Microbiological quality of cold meals served by airlines

Journal of Food Safety

Volumn 18, Issue 3, 1998, Pages 185-195

  Hatakka, Maija ^a,b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b City Vantaa Food and Environ Lab   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ANALYSIS; FOOD SAFETY; MICROBIAL CONTAMINATION;

BACILLUS CEREUS; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 0031797942     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.1998.tb00213.x     Document Type: Article

References (15)

1. Association of European Airlines 1996. Routine microbiological standards for aircraft-ready food. In Hygiene Guidelines pp. 9-13, Brussels, Belgium.
2. EBERHART-PHILLIPS, J. et al. 1996. An outbreak of cholera from food served on an international aircraft. Epidemiol. Infect. 116, 9-13.
3. GORK, F.-P. 1993. Hygiene risks in airline gatering. In Proc. 11th International Symposium of the World Association of Veterinary Food Hygienists 1993, pp. 93-95, Bangkok, Thailand.
4. GRANUM, P.E. 1996. An overview of Bacillus cereus. In Proc. of the Symposium Food Associated Pathogens, pp. 72-81, the Swedish University of Agricultural Sciences, Faculty of Veterinary Medicine, Uppsala.
5. HATAKKA, M. and ASPLUND, K. 1993. The occurrence of Salmonella in airline meals. Acta Vet. Scand. 34, 391-396.
6. HEDBERG, C. W. et al. 1992. International foodborne outbreak of shigellosis. J. Am. Med. Assoc. 268 (22), 3208-3212.
7. LAMBIRI, M., MAVRIDOU, A. and PAPADAKIS, J.A. 1995. The application of hazard analysis critical control point (HACCP) in a flight catering establishment improved the bacteriological quality of meals. J. Roy Soc Health. Feb., 26-30.
8. NCFA 1982. Determination of Bacillus cereus in foods, Method No. 67, Nordic Committee on Food Analysis, Espoo, Finland.
9. NCFA 1985. Clostridium perfringens. Determination in foods, Method No. 95, Nordic Committee on Food Analysis, Espoo, Finland.
10. NCFA 1986. Aerobic micro-organisms. Enumeration at 30C in meat and meat products, Method No. 86, Nordic Committee on Food Analysis, Espoo, Finland.
11. NCFA 1991. Salmonella bacteria. Detection in foods, Method No.71, Nordic Committee on Food Analysis, Espoo, Finland.
12. NCFA 1992. Staphylococcus aureus. Determination in foods, Method No. 66, Nordic Committee on Food Analysis, Espoo, Finland.
13. NCFA 1995. Thermotolerant coliform bacteria. Determination in foods, Method No. 125, Nordic Committee on Food Analysis, Espoo, Finland.
14. ROBERTS, D., GILBERT, R.J., NICHOLSON, R., CHRISTOPHER, P., ROE, S. and DAILLEY, R. 1989. The microbiology of airline meals. J. Environ. Health 97(3), 56-62.
15. TAUXE, R.V., TORNEY, M.P., MASCOLA, L., HARGRETT-BEAN, N.T. and BLAKE, P.A. 1987. Salmonellosis outbreak on transatlantic flights: Foodborne illness on aircraft 1948-1984. Amer. J. Epidemiol. 125, 150-157.