DOCSLIB.ORG

Food Protection Trends 2009-04: Vol 29 Iss 4

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food Protection Trends 2009-04: Vol 29 Iss 4 : Vol. 29, No. 4 April 2009 ISSN:1541-9576 Periodicals 6200 Aurora Avenue ® Suite 200W Des Moines, lowa 50322-2864; USA Food Protection Trends. Science and Ne@WS trom the international Association for Food Protection MC oaCeeUiManr ELM est a Outbreaks Associated with Unpasteurized ae * oe Milk and Soft Cheese p Ye www. foodprotection.org Technology is speed. Technology is accuracy. Technology is Vibrio results in less than 24 hours. The new BAX’ System Real-Time PCR Assay for Vibrio quickly and accurately detects three species of Vibrio in seafood. Unlike culture methods that can take 3-5 days, the BAX’ detection system uses proven PCR technology to deliver clear, highly specific results in less than 24 hours. With a full line of science-based diagnostic products for the food industry, DuPont Qualicon is a partner you can trust to deliver high quality results in less time—so you can keep the global food supply safer. 1-800-863-6842 Qualicon.com Technology rules. Results matter. BAX’ System Real-Time PCR Assay for Vibrio oe ." E. coli 0157:H7 or m : E. sakazakii . DuPont : Listeria . : + L. monocytogenes € 4 . Salmonella ° € . Staphylococcus aureus “) ~O Vibrio CO; Qualicon *. % Yeast and Mold «~ : The miracles of science Copyright © 2009 DuPont. The DuPont Oval Logo,The miracles of science”, and BAX’ are trademarks or registered trademarks of E.!. du Pont de Nemours and Company or its affiliates. All rights reserved. IAFP Exhibitor IAFP Gold Sustaining Member CURRENT PCR USER? OR WANT TO BE A PCR USER? YOU CAN SAVE OF COSTS TM If you're an existing user of PCR or want to be, but just cannot afford it, Matrix has developed the perfect solution for you. The PATHATRIX- ULTRA system is widely used and approved by multi-national companies. Using the AOAC approved Pooling Strategy that Matrix has developed you can save up to 60% of your PCR testing costs without compromising sensitivity at all! In fact many customers have reported the elimination of “false positives” and increased specificity and sensitivity. We have customers using a wide variety of PCR systems from all of the major manufacturers and have successfully delivered the benefits of PATHATRIX Pooling to all of them. If you want to know more... e®eeeee Contact us at: eeeede &e® eee @ eeeeoee0oesd [email protected] US Tel: 303 277 9613 M A m~ | 4 UK Tel: +44 1638 723110 Ss &£ & wow 62 8. €s 8. 2 &= B www.matrixmsci.com IAFP Exhibitor IAFP Silver Sustaining Member International Association for Food Protection, cL 2.NO+ ° ¢6CCC TRENDS M ARTICLES 204 Mexican Food Safety Trends: Examining the CDC Data in the United States from 1990 to 2006 Wendy Franco and Amarat H. Simonne 211 Outbreaks Associated with Unpasteurized Milk and Soft Cheese: An Overview of Consumer Safety Taygan Yilmaz, Byron Moyer, Rebecca E. MacDonell, Miguel Cordero-Coma and Michedl J. Gallagher @ ASSOCIATION NEWS 197 Sustaining Members 200 Perspectives from Your President 202 Commentary from the Executive Director 226 New Members @ DEPARTMENTS 228 What’s Happening in Food Safety 231 Industry Products 246 Coming Events 248 Advertising Index @ EXTRAS 224 Highlights from the Executive Board Meeting IAFP 2009 236 Ivan Parkin Lecture 237 John H. Silliker Lecture 238 Special Contributors and Sponsors 239 Preliminary Program 240 Event Information 242 Networking Opportunities 243 General Information 244 Registration Form The publishers do not warrant, either 245 Exhibitors expressly or by implication, the factual Journal of Food Protection Table of Contents accuracy of the articles or descriptions Audiovisual Library Order Form herein, nor do they so warrant any Booklet Order Form views offered by the authors of said Membership Application iieie inaliieaal 190 FOOD PROTECTION TRENDS | APRIL 2009 New! BBL” Campy-Cefex Agar BBL Campy-Cefex Agar* is a prepared e The proven experience of BBL in prepared plated medium for the isolation, enumer- media manufacturing provides consistency . é ation and detection of Camplyobacter in quality and performance species directly from poultry, : Se : : Microbiology - it’s what we do. e Campy-Cefex Agar formulation was adopted by the National Advisory Find out what we can do for you. Visit Committee on Microbiological Criteria for us on the web at www.bd.com/ds. Foods for the isolation of Campylobacter species trom chicken carcasses IAFP Exhibitor IAFP Gold Sustaining Member BD Diagnostics International Association for Food Protection. ~PROTECTIQN SCIENCE AND NEW. 6200 Aurora Avenue, Suite 200VW FROM THE INTERNATIONAL 1 FOR FOOD PROTECTION Des Moines, [A 50322-2864, USA Phone: +1 800.369.6337 * +1 515.276.3344 Food ProtectionTrends (ISSN- 1541-9576) is published monthly beginning Fax: +1 515.276.8655 with the January number by the International Association for Food Pro- E-mail: [email protected] tection, 6200 Aurora Avenue, Suite 200W, Des Moines, lowa 50322-2864, Web site: www.foodprotection.org USA. Each volume comprises |2 numbers. Printed by Heuss Printing, Inc., 911 N. Second Street,Ames, lowa 50010, USA. Periodical Postage paid at Des Moines, lowa 50318 and additional entry offices. FPT JOURNAL STAFF Manuscripts: Correspondence regarding manuscripts should be David W. Tharp, CAE: Executive Director addressed to Donna A. Bahun, Production Editor, International Associa- E-mail: [email protected] tion for Food Protection. Lisa K. Hovey, CAE: Managing Editor Copyright® 2009 by the International Association for Food Protection. No part of the publication may be reproduced or transmitted in any form, E-mail: |[email protected] or by any means, electronic or mechanical, including photocopy, record- Donna A. Bahun: Production Editor ing, or any information storage and retrieval system, except in limited E-mail: [email protected] quantitites for the non-commercial purposes of scientific or educational advancement, without permission from the International Association for Pam J.Wanninger: Proofreader Food Protection Editorial office. News Releases, Updates, Coming Events and Cover Photos: INTERNATIONAL ASSOCIATION FOR Correspondence for these materials should be sent to Donna A. Bahun, FOOD PROTECTION STAFF Production Editor, International Association for Food Protection. “Instructions for Authors” may be obtained from our Web site David W. Tharp, CAE: Executive Director at www.foodprotection.org or from Donna A. Bahun, Production Editor, E-mail: [email protected] International Association for Food Protection. Lisa K. Hovey, CAE: Assistant Director Orders for Reprints: All orders should be sent to Food Protection Trends, E-mail: [email protected] Attention: Donna Bahun, International Association for Food Protection. Note: Single copies of reprints are not available from this address;address Donna A. Bahun: Design and Layout single copy reprint requests to principal author. E-mail: [email protected] Reprint Permission: Questions regarding permission to reprint any por- Farrah L. Benge: Accounting Assistant tion of Food Protection Trends should be addressed to: DonnaA. Bahun, E-mail: [email protected] Production Editor, International Association for Food Protection. Business Matters: Correspondence regarding business matters should Julie A. Cattanach: Membership Services be addressed to Lisa K. Hovey, Managing Editor, International Association E-mail: [email protected] for Food Protection. Tamara P. Ford: Communications Coordinator Membership Dues: Membership in the Association is available E-mail: [email protected] to individuals. Dues are based on a 12 month period. Food Protection Trends, Donna Gronstal: Senior Accountant Journal of Food Protection and JFP Online are optional Member benefits. See the Membership form at the back of this issue for pricing information. E-mail: [email protected] Correspondence regarding changes of address and dues must be sent Karla K. Jordan: Order Processing to Julie A. Cattanach, Membership Services, International Association for E-mail: [email protected] Food Protection Sustaining Membership: Three levels of sustaining membership Didi Loynachan: JFP Editorial Assistant are available to organizations. For more information, contact Julie A. E-mail: [email protected] Cattanach, Membership Services, International Association for Food Leilani K. McDonald: Association Services Protection. E-mail: [email protected] Subscription Rates: Food Protection Trends is available by subscrip- tion for $255.00 US, $270.00 Canada/Mexico, and $285.00 International. Pam J.Wanninger: Proofreader Single issues are available for $3 | .00 US and $40.00 all other countries. All Trinette R. Worthington: Executive Assistant rates include shipping and handling. No cancellations accepted. For more E-mail: [email protected] information contact JulieA.Cattanach,Membership Services, International Association for Food Protection. ADVERTISING 4 Claims: Notice of failure to receive copies must be reported within 30 days domestic, 90 days outside US. David Larson Postmaster: Send address changes to Food Protection Trends, 6200 Phone: +1 515.440.2810 Aurora Avenue, Suite 200W, Des Moines, lowa 50322-2864, USA. Fax: +1 515.440.2809 Food Protection Trends is printed on paper that meets the requirements E-mail: [email protected] of ANSI/NISO 239.48-1992. 192 FOOD PROTECTION TRENDS | APRIL 2009 Now Available from QMI A Faster, Safer & More Accurate Way of Sampling Your Tanker Truck The QMI ASEPTIC SAMPLING SYSTEM Is Now FDA & NCIMS Approved for Tanker
Load more

Recommended publications
  • Irish Farmhouse Cheeses
    YOUR GUIDE TO Irish Farmhouse Cheeses Growing the success of Irish food & horticulture www.bordbia.ie Foreword Irish farmhouse cheese plays a fundamental role in the growth and development of Ireland’s artisan dairy sector. From its beginnings over thirty years ago, the sector has grown to encompass 47 producers and over 127 individual cheese types. The sheer breadth of cheese produced signifies the innovation and ingenuity this group of entrepreneurs has to offer. Research conducted by Bord Bia in 2010 identifies opportunities for farmhouse cheese on the domestic and export markets. Even in the toughest trading environments, farmhouse cheese fulfils specific consumer needs. Throughout our research programme for farmhouse cheese, we have uncovered drivers of brand choice, market segmentation, and consumer purchase processes. The purpose of this guide is to give you information on the cheeses and cheesemakers our artisan sector has to offer. Incorporating these products into your product portfolio will not only enhance your range; it will provide a basis from which consumers will identify your retail or foodservice credentials. Our strategy to assist small businesses is delivered through our Bord Bia Vantage platform. We encourage you to visit our relaunched site, www.bordbiavantage.ie, to see what’s on offer and find out more about our other small food business sectors. Your Guide to Irish Farmhouse Cheese First published in 2010 by Bord Bia Aidan Cotter 1st Edition Copyright © Bord Bia Chief Executive Bord Bia All rights reserved. The purpose of this guide is to provide a comprehensive catalogue of Irish farmhouse cheesemakers and their extensive range of cheese products.
    [Show full text]
  • Recipes from Our Mountains Goutez a La Tradition Montagnarde Avec Sherpa Et Mickey Bourdillat ! Savour Traditional Mountain Meals with Sherpa and Mickey Bourdillat!
    Recettes Montagnesdenos Recipes from our mountains Goutez a la tradition montagnarde avec Sherpa et Mickey Bourdillat ! Savour traditional mountain meals with Sherpa and Mickey Bourdillat! Depuis près de 10 ans, Sherpa et Mickey Bourdillat, For almost 10 years now, Sherpa and Mickey le chef du restaurant Le Matafan à Chamonix, Bourdillat, the chef of the Matafan restaurant in Entrées Plats Desserts travaillent main dans la main pour vous offrir de Chamonix, have been working hand in the hand Starters Main courses Desserts savoureux livrets de recettes. writing tasty snack and meal recipes just for you. Cette saison, Sherpa a décidé de mettre en avant This season, Sherpa proposes a selection of p. 4 p. 10 p. 28 une sélection de recettes traditionnelles de nos traditional recipes from our mountain resorts, and stations de montagne. as in previous years, has called on the know-how Et comme les années précédentes, Sherpa a fait and sensitivity of Mickey to sublimate them! appel au savoir-faire et à la sensibilité de Mickey Retrouvez toutes So try them out during your stay or when you get ces recettes sur pour les sublimer ! back home. Astuces du Chef Terre All these recipes are on Découvrez-les à votre tour lors de votre séjour en Enjoy! sherpa.net station ou à votre retour chez vous. Tips from the chef de l'Alpe Bonnes recettes ! p. 34 p. 35 2 3 Preparation : 30 mn Cuisson : 8 mn Difficulteé R R R Sélection Terre de l’Alpe Beurre, œufs bio, tomme fraîche Preparation : 30 mins Baking : 8 mins Alpes du Sud Terre de l’Alpe selection La Joue
    [Show full text]
  • Hard Blue Goat/Sheep Soft Cheese & Cold Cuts
    Cheese Menu Ginett Restaurant & Wine Bar Summer 2021 200 Middle Road, Singapore 188980 +65 6809 7989 Selection is based on seasonality and availability Open daily 11.30am - 10.30pm [email protected] instagram @ginettsingapore Soft Cheese & Cold Cuts Brie de Meaux Selection of 2 Cheese 18 Cow’s Milk; North-eastern France region Selection of 3 Cheese 24 A milky and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds Selection of 5 Cheese 34 Brillat-Savarin Cold Cut Selection 26 Cow’s Milk; Burgundy region Selection of 3 A soft-ripened triple cream cheese with fruity flavours & creamy texture G-Board 35 Camembert 3 cheese, 3 cold cuts Cow’s Milk; Normandy region 1 Meter Board 58 This soft, moist, creamy cheese has a white bloomy rind and a slight 5 cheese, 5 cold cuts, 1 pâté aroma of mushrooms Époisses Cow’s Milk; Burgundy region Hard Époisses is categorized as a smear-ripened cheese washed in Marc de Bourgogne. Pungent with a soft and oozy texture Comté Livarot Cow’s Milk; Franche-Comté region Cow’s Milk; Normandy region A semi-hard cheese, Comté has a firm, grainy and dense texture with floral and nutty flavours with aroma of dried fruits Easily distinguished by its orange washed-rind and pungent aroma, between nutty and citrusy flavours Mimolette Morbier Cow’s Milk; Hauts de France region Cow’s Milk; Franche-Comté region With a bright orange interior, Mimolette has a firm texture with a nutty The Morbier cheese has a thin line of vegetable ash that separates the flavour and a thick brown-grey crust cheese.
    [Show full text]
  • High-Throughput DNA Sequencing to Survey Bacterial Histidine and Tyrosine Decarboxylases in Raw Milk Cheeses Daniel J
    O’Sullivan et al. BMC Microbiology (2015) 15:266 DOI 10.1186/s12866-015-0596-0 RESEARCH ARTICLE Open Access High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses Daniel J. O’Sullivan1,2, Vincenzo Fallico1, Orla O’Sullivan1, Paul L. H. McSweeney2, Jeremiah J. Sheehan1*, Paul D. Cotter1,3* and Linda Giblin1 Abstract Background: The aim of this study was to employ high-throughput DNA sequencing to assess the incidence of bacteria with biogenic amine (BA; histamine and tyramine) producing potential from among 10 different cheeses varieties. To facilitate this, a diagnostic approach using degenerate PCR primer pairs that were previously designed to amplify segments of the histidine (hdc) and tyrosine (tdc) decarboxylase gene clusters were employed. In contrast to previous studies in which the decarboxylase genes of specific isolates were studied, in this instance amplifications were performed using total metagenomic DNA extracts. Results: Amplicons were initially cloned to facilitate Sanger sequencing of individual gene fragments to ensure that a variety of hdc and tdc genes were present. Once this was established, high throughput DNA sequencing of these amplicons was performed to provide a more in-depth analysis of the histamine- and tyramine-producing bacteria present in the cheeses. High-throughput sequencing resulted in generation of a total of 1,563,764 sequencing reads and revealed that Lactobacillus curvatus, Enterococcus faecium and E. faecalis were the dominant species with tyramine producing potential, while Lb. buchneri was found to be the dominant species harbouring histaminogenic potential. Commonly used cheese starter bacteria, including Streptococcus thermophilus and Lb.
    [Show full text]
  • Singapore Thailand Malaysia South Korea Traditional Quiche Set Lunch
    SINGAPORE THAILAND MALAYSIA SOUTH KOREA TRADITIONAL QUICHE SET LUNCH .90 Drink 12 A Slice of Traditional Quiche Side Salad QUICHE OF THE DAY + 1 SOFT DRINK OR JUICE + SIDE SALAD UNTIL 5PM DAILY Prices are subject to 10% service charge and 7% GST SIGNATURE DISH $ 39 PER GUEST (MIN 2 GUESTS) Raclette Set for 2 Raclette cheese (500g), cold cuts platter (200g) with cooked ham, bresaola, rosette and Serrano Ham, served with boiled potatoes, mesclun salad, a bread basket and condiments. TOP 100 A MUST TRY! Pair your Raclette with Apremont, Savoie The wine appellation from the same region brings all the flavours of this traditional dish. “It offers a lovely cut and purity. Very refreshing.” - Wine Spectator $ 40 PER BOTTLE Unique Dining Experience! Raclette is a popular cheese from Savoie, in the French Alps. Heating brings out the best of this fruity, nutty, mildly pungent cheese. A real treat for cheese-lovers! Prices are subject to 10% service charge and 7% GST WORLD ON YOUR PLATE Superfood Salad or Tartine $16 each Super! Packed with Iron, Fiber, Vitamins and Antioxidants dressed with tangy sweet honey lemon dressing for the body's everyday needs. French Salad or Tartine $19 each Fresh mixed salad tossed in classic French dressing, topped with Roquefort cheese, toasted walnut, Thai asparagus, cooked ham and gherkins. Spanish Salad or Tartine $19 each Served with Spanish flavours such as Manchego cheese, Serrano ham and anchovies paprika-flavored piquillo. Prices are subject to 10% service charge and 7% GST WORLD ON YOUR PLATE Italian Salad or Tartine $20 each Freshly sliced Dry-Aged Beef rested upon a mixture of peppery arugula salad, cherry tomato, classic Italian pesto, topped with grated Parmeggiano and crushed hazelnuts.
    [Show full text]
  • VIDAS Listeria Duo for the Detection of Listeria Spp and Listeria Monocytogenes in Human Food Products and in Environmental Samples Certificate # BIO 12/18‐03/06
    NF VALIDATION ‐ Validation of alternative analysis methods Application to the food industry Summary report according to the EN ISO 16140‐2:2016 standard Qualitative method VIDAS Listeria Duo for the detection of Listeria spp and Listeria monocytogenes in human food products and in environmental samples Certificate # BIO 12/18‐03/06 Expert laboratory: For: Laboratoire MICROSEPT bioMérieux ZA de la Sablonnière Chemin de l’Orme 15 rue Denis Papin 69280 MARCY L’ETOILE 49220 LE LION D’ANGERS FRANCE FRANCE This report contains 107 pages, including 72 pages of appendices. The reproduction of this document is only authorized in its entirety. The accreditation of the COFRAC (Section Laboratory) gives evidence of the expertise of the laboratory for the only tests covered by the accreditation that are specified by the symbol (). Version 0 April 20, 2018 Preamble Protocols of validation : ‐ EN ISO 16140‐1 and NF EN ISO 16140‐2 (September 2016): Microbiology of the food chain — Method validation Part 1: Vocabulary. Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method. ‐ Requirements regarding comparison and interlaboratory studies for implementation of the standard EN ISO 16140‐2 (version 6). Reference method: ‐ EN ISO 11290‐1 (July 2017): Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp‐ Part 1: Detection method. Application scope: ‐ All human food products by a validation testing of a broad range of foods, including: ‐ meat products, ‐ dairy products, ‐ seafood products, ‐ vegetal products, ‐ composite foods, ‐ Environmental samples. Certification body: ‐ AFNOR Certification (https://nf‐validation.afnor.org/). Microsept Summary report - v0 04/2018 BIOMERIEUX - VIDAS LDUO 2/107 Definitions Method comparison study The method comparison study is the part of the validation process that is performed in the organizing laboratory.
    [Show full text]
  • Une Application Aux Fromages AOP D'auvergne
    Signal et information imparfaite : quelle efficacité pour les indications géographiques ? : une application aux fromages AOP d’Auvergne Jeannot Patrick Ngoulma Tang To cite this version: Jeannot Patrick Ngoulma Tang. Signal et information imparfaite : quelle efficacité pour les indications géographiques ? : une application aux fromages AOP d’Auvergne. Economies et finances. Université Clermont Auvergne, 2017. Français. NNT : 2017CLFAD019. tel-02148696 HAL Id: tel-02148696 https://tel.archives-ouvertes.fr/tel-02148696 Submitted on 5 Jun 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Université de Clermont Auvergne École d’Économie de Clermont-Ferrand École Doctorale des Sciences Économiques, Juridiques, Politiques et de Gestion Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA) Signal et information imparfaite : quelle efficacité pour les indications géographiques ? Une application aux fromages AOP d’Auvergne Signal and imperfect information: what effectiveness for the geographical indications? An application to Auvergne PDO cheeses Thèse Nouveau Régime Présentée et soutenue publiquement le 12 Décembre 2017 Pour l’obtention du titre de Docteur ès Sciences Économiques Par Jeannot Patrick Ngoulma Tang Sous la direction de M. Jean-Marc CALLOIS et M.
    [Show full text]
  • Food Menu Menu Covent
    FROMAGE or CHARCUTERIE - £8 TARTINES - £8 Boards of artisanal cheeses or Toasted slice of traditional French charcuterie from different French sourdough called topped with fine regions, served with assorted bread French cheeses and pickles La Nordique: salmon gradvlax with a Fromage Board Langres cheese mousse on a bed of Accompanied by grapes, bread and salad leaves with our special quince paste. Champagne dressing Choose from our extensive selection Aveyronaise: Roquefort cheese, or ask our expert staff for help prunes marinated in Armagnac and choosing your cheese. walnuts Savoyarde: melted Raclette cheese Pasteurized: Tomme de Brebis, with thinly sliced potatoes, onions, Altesse des Vosges, Gouda Cumin Salami and Corsican ham Strong: Cantal, Maroilles, Roquefort. Champagne: flambéed pear with Cow: Morbier, Camembert, Bleu melted Langres cheese d’Auvergne Auvergne: fresh figs on melted Ewe: Tomme de Brebis, L’encalat, Fourme d’Ambert cheese Roquefort Goat: Caprinelle, Chevre Long, Bleu Montbéliarde: Montbéliarde sausage de Chevre and Morbier cheese with a shallot confit Basque: Tomme de Brebis cheese Charcuterie with roasted peppers and mango chutney Corsican Cured Meat Selection Jambon Corse, Lonzo, Coppa, Bourgogne: ten snails of Bourgogne Pair with Brut Rosé baked with butter, garlic parsley on toasted bread Salami Selection Noix de Jambon, Sanglier, Saucisson Gascogne: smoked, duck, Fumé caramelized pear and Langres cheese Pair with Brut Rosé mousse. Terrine Du Jour Coarsely chopped pork and herbs, OUR “ OEUF COCOTTE ” served with A classic French dish - one egg baked bread and gherkins in a ramequin. 15 mins preparation Pair with Blanc de Noirs or maJority black grape Wines With pear and blue cheese £8 With Maroilles £8 Duck Foie Gras Entier Mi-Cuit With foie gras £10 (Pate style) served on a bed of green salad and bread.
    [Show full text]
  • Setting of Nutrient Profiles for Accessing Nutrition and Health Claims: Proposals and Arguments
    Setting of nutrient profiles for accessing nutrition and health claims: proposals and arguments June 2008 1/83 Scientific coordination Mr Jean-Christophe Boclé, Miss Sabine Houdart and Dr Esther Kalonji, overseen by Professor Irène Margaritis Chair of the working group Professor Ambroise Martin 2/83 CONTENTS Contents................................................................................................................................................... 3 Members of the working group................................................................................................................. 5 List of abbreviations................................................................................................................................. 6 Table of illustrations................................................................................................................................. 7 Report summary ...................................................................................................................................... 8 1 CONTEXT........................................................................................................................................ 9 2 METHOD ....................................................................................................................................... 10 2.1 Working method......................................................................................................................... 10 2.2 General principles .....................................................................................................................
    [Show full text]
  • Retrouver Côte Brune Sur !
    ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! Retrouver Côte Brune sur ! Restaurant COTE BRUNE + 33 (0)4 79 00 40 97 73550 MERIBEL –MOTTARET www.restaurant-cotebrune.fr Assiette du Pays! Salade mêlée, jambon cru, viande séchée, coppa, Tomme de Savoie, Reblochon, pomme paillasson Salade « Côte Brune »! Mixed salad, ham, curred meat,coppa, Tomme de Savoie, ! ENTRÉES/SALADES Reblochon cheese, potatoes Salade mêlée, raclette sur pommes de terre 19.00€ chaudes, jambon cru, croûtons, tomates ! Mixed salad, sliced hot potatoes, cured ham,croutons ! ! tomatoes ! 15.00€ Foie gras de canard « maison » aux ! figues! Salade de Chèvre « en Croûte » ! Home made duck foie gras with figs ! 25.00€ Salade tomates chèvre champignons ! ! basilic, « Façon Calzone » ! Salad, tomato, hot goat cheese, mushrooms ! ! Basilic, (Calzone) Gratin de ravioles au foie gras et aux 16.00€ cèpes salade verte! ! ! Gratin foie gras ravioli and ceps, green salad ! ! 25.00€ Salade Caesar ! ! ! Salade mêlée, tomates, poulet, coppa, œuf ! dur, parmesan, croutons, vinaigrette 6 escargots / Snails 9.00€! ! Mixed salad, tomatoes, chicken, hard boiled egg, 12 escargots / Snails 17.00€! parmesan cheese, crouton ! ! 19.00€ ! ! ! ! 6 huîtres / Oysters 18.00€! Tatin Normande! 12 huîtres / Oysters 32.00€ ! Pommes camembert salade / apples ! camembert salad ! 16.00€ ! ! Salade de saumon mariné et ses blinis! Salad of marinated salmon ! 23.00€ ! Nems au reblochon! ! Spring roll with reblochon cheese 16.00€ « Depuis 11 ans nous ! travaillons notre carte à ! partir de produits frais et dont la majeure partie de ! nos plats est fabriquée par notre équipe » ! ! ! Allergies : Une carte des plats avec les produits allergènes est à votre disposition sur demande Ticket restaurant : 2 par note voir législation en vigueur.
    [Show full text]
  • Lexique Agroalim FR-ANGL-CH Déc 2013
    Lexique agroalimentaire France Agrimer réalisé avec UBIFRANCE CHINE version décembre 2013 Appellation d'origine géographique / Français Anglais Chinois Pinyin Type de produit Commentaire Expert Mention d'étiquette % de cacao minimum minimun of % cocoa 最低可可含量% zuì d ī k ě k ě hán liàng Mention étiquette acidifiants : acide citrique et acidifying : citric acid su ān huà jì:níng méng su ān hé Additifs, Produits chimiques, 酸化剂：柠檬酸和酒石酸钾 tartrate de potassium and potassium tartrate ji ŭ shí su ān ji ă arômes et conservateurs emulsifiers : soy émulsifiants : lécithine de soja, rŭ huà jì ：dà dòu ru ăn lín zh ī - lecithin, mono- and 乳化剂：大豆卵磷脂- Additifs, Produits chimiques, mono et diglycérides d'acides zh ī fáng - su ān h ē g ān yóu er diglycerides of fatty 脂肪一酸和甘油二酸脂 arômes et conservateurs gras zh ĭ acids mentions obligatoires mandatory labelling 必须标注项目 bì x ū bi āo zhù xiàng mù Mention étiquette service qualité service quality 质检部门 zhì ji ăn bù m ēn Mention étiquette "Ne pas utiliser" "Do not use" 不用 bú yòng Mention étiquette "riche en" "rich in" 富含 fù hán Mention étiquette "source de" "source of" 源于 yuán y ú Mention étiquette x % apple and x % x % pomme et x % prune （x% 苹果和x% 李子）x % píng （ gu ŏ hé x % l ĭ z ĭ ） Mention étiquette plum palme palm 棕榈 zōng l ǚ Fruits, légumes et fruits secs colza rapeseed 菜籽 cài z ĭ Fruits, légumes et fruits secs tournesol sunflower 向日葵 xiàng rì kuí Fruits, légumes et fruits secs karité shea 乳油木 rŭ yóu mù Fruits, légumes et fruits secs "made from "à base de concentré de …" 浓缩 nóng su ō Mention étiquette concentrate
    [Show full text]
  • Cheese for Dummies
    Index Appenseller cheese, 200 • A • appetizers Abbaye de Belloc, 157 Comté wafers, 267 Abbaye Saint Benoît du Lac, 130 Crispy Cheese Croquettes, 268 Abeiderrahmane, Nancy, 337 famous, 266 about this book, 1–5 Gougères, 270–271 accessories, 95–97 Queso Fundido con Pollo, 269 ackawi, 228 apple pectin powder, 243 affi nage. See also aging apricots, 312–313 about, 10 Arding, Kate, 37, 139 art of, 31 Argentine cheesemaking, 133 French fromageries best known for, 162 Armenian cheeses, 211 affi neurs, 31 Artisan Cheese Making at Home (Karlin), Aged Gouda and Walnut Biscotti, 308–309 323 aging. See also ripening artisan cheeses. See also artisanal hard cheese, 60 cheesemakers Loire Valley goat cheeses, 155 Alberta and Ontario, 128 Manchego cheese, 187 books on, 323 airaq, 334 British Columbian, 128 Alberta, 128 California’s, 113–115 alcohol. See beer; spirits; wine costs of, 37 ales, 252–253 found in Rockies, 120 Aligot, 158, 266 Idaho’s, 118 Allgäu cheeses, 205–207 Irish, 146 alpine cheeses New York, 125 characteristics of, 197–198 New Zealand’s emerging, 222–223 Italian, 167 Oregon, 116 from Switzerland, 198–203 Quebec and Maritimes, 129–130 Alsace-Lorraine cheeses, 163–164 Southern U.S., 122–123 American Cheese Society, 13, 83, 345–346 U.S. production of, 112 American cheeses. SeeCOPYRIGHTED North American Vermont, MATERIAL 124 cheeses Washington State’s, 117–118 American Livestock Breed Conservancy, 20 Artisanal, 31, 88 Amish Country Cheese Festival, 349 artisanal cheesemakers ammoniated aroma, 41, 48, 61, 152 Alison Hooper, 339 Androuët,
    [Show full text]