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Cellulose gum; ash; "Coag.(ulatory/-ive?) Pos.(itive?) Staph.(yloccocus?)"

Russian translation: метилцеллюлоза, целлюлозная камедь

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:Cellulose gum; ash;
Russian translation:метилцеллюлоза, целлюлозная камедь
Entered by: Serge
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03:43 Feb 21, 2001
English to Russian translations [Non-PRO]
Tech/Engineering
English term or phrase: Cellulose gum; ash; "Coag.(ulatory/-ive?) Pos.(itive?) Staph.(yloccocus?)"
All terms related to cheese production (list of standards from the product specification). Sort of microbiological cultures, etc. I need the exact Russian terminological translation.
I.
метилцеллюлоза, целлюлозная камедь
Explanation:
Cellulose gum is the substitute of gum (заменитель гуммиарабика)
Coag. = Coagulase (Коагулаза)
Pos. = Positive (грамм-положительные)
Staph, = Staphilococci (Стафилококки)

Coag.Pos.Staph. = Coagulase test for gram-positive Staphilococcus (Negative or Positive)(Negative is normal for food)

(коагулазный тест на грам-положительные стафилококки)
http://gamgam.boom.ru/TEXT/stafil.html
http://www.kicchemicals.com/cmc.htm

FOOD QUALITY MONITORING
Most foods that have not been subjected to a severe heat treatment will contain large numbers of living organisms. In some cases many different types will be present. Some are desirable, while others may be classified as spoilage, indicators of faecal contamination or pathogenic. It is not cost effective to monitor each batch of food for every possible pathogenic microorganism. The Australian Food Standards Code[14] is not complete and only covers a small number of indicator and pathogenic bacteria for the different food groups. The reported Escherichia coli contamination of manufactured sausage[6] would not have been detected by adhering to the AFSC as this group of bacteria are not required to be tested under the manufactured meat microbiological requirements. For this food group only coagulase positive staphylococci and Salmonella are required to be tested. To formulate a more complete list of guidelines for prepared food the assistance was sought of the Queensland Health Departments of the Food Unit and the microbiology laboratory. Table 3 shows the combined suggested guidelines for food analyses using the AFSC and the "Guidelines for Ready to Eat Foods" from the Food Unit.

http://www.biotechlab.com.au/paper1.htm

The importance of coagulase
Staphylococci are divided into the coagulase-positive staphylococci (chiefly S. aureus) and the cogulase-negative staphylococci (chiefly S. epidermidis).
In the tube coagulase test, S. aureus will form a clot when incubated for a few hours in a plasma broth.

http://www.medmicro.mds.qmw.ac.uk/underground/clinbact/staph...

Best Regards

Selected response from:

Serge
Grading comment
Thanks! Very detailed indeed.
3 KudoZ points were awarded for this answer

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Summary of answers provided
naметилцеллюлоза, целлюлозная камедьSerge


  

Answers


1 hr
метилцеллюлоза, целлюлозная камедь


Explanation:
Cellulose gum is the substitute of gum (заменитель гуммиарабика)
Coag. = Coagulase (Коагулаза)
Pos. = Positive (грамм-положительные)
Staph, = Staphilococci (Стафилококки)

Coag.Pos.Staph. = Coagulase test for gram-positive Staphilococcus (Negative or Positive)(Negative is normal for food)

(коагулазный тест на грам-положительные стафилококки)
http://gamgam.boom.ru/TEXT/stafil.html
http://www.kicchemicals.com/cmc.htm

FOOD QUALITY MONITORING
Most foods that have not been subjected to a severe heat treatment will contain large numbers of living organisms. In some cases many different types will be present. Some are desirable, while others may be classified as spoilage, indicators of faecal contamination or pathogenic. It is not cost effective to monitor each batch of food for every possible pathogenic microorganism. The Australian Food Standards Code[14] is not complete and only covers a small number of indicator and pathogenic bacteria for the different food groups. The reported Escherichia coli contamination of manufactured sausage[6] would not have been detected by adhering to the AFSC as this group of bacteria are not required to be tested under the manufactured meat microbiological requirements. For this food group only coagulase positive staphylococci and Salmonella are required to be tested. To formulate a more complete list of guidelines for prepared food the assistance was sought of the Queensland Health Departments of the Food Unit and the microbiology laboratory. Table 3 shows the combined suggested guidelines for food analyses using the AFSC and the "Guidelines for Ready to Eat Foods" from the Food Unit.

http://www.biotechlab.com.au/paper1.htm

The importance of coagulase
Staphylococci are divided into the coagulase-positive staphylococci (chiefly S. aureus) and the cogulase-negative staphylococci (chiefly S. epidermidis).
In the tube coagulase test, S. aureus will form a clot when incubated for a few hours in a plasma broth.

http://www.medmicro.mds.qmw.ac.uk/underground/clinbact/staph...

Best Regards




    Serge Roshchin
    s_roshchin@mail.ru
Serge
PRO pts in pair: 115
Grading comment
Thanks! Very detailed indeed.
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