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Microbiological quality of hot meals served by airlines.

Author(s) : HATAKKA M.

Type of article: Article

Summary

The geometric means of aerobic colony counts and Escherichia coli were significantly lower in breakfasts than in main dishes. Pathogenic bacteria were found in 30 samples (3%), Bacillus cereus being the most common pathogen. There were considerable differences in aerobic colony counts and E. coli counts between countries where the food was prepared.

Details

  • Original title: Microbiological quality of hot meals served by airlines.
  • Record ID : 1999-2396
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 8
  • Publication date: 1998/08
  • Document available for consultation in the library of the IIR headquarters only.

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