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MICROBIOLOGICAL QUALITY OF COLD MEALS SERVED BY AIRLINES
Author(s) -
HATAKKA MAIJA
Publication year - 1998
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1998.tb00213.x
Subject(s) - quality (philosophy) , food science , business , environmental science , chemistry , physics , quantum mechanics
The microbiological quality of 675 cold meals prepared for serving on aircraft was studied in 1991–1994. The material consisted of appetizers, salads and desserts prepared in 33 countries. The geometric mean of aerobic colony counts , Escherichia coli and Staphylococcus aureus were significantly lower in desserts (p<0.05) than in salads and appetizers. Salmonella was not found in any of the samples. Staphylococcus aureus, Bacillus cereus and Clostridium perfringens were found in 50 samples (7%). In respect of E. coli, S. aureus and B. cereus, the samples exceeded the Routine microbiological standards for aircraft‐ready food; Accepted by the Association of European Airlines by 14%, 7% and 3%, respectively. There were considerable differences in aerobic colony counts , E. coli and B. cereus counts between countries where the food was prepared.