BACTERIAL QUALITY OF READY TO EAT MEALS IN AIR CATERING | ||
| Veterinary Medical Journal (Giza) | ||
| Volume 38, Issue 1, January 1990, Pages 1-9 PDF (4.22 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/vmjg.1990.380139 | ||
| Authors | ||
| N. . YASSIEN; H EL-ESSAWY | ||
| Dept. of Food Hygiene, ; Faculty of Vet.Med.Cairo university, Giza, Egypt . | ||
| Abstract | ||
| Food produced from animal sources needs Special care because of its great role played in transmission of the food borne infections. Eggs and meat meal are considered as a main reservoir for a variety of zoon- otic diseases rather than there are different diseases transmitted from man to man through the contamination of different types of foods during preparation, distri- bution and storage of meals. Catering is one of the food serving establishments supplying the aircrafts with the different types of meals. Eggs and meat are considered as the main constituents of such meals given to passengers, there- fore its contamination with food poisoning organisms constitutes a public health hazard to consumers part~ icularly passengers and crew (Kunstler & Ahlert, 1980; WHO, 1983; Dawarakanth & Murthy, 1984 and Hassan, 1986). Prepared meals in air catering plants should be there- fore subjected to strict hygienic measure to ensure the food safety. This required the used of sound food Materials, clean and sterile equipment, clean and hygienic stores as well as good health of the food Preparing employees to produce meals of good keeping Quality and free from hazard to human health (Gork ,1985). | ||
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