This study set out to evaluate the microbiological hazards associated with the foods served on aircraft. To identify the microbiological quality of hot and cold meals prepared worldwide, samples of aircraft meals were monitored for Salmonella between 1989 and 1994, and for indicator bacteria and Staphylococcus aureus, Bacillus cereus and Clostridium perfringens between 1991 and 1994. Additional...
