infections alimentaires – English Translation – Keybot Dictionary

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  26 Hits www.wiv-isp.be  

Show textShow cached sourceOpen source URL	Surveillance des toxi-infections alimentaires
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine wiv-isp.be as primary domain	Surveillance of Foodborne disease

  www.salubritedesaliments.gc.ca  

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(PRITIOA) dans les cas d'éclosions de toxi-infections alimentaires s'étendant sur plusieurs provinces ou territoires. En outre, l'ASPC donne des conseils en matière de protection de la santé lorsque de tels événements se produisent.

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In the event a contamination event is discovered or a foodborne illness outbreak occurs, CFIA launches an investigation into the source. Its objective is to determine which food may be the culprit, and where it has been distributed. CFIA then traces the contaminated food back to the production facility. At this point, federal partners (such as Health Canada and the Public Health Agency of Canada) and, in some cases, provincial partners are engaged in the investigation. Investigation findings are then sent to Health Canada for health risk assessment.

  21 Hits www.efsa.europa.eu  

Show textShow cached sourceOpen source URL	L’EFSA produit, en collaboration avec les spécialistes des États membres, des spécifications techniques concernant la surveillance et la notification harmonisées des agents zoonotiques et des foyers de toxi-infections alimentaires chez les animaux et dans les aliments au sein de l’Union européenne.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine efsa.europa.eu as primary domain	EFSA produces, in collaboration with Member States’ experts, technical specifications on harmonised monitoring and reporting for zoonotic agents and food-borne outbreaks in animals and food in the European Union. Member States may use these specifications when putting in place national monitoring and reporting systems.

  5 Hits www.nrc-cnrc.gc.ca  

Show textShow cached sourceOpen source URL	Selon la Food and Drug Administration américaine, les toxi-infections alimentaires figurent parmi les problèmes de santé les plus répandus. Chaque année, dans les pays en développement, plus de deux millions de personnes meurent d'avoir ingéré des aliments contaminés par des microorganismes pathogènes comme la salmonelle,
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine nrc-cnrc.gc.ca as primary domain	According the U.S. Food and Drug Administration, food-borne illnesses are one of the most widespread health problems. Each year in the developing world, there are more than 2 million deaths caused by consumption of food contaminated with pathogens such as salmonella,

  4 Hits www.omafra.gov.on.ca  

Show textShow cached sourceOpen source URL	Les déchirures des gants exposent la peau nue aux aliments et peuvent transmettre des organismes pathogènes pouvant causer des toxi-infections alimentaires. les gants en cuir ou en matière synthétique composée par exemple de coton ou de polyester sont difficiles à nettoyer et peuvent héberger à leur surface de la saleté et des organismes pathogènes.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine omafra.gov.on.ca as primary domain	Tears in gloves can also expose bare skin to food and potentially transfer pathogens that can cause food borne illnesses. Leather or synthetic gloves made from materials such as cotton or polyester are difficult to clean and can harbour dirt and pathogens on the surface of the glove.

  5 Hits www.nserc-crsng.gc.ca  

Show textShow cached sourceOpen source URL	toxi-infections alimentaires, porc et volaille, Salmonella, Campylobacter, E. coli, pathogènes émergents, risques bactériologiques, risques chimiques, antibiorésistance, solutions de rechange aux antibiotiques, programme AQC – Analyse des risques et maîtrise des points critiques (HACCP), bien-être animal et environnement
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine nserc-crsng.gc.ca as primary domain	foodborne illness, pork and poultry, Salmonella, Campylobacter, E. coli, emerging pathogens, bacteriological risks, chemical risks, antibiotic resistance, alternatives to antibiotics, CQA Program – Hazard Analysis Critical Control Point (HACCP) system, animal welfare and environment

  www.buffalobillcity.com  

Show textShow cached sourceOpen source URL	Comme les légumes qui sortent de terre, les champignons sont naturellement exposés à des microorganismes, souvent inodores et incolores, responsables de toxi-infections alimentaires. La cuisson aura pour effet de détruire ces microorganismes.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine mycoboutique.com as primary domain	Just like vegetables that grow in the ground, mushrooms are naturally exposed to colorless and odorless microorganisms that can be responsible for food poisonings. Cooking will destroy these microorganisms.

  www.112.ee  

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La formation des manipulateurs d’aliments est la méthode la plus efficace pour prévenir les infections alimentaires. Selon le protocole concernant la salubrité des aliments du ministère de la Santé et des Soins de longue durée, il est hautement recommandé de « promouvoir l'accréditation d’au moins un exploitant et un manipulateur d’aliments par dépôt, et qu’au moins un manipulateur d’aliments certifié soit présent en tout temps pendant l’exploitation du dépôt d’aliments ».

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Food handler education is the most effective method in preventing food born illnesses. According to the Ministry of Health and Long Term Care Food Safety Protocol, it is highly recommended “that a minimum of one operator and food handler each be certified, and at least one certified food handler be present in the food premises at all times during operation”. The Timiskaming Health Unit offers Food Handler Certification Courses designed to provide food premises operators with the basic knowledge and skills they need to comply with safe food handling and sanitation practices required by the Ministry. The course aims to compliment the ongoing promotional and inspection activities of our Health Unit.

  5 Hits www.anses.fr  

Show textShow cached sourceOpen source URL	Les toxi-infections alimentaires collectives (TIAC) liées à Campylobacter sont souvent corrélées à la consommation d’eau, de lait cru ou de viandes de volailles contaminés.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine anses.fr as primary domain	People with a weakened immune system (on immunodepressants or suffering from an auto-immune disease such as HIV infection).

  2 Hits www.canadagap.ca  

Show textShow cached sourceOpen source URL	R : Il est vrai que le nombre de cas de toxi-infections alimentaires signalés est à la hausse.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine canadagap.ca as primary domain	A: It is true that there are more reported cases of food borne illness.

  4 Hits www.cpha.ca  

Show textShow cached sourceOpen source URL	Causes communes des toxi-infections alimentaires
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine cpha.ca as primary domain	Some Common Causes and Food Sources

  29 Hits hc-sc.gc.ca  

Show textShow cached sourceOpen source URL	Détection et intervention en cas d'épidémies de toxi-infections alimentaires
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine hc-sc.gc.ca as primary domain	Foodborne Illness Outbreak Detection and Response

  3 Hits knowledge.cta.int  

Show textShow cached sourceOpen source URL	Nouvelles séquences génomiques complètes de microorganismes à l’origine d’infections alimentaires
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine knowledge.cta.int as primary domain	Shielded application technology reduces herbicide runoff in furrow-irrigated sugarcane plantations

  16 Hits www.canfightbac.org  

Show textShow cached sourceOpen source URL	Causes des toxi-infections alimentaires
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine canfightbac.org as primary domain	The Causes of Foodborne Illness

  29 Hits www.hc-sc.gc.ca  

Show textShow cached sourceOpen source URL	Détection et intervention en cas d'épidémies de toxi-infections alimentaires
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine hc-sc.gc.ca as primary domain	Foodborne Illness Outbreak Detection and Response

  sogc.org  

Show textShow cached sourceOpen source URL	Une nouvelle directive clinique de la SOGC met l’accent sur le fait que l’hygiène et une bonne alimentation peuvent aider à prévenir la toxoplasmose et d’autres infections alimentaires pendant la grossesse
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sogc.org as primary domain	New SOGC guideline emphasizes that hygiene and diet can help prevent toxoplasmosis and other food-borne infections in pregnancy

  www.tourmontparnasse56.com  

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Il était le récipiendaire en 2007 du Prix de l’accomplissement d’une vie de leadership en Innocuité alimentaire de NSF International et le prix du Héro professionnel de l’industrie en sécurité sanitaire, décerné par STOP Toxi-infections alimentaires.

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Frank is a Registered Microbiologist with the American Academy of Microbiology. He received his BS in Microbiology from the University of Central Florida and his Master of Public Health (MPH) from the University of South Florida. He is an adjunct Professor in the Food Safety Program at Michigan State University. Frank is also a Past President of the International Association for Food Protection (IAFP) and a Past Vice-Chair of the Global Food Safety Initiative (GFSI). He is the author of the books, Food Safety Culture, Creating a Behavior-based Food Safety Management System, and Food Safety = Behavior, 30 Proven Techniques to Enhance Employee Compliance, by Springer Scientific.