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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Trawling questionnaire: This term commonly refers to interview forms designed to capture a wide range of exposures. They are sometimes called “hypothesis-generating” or ... shotgun questionnaires. These forms may be designed with embedded questions focused on disease-specific hypotheses, which may serve to consolidate the hypothesis generation and testing processes into a single step. For instance, the trawling questionnaire for an outbreak of E. coli O157:H7 may contain questions about standard transmission mechanisms for this agent such as hamburger consumption, day-care attendance, recreational pool use, animal exposures ...  1, record 1, English, - trawling%20questionnaire

Record number: 1, Textual support number: 2 CONT

The nurses asked those who had become ill a battery of questions from a 20-page survey known as a "shotgun" questionnaire that explores potential sources of disease, from animal contact to sources of drinking water to attendance at various locations that could be contaminated. The nurses went through what each person had eaten during the week before the illness struck to attempt to identify what caused the outbreak ... The goal was to find a common element, whether it was a food item or some kind of contact or common location. "It's like shooting in a barrel hoping to hit something," ... But they did hit something. ... 84% of those who were sickened had eaten a tomato ...  4, record 1, English, - trawling%20questionnaire

Record number: 1, Textual support number: 1 OBS

A shotgun questionnaire aims at hypothesis generation and may be followed by a targeted questionnaire designed for hypothesis testing.  5, record 1, English, - trawling%20questionnaire

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Au moment de l’alerte, les cas les plus récemment identifiés ont été interrogés [...] à l’aide d’un questionnaire exploratoire qui recensait la consommation et l’achat d’aliments dans les 7 jours précédant les symptômes. Le questionnaire portait également sur les symptômes, les éventuelles autres expositions telles qu’un contact avec d’autres cas de diarrhée dans la famille, avec des animaux de compagnie ou sauvages, l’existence d’un voyage récent, etc.  3, record 1, French, - questionnaire%20exploratoire

Record number: 1, Textual support number: 2 CONT

Enquête exploratoire : Cette phase a pour objectifs de confirmer ou non la nature épidémique du phénomène signalé, de définir la période épidémique et la population touchée et d’émettre une ou plusieurs hypothèses quant au véhicule en cause dans la transmission. [...] Un questionnaire alimentaire détaillé est rempli [...] afin d’identifier un ou plusieurs aliments communs ou lieux d’achat ou de consommation communs. [...] Le questionnaire exploratoire montrait que la consommation d’un certain fromage de chèvre au lait cru était souvent citée.  4, record 1, French, - questionnaire%20exploratoire

Record number: 1, Textual support number: 1 OBS

Une fois l’hypothèse formulée à partir des résultats obtenus au moyen du questionnaire exploratoire, on peut utiliser un questionnaire plus ciblé pour faire l’enquête cas-témoin qui permettra de vérifier l’hypothèse.  5, record 1, French, - questionnaire%20exploratoire

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Cheese contains, in a concentrated form, many of milk's nutrients. About 10 pounds (5 quarts) of whole milk are needed to make 1 pound of whole milk cheese and 9 pounds of whey.  2, record 2, English, - whole%20milk%20cheese

Record number: 2, Textual support number: 1 OBS

whole milk cheese: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 2, English, - whole%20milk%20cheese

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le Fêtard est un fromage de lait entier et cru. Sa pâte est ferme.  2, record 2, French, - fromage%20de%20lait%20entier

Record number: 2, Textual support number: 1 OBS

fromage de lait entier : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 2, French, - fromage%20de%20lait%20entier

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Semifirm yet creamy, Fontina is a cow's-milk cheese with about 45 percent milk fat. It has a dark golden brown rind with a pale yellow interior dotted with tiny holes. The mild, nutty flavour, and the fact that it melts easily and smoothly, make Fontina perfect for almost any use.  3, record 3, English, - Fontina%20cheese

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Fromage italien AOC [appellation d’origine contrôlée] de lait cru de vache(de 45 à 50 % de matières grasses), à pâte pressée semi-cuite, à croûte brossée, parfois huilée [...]  2, record 3, French, - fontina

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 OBS

Tipo de queso.  2, record 3, Spanish, - fontina

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Raw milk cheese is made with milk that has not been pasteurized, and is considered by some medical professionals to carry health risks not associated with pasteurized cheeses.  1, record 4, English, - raw%20milk%20cheese

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Produit vivant fabriqué avec du lait de vache, de brebis ou de chèvre, qui n’a pas subi de traitement thermique supérieur à 40 °C avant son emprésurage, ni autre traitement qui aurait pour but de sélectionner la flore bactérienne.  2, record 4, French, - fromage%20au%20lait%20cru

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

It is considered as the little brother of Brie and some claim it to be its forerunner. Smaller in size but also thicker than Brie, Coulommiers has practically all the same characteristics. You will discover its mouth-watering, tender taste of sweet almonds. With a frank aroma of Brie, Coulommiers is velvety soft with a pronounced tang of the soil.  1, record 5, English, - Coulommiers

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Ce fromage au lait de vache, à pâte molle et à croûte fleurie au lait cru, originaire de Seine et Marne, est le petit frère du Brie de Meaux. Il en a presque toutes les caractéristiques mais il est de taille plus petite et est plus épais. Le Coulommiers a, au goût, un bouquet qui laisse de belles saveurs fruitées. Son affinage dure 8 semaines et son poids est d’environ 500 g.  2, record 5, French, - coulommiers

Record number: 5, Textual support number: 1 OBS

En français, les appellations de fromage telles que «camembert», «cheddar» et «brie», ne sont pas précédées de «fromage (de)». [...] En anglais, les appellations des variétés portent habituellement la majuscule : on dira «Brie cheese», «Cheddar cheese», «Mozzarella cheese».  3, record 5, French, - coulommiers

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

The Food and Drug Administration (FDA) is advising that some soft cheeses made with raw milk present a health risk, especially to high risk groups, such as pregnant women, newborns, older adults, and people with weakened immune systems. Such raw milk soft cheeses can cause several serious infectious diseases including listeriosis, brucellosis, salmonellosis and tuberculosis.  2, record 6, English, - raw%20milk%20soft%20cheese

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

It is classed among the greatest French cheeses and even protected by the strict Appellation Controlee laws to prevent frauds. Crottin de Chavignol is a small cheese, weighing between 5 and 2 oz, depending on the age. The cheese starts as a very white cheese and then turns yellow with a light blue mold and eventually brown (which is rarely seen in this country). As the cheese ages, it becomes increasingly sharp and pungent. Even when young though, it does not lack flavor.  2, record 7, English, - Crottin%20de%20Chavignol

Record number: 7, Textual support number: 1 OBS

Its name comes from the word «crot», meaning a little clay lamp with a shape similar to that of the cheese.  3, record 7, English, - Crottin%20de%20Chavignol

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Le Crottin de Chavignol est un petit fromage de chèvre cylindrique légèrement bombé et fabriqué au lait cru entier dans les fermes de la région de Sancerre. Bien que l'on ait des traces écrites de la présence de chèvres dans la région depuis 1573; on ne connaît le nom de Crottin de Chavignol que depuis 1829. Ce petit fromage régional qui tient son nom d’une lampe à huile passera en Appellation d’Origine Contrôlée en Février 1976 sous la présidence de Monsieur Jean Gourdin.  2, record 7, French, - Crottin%20de%20Chavignol

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

The Rouergue and Quercy regions both nested in the colourful Aquitaine, supply us with this small 40 gr cheese. It can be made with goat or ewes milk and sometimes with a mix of the two. The Cabecou, with its 45% of fat in it, is nonetheless called a soft cheese, covered with a thin bluey natural skin which appears only when the maturing and ventilation is carefully done. The taste is very unique and you can find some hints of nuts according to its village of origin. Its name comes from the shortened version of "small goat" in Oc, the local southern language.  1, record 8, English, - Cabecou

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Petit fromage rond, de 4 à 5 centimètres de diamètre sur 1, 5 centimètres d’épaisseur, au lait de chèvre cru, à pâte fraîche non pressée et non cuite et à croûte naturelle. Son poids ne dépasse pas 40 grammes et il contient 45% de matière grasse. Sa croûte est fine, uniformément jaune pâle; sa pâte est tendre et crémeuse, au goût légèrement lactique avec un parfum de noisette, sa texture est homogène. En raison de sa petite taille, ce fromage arrive vite à maturité. Le temps d’affinage varie de dix jours minimum à quatre semaines maximum.  2, record 8, French, - Cab%C3%A9cou

Record 8,  Textual support,  Spanish