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HEAT TREATED FOOD [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2024-12-17

English

Subject field(s)
  • Food Safety
  • Industrial Techniques and Processes
  • Collaboration with the FAO
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.

French

Domaine(s)
  • Salubrité alimentaire
  • Techniques industrielles
  • Collaboration avec la FAO
CONT

Bacillus cereus, responsable de toxi-infections alimentaires, est un contaminant fréquent des aliments traités thermiquement.

Spanish

Campo(s) temático(s)
  • Inocuidad Alimentaria
  • Procesos y técnicas industriales
  • Colaboración con la FAO
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.

Save record 1

Record 2 2017-02-28

English

Subject field(s)
  • Regulations and Standards (Food)
CONT

Pasteurized means heat treated to kill vegetative(non-spore) cells of pathogens in food such as juice, honey, milk and other dairy products.

OBS

[According to the Honey Regulations (C.R.C., c. 287)] in relation to honey, means treated in a registered pasteurizing plant by the controlled application of heat so that the honey is free of viable sugar-tolerant yeasts.

French

Domaine(s)
  • Réglementation et normalisation (Alimentation)
OBS

[Règlement sur le miel (C.R.C., ch. 287)] appliqué au miel signifie traité dans un établissement agréé de pasteurisation par l'application réglée de chaleur jusqu'au point où il est exempt de levures viables, tolérantes au sucre.

Spanish

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Record 3 2003-01-20

English

Subject field(s)
  • Regulations and Standards (Food)
  • Food Preservation and Canning
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.

French

Domaine(s)
  • Réglementation et normalisation (Alimentation)
  • Conservation des aliments et conserverie
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.

Spanish

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