application of heat, alone or in combination with other treatments, to render the food free from viable forms of microorganisms, including spores, capable of growing in the food at temperatures at which the food is designed normally to be held during distribution and storage.  2, record 2, English, - commercially%20sterile%20food

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

L'augmentation beaucoup plus rapide de la température de la phase liquide par rapport à celle de phase solide constitue le principal avantage de cette technique. Cette caractéristique en fait une technologie intéressante pour la stérilisation rapide, à température élevée. En utilisant cette technologie, il a été possible d'élaborer des aliments commercialement stériles qui conservent une grande partie de leur saveur et de leur texture.  1, record 2, French, - aliments%20commercialement%20st%C3%A9riles

Record number: 2, Textual support number: 1 OBS

Source(s) : FAO [Organisation des Nations Unies pour l'alimentation et l'agriculture]  3, record 2, French, - aliments%20commercialement%20st%C3%A9riles

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

[Alimentos] envasados en recipientes herméticamente cerrados, a los que se le aplica un tratamiento térmico o por el control de la actividad de agua suficiente para hacerlo libre de formas viables de microorganismos, tanto patógenos como no patógenos, que pudiesen multiplicarse bajo las condiciones normales no refrigeradas, de almacenamiento y distribución.  1, record 2, Spanish, - alimento%20comercialmente%20est%C3%A9ril

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A form of heat processed baby food that enables lower cooking temperatures by finalizing the product in a frozen [state], rather than the more traditional jarred, form.  1, record 3, English, - frozen%20baby%20food

Record number: 3, Textual support number: 1 OBS

Frozen baby food is made by cooking, pureeing and freezing fresh fruits and vegetables. Frozen baby food is an alternative for parents who make baby food at home and freeze it in ice cube trays.  1, record 3, English, - frozen%20baby%20food

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

[According to the Processed Products Regulations(C. R. C., c. 291) ] A food product that has been treated by pickling or fermentation so as to attain an equilibrium pH of 4. 6 or lower after heat processing.  1, record 4, English, - acidified%20low%2Dacid%20food%20product

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

[Aux fins du Règlement sur les produits transformés (C.R.C., ch. 291)] Produit alimentaire qui a été mariné ou soumis à un processus de fermentation afin d'atteindre un pH d'équilibre d'au plus 4,6 après le traitement thermique.  1, record 4, French, - produit%20alimentaire%20peu%20acide%20%C3%A0%20pH%20r%C3%A9duit

Record 4,  Textual support,  Spanish