maladie d'origine alimentaire

Traductions

• anglais

  Auteur : Office québécois de la langue française, 2011

  Notes :

  The causative agents may be present in food as the result of infection of animals from which the food is derived or (b) contamination that occurs either at the source or during production processing, distribution, storage, or preparation of the food for consumption. Food-borne diseases may be classified in at least three categories : (1) diseases caused by microorganisms (including parasites) that invade and multiply in the body; (2) diseases caused by toxins produced by microorganisms during colonization and growth in the intestinal tract; and (3) intoxications caused by the ingestion of food containing poisonous chemicals, naturally occurring toxins, or preformed toxins produced by microorganisms.
  The food-borne diseases are : food poisoning; food-borne intoxication and food-borne infection.

  Terme :

  1. food-borne disease

  Termes associés :

  1. food poisoning critiqué
  2. food-borne infection critiqué

  The terms food poisoning (use of this term is not recommended) and food-borne intoxication apply only to diseases in categories (2) and (3).

  The term food-borne infection is not synonymous with food-borne disease : an infection (which is the establishment of a host-parasite relationship, and which may be subclinical) is not the same as the disease that may result from it. Diseases arising as a result of individual hypersensitivity reactions to normal food ingredients are not considered to be food-borne diseases.