Food safety issue in the airline catering sector is an all
encompassing issue that involves the food preparation from siting
of the industry, to storage and handling by crew members. When food
served on board is not produced and handled under strict hygienic
conditions and following food safety rules, incidents of foodborne
illnesses can result. Cases of foodborne disease outbreaks aboard
commercial aircraft from 1947 to 2007 were analysed in this book
with the focus on the vehicle of infection, causative agent and
factors responsible for the outbreaks. The analysis of these
outbreaks revealed that microbial infection is not directly related
to the type of food served on board, but to weaknesses and failures
in the system such as lack of compliance with basic food handling
and general hygiene principles and also because HACCP principles
were not in place when many of the outbreaks occurred, although a
few outbreaks still occurred following the introduction of HACCP
principles in this sector. The strict adherence to food safety as
highlighted in this book will help prevent the reoccurrence of
airline foodborne diseases outbreaks, otherwise an outbreak is
inevitable.
General
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