Traduction de «products can be commercialised » (Néerlandais → Français) :

Medical devices The European medical devices directives are socalled New Approach Directives: the products can be commercialised without the involvement of the competent authorities.
Medical devices The European medical devices directives are socalled New Approach Directives: the products can be commercialised without the involvement of the competent authorities.

Als de federale overheid tussenkomt op het niveau van de commercialisering van een product, dan handelt ze volledig binnen haar bevoegdheid.
En intervenant au niveau de la mise sur le marché d’un produit, l’Etat fédéral se situe pleinement dans son domaine de compétences.

In Belgium, the commercialisation of these products has been authorised for over ten years.
En Belgique, leur commercialisation est tolérée depuis plus de 10 ans.

The European directives regarding medical devices are referred to as the New Approach Directives. Products may be commercialised without the intervention of a competent authority.
The European directives regarding medical devices are referred to as the New Approach Directives. Products may be commercialised without the intervention of a competent authority.

As regards D- glucuronolactone, the SCF confirms its reservations about a daily chronic intake of 840 mg of the product (1.4 can) and an acute intake of 1 800 mg of the product (3 cans) via this type of drink, taking into account that the natural intake of D-glucuronolactone via food amounts to 1 to 2 mg/day (SCF, 2003).
Pour le D-glucuronolactone, le SCF confirme ses réserves dans le cadre d’un apport journalier chronique de 840 mg de produit (1,4 canette) et d’un apport aigu de 1.800 mg de produit (3 cannettes) via ce type de boisson et ce, tenant compte du fait que l’apport alimentaire naturel en D-glucuronolactone est de 1 à 2 mg/jour (SCF, 2003).

Vergelijking consumers only N mean Std P25 P50 P75 P90 P95 P97,5 P99 Max cons dev Chewing gum 118 0,04 0; 05 0,01 0,02 0,06 0,11 0,13 0,18 0,33 0,34 Emulsified sauces fat content 60% or more 246 0,15 0,12 0,06 0,12 0,20 0,31 0,38 0,43 0,63 0,80 Emulsified sauces fat content less than 60% 86 0,20 0,19 0,09 0,15 0,26 0,43 0,56 0,70 1,33 1,33 Liquid eggs 266 0,14 0,13 0,04 0,10 0,21 0,34 0,41 0,49 0,59 0,76 Liquid soups and broths (except canned) 7 0,42 0,20 0,28 0,36 0,62 0,71 0,71 0,71 0,71 0,71 Low sugar jams, marmalade and similar low 1 0,02 0,02 0,02 0,02 0,02 0,02 0,02 0,02 0,02 calorie foods Mustard 57 0,03 0,04 0,01 0,02 0,04 0,08 0,11 0,17 0,21 0,21 Non emulstified sauces 211 0,20 0,20 0,06 0,12 0,25 0,55 0,70 0,81 0,89 0,91 Non heated dairy based desserts 192 0,30 0,29 0,09 0,21 0,39 0,66 0,87 1,12 1,64 1,85 Non-alcoholic flavoured drinks 307 0,98 0,87 0,29 0,79 1,39 2,11 2,63 3,17 4,45 5,10 Olives and olive based preparations 2 0,05 0,04 0,02 0,05 0,07 0,07 0,07 0,07 0,07 0,07 Prepared salads 167 0,47 0,40 0,19 0,35 0,59 1,05 0,29 0,43 2,04 3,06 Salted, dried fish 4 0,07 0,05 0,02 0,08 0,12 0,12 0,12 0,12 0,12 0,12 Semi preserved fish products including 30 0,33 0,23 0,14 0,25 0,48 0,74 0,86 0,94 0,94 0,94 fish roe products Shrimps, cooked, en partie cragnon 67 0,30 0,26 0,12 0,19 0,45 0,76 0,84 0,96 1,12 1,12 Snoep 251 0,44 0,48 0,10 0,28 0,57 1,07 0,46 0,90 2,55 2,62 Vegetables in vinegar, brine or oil (included olives) 63 0,15 0,11 0,06 0,14 0,18 0,27 0,41 0,54 0,57 0,57
Comparaison consumers only N mean Std P25 P50 P75 P90 P95 P97,5 P99 Max cons dev Chewing gum 118 0,04 0; 05 0,01 0,02 0,06 0,11 0,13 0,18 0,33 0,34 Emulsified sauces fat content 60% or more 246 0,15 0,12 0,06 0,12 0,20 0,31 0,38 0,43 0,63 0,80 Emulsified sauces fat content less than 60% 86 0,20 0,19 0,09 0,15 0,26 0,43 0,56 0,70 1,33 1,33 Liquid eggs 266 0,14 0,13 0,04 0,10 0,21 0,34 0,41 0,49 0,59 0,76 Liquid soups and broths (except canned) 7 0,42 0,20 0,28 0,36 0,62 0,71 0,71 0,71 0,71 0,71 Low sugar jams, marmalade and similar low 1 0,02 0,02 0,02 0,02 0,02 0,02 0,02 0,02 0,02 calorie foods Mustard 57 0,03 0,04 0,01 0,02 0,04 0,08 0,11 0,17 0,21 0,21 Non emulstified sauces 211 0,20 0,20 0,06 0,12 0,25 0,55 0,70 0,81 0,89 0,91 Non heated dairy based desserts 192 0,30 0,29 0,09 0,21 0,39 0,66 0,87 1,12 1,64 1,85 Non-alcoholic flavoured drinks 307 0,98 0,87 0,29 0,79 1,39 2,11 2,63 3,17 4,45 5,10 Olives and olive based preparations 2 0,05 0,04 0,02 0,05 0,07 0,07 0,07 0,07 0,07 0,07 Prepared salads 167 0,47 0,40 0,19 0,35 0,59 1,05 0,29 0,43 2,04 3,06 Salted, dried fish 4 0,07 0,05 0,02 0,08 0,12 0,12 0,12 0,12 0,12 0,12 Semi preserved fish products including 30 0,33 0,23 0,14 0,25 0,48 0,74 0,86 0,94 0,94 0,94 fish roe products Shrimps, cooked, en partie cragnon 67 0,30 0,26 0,12 0,19 0,45 0,76 0,84 0,96 1,12 1,12 Snoep 251 0,44 0,48 0,10 0,28 0,57 1,07 0,46 0,90 2,55 2,62 Vegetables in vinegar, brine or oil (included olives) 63 0,15 0,11 0,06 0,14 0,18 0,27 0,41 0,54 0,57 0,57

It is important that the most promising products are identified so that available means (such as time, trial animals, working time, money) can quickly be concentrated on further development of these products.
It is important that the most promising products are identified so that available means (such as time, trial animals, working time, money) can quickly be concentrated on further development of these products.

However, quality problems may also arise with products other than medicines for which information can be circulated via this channel.
However, quality problems may also arise with products other than medicines for which information can be circulated via this channel.

The main difference from the DG Medicinal Products is that the FAMHP can function more autonomously under the supervision and responsibility of the Minister of Public Health.
The main difference from the DG Medicinal Products is that the FAMHP can function more autonomously under the supervision and responsibility of the Minister of Public Health.

Identification of S. aureus: Standard identification of S. aureus can be done by detecting the clotting activity on plasma due to the production of coagulase.
Identification de S. aureus: L'identification standard de S. aureus peut être faite en détectant l'activité de coagulation sur le plasma en raison de la production de coagulase.