TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
MICROORGANISME ORIGINE ALIMENTAIRE [1 record]
Record 1 - internal organization data 2006-09-22
Record 1, English
Record 1, Subject field(s)
- Epidemiology
- Hygiene and Health
- Food Industries
Record 1, Main entry term, English
- foodborne microorganism
1, record 1, English, foodborne%20microorganism
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- food-borne microorganism 2, record 1, English, food%2Dborne%20microorganism
correct
- foodborne micro-organism 3, record 1, English, foodborne%20micro%2Dorganism
correct
- food-borne micro-organism 3, record 1, English, food%2Dborne%20micro%2Dorganism
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Grocers such as H-E-B Foods "want high-quality fresh products but don't want to compromise on safety," and they are very receptive to HPP [Hydrostatic/High Pressure Processing] because of its effectiveness against bacteria, viruses, mold, yeast-virtually every foodborne microorganism with the exception of spore formers ... 4, record 1, English, - foodborne%20microorganism
Record number: 1, Textual support number: 1 OBS
food-borne disease: A disease which is contracted from eating contaminated food. 5, record 1, English, - foodborne%20microorganism
Record 1, French
Record 1, Domaine(s)
- Épidémiologie
- Hygiène et santé
- Industrie de l'alimentation
Record 1, Main entry term, French
- micro-organisme d'origine alimentaire
1, record 1, French, micro%2Dorganisme%20d%27origine%20alimentaire
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- microorganisme d'origine alimentaire 2, record 1, French, microorganisme%20d%27origine%20alimentaire
correct, masculine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
La mission de l'Équipe des technologies de conservation des aliments est d'améliorer la qualité et la salubrité de l'approvisionnement alimentaire canadien par l'innovation ainsi que par le développement et l'évaluation de techniques de conservation [...] Cet objectif comprendra : la mise au point, l'adaptation et la modification de procédés thermiques et non thermiques de pasteurisation et de stérilisation (p. ex. fréquences radio, haute pression, champ électrique pulsé) pour le traitement des produits alimentaires visqueux et non visqueux; l'application de combinaisons de telles barrières comme la température, le pH, l'activité de l'eau, les agents antimicrobiens, l'atmosphère modifiée, la transformation ainsi que l'emballage; l'établissement de modèles mathématiques pour étudier la survie, la croissance et la mort des micro-organismes d'origine alimentaire durant la transformation des aliments ou la conservation de la nourriture transformée. 3, record 1, French, - micro%2Dorganisme%20d%27origine%20alimentaire
Record 1, Spanish
Record 1, Textual support, Spanish
Copyright notice for the TERMIUM Plus® data bank
© Public Services and Procurement Canada, 2025
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau
Features
Language Portal of Canada
Access a collection of Canadian resources on all aspects of English and French, including quizzes.
Writing tools
The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.
Glossaries and vocabularies
Access Translation Bureau glossaries and vocabularies.
- Date Modified: