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Microbiological quality of hot meals served by airlines
1Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Finland. maija.hatakka@vantaa.fi
Abstract:
The microbiological quality of 1,012 hot meals served on aircraft was studied in 1991 to 1994. The material included dishes prepared in 33 countries all over the world. The geometric means of aerobic colony counts and Escherichia coli were significantly lower in breakfasts (P < 0.05) than in main dishes. Pathogenic bacteria were found in 30 samples (3.0%), Bacillus cereus being the most common pathogen. The frequencies of B. cereus and Staphylococcus aureus did not differ between breakfasts and main dishes. Many of the samples exceeded the minimum acceptable microbiological standards recommended by the Association of European Airlines (AEA) for E. coli, S. aureus, B. cereus, Clostridium perfringens, and Salmonella; i.e., 8.2%, 0.6%, 0.7%, 0.7% and 0.3%, respectively. There were considerable differences in aerobic colony counts and E. coli counts between countries where the food was prepared.
Insights
Microbiological quality of 1,012 aircraft hot meals revealed pathogens in 3% of samples. Many meals exceeded standards for bacteria like Escherichia coli, indicating global food safety concerns.
Area of Science:
- Food microbiology
- Public health
- Microbial food safety
Background:
- Assessing the microbiological quality of in-flight meals is crucial for passenger health.
- Previous studies have highlighted potential risks associated with food preparation in diverse global settings.
Purpose of the Study:
- To evaluate the microbiological quality of hot meals served on aircraft globally.
- To identify the prevalence of specific bacteria and compare findings against established standards.
Main Methods:
- Analysis of 1,012 hot meals prepared in 33 countries between 1991 and 1994.
- Quantification of aerobic colony counts and Escherichia coli.
- Detection of pathogenic bacteria including Bacillus cereus, Staphylococcus aureus, Clostridium perfringens, and Salmonella.
Main Results:
- Breakfasts showed significantly lower aerobic colony counts and Escherichia coli levels than main dishes.
- Pathogenic bacteria were detected in 3.0% of samples, with Bacillus cereus being most common.
- Numerous samples exceeded Association of European Airlines (AEA) standards for E. coli, S. aureus, B. cereus, C. perfringens, and Salmonella.
Conclusions:
- Significant variations in microbial load exist between countries of origin.
- In-flight meal safety requires continuous monitoring and adherence to international microbiological standards.
- Breakfasts may pose a lower immediate microbial risk compared to main dishes.