Evaluación de platos seleccionados en el área fría de la Unidad
Empresarial de Base Catering Habana
J. Food Sci. Gastron
. (January - June 2023) 1(1): 16-21
https://doi.org/10.5281/zenodo.13975044
ISSN: 3073-1283
ORIGINAL ARTICLE
Evaluation of selected dishes in the cold area
of the Havana Catering Base Business Unit
Yelaín Álvarez
yalvarez@ifal.uh.cu
1
Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba.
2
Facultad de Ciencias Químicas, Universidad de Guayaquil. Ecuador.
Received: 20 December 2022 / Accepted: 24 January 2023 / Published online: 31 January 2023
© The Author(s) 2023
Yelaín Álvarez
1
·
Raúl Díaz
2
Abstract
The objective of this work was to evaluate the
hygienic-sanitary behavior of selected dishes in the cold area
of the UEB Catering Habana, on board an aircraft, through
a fight simulation. The airline Empresa Cubana de Aviación
was chosen, given its high frequency of fights and services.
Data on raw materials and fnished products were analyzed
from 2005 to 2007. For the simulation, dishes were prepared
following the current technological fow and kept on a trol
-
ley at 20 °C for 8-10 hours. Physicochemical (pH and hu
-
midity) and microbiological analyses were performed (total
count of mesophilic aerobic microorganisms, total and fecal
coliforms, fungi, and yeasts). The results showed that 30.2%
of the samples did not comply with the established microbi
-
ological parameters, mainly due to the presence of coliform
microorganisms (40.4%) and mesophilic aerobes (32.7%).
The dishes studied were highly perishable and presented
pH and humidity values within the expected range. Only
the cold return snack complied with the established period,
while the rest showed sanitary non-compliance, attributable
to inadequate handling during its preparation and assembly.
Keywords
hygienic-sanitary behavior, cold catering area,
microbiological analysis, fight simulation, perishable dish
-
es, food safety compliance.
Resumen
El objetivo de este trabajo fue evaluar el com-
portamiento higiénico-sanitario de platos seleccionados en
el área fría de la UEB Catering Habana, a bordo de una ae-
ronave, mediante una simulación de vuelo. Se eligió la aero
-
línea Empresa Cubana de Aviación, dada su alta frecuencia
de vuelos y servicios. Se analizaron datos de materias primas
y productos terminados de 2005 a 2007. Para la simulación,
se prepararon platos siguiendo el fujo tecnológico vigente
y se mantuvieron en un
trolley
a 20 °C durante 8-10 horas.
Se realizaron análisis físico-químicos (pH y humedad) y mi
-
crobiológicos (recuento total de microorganismos aerobios
mesóflos, coliformes totales y fecales, hongos y levaduras).
Los resultados mostraron que el 30,2 % de las muestras no
cumplió con los parámetros microbiológicos establecidos,
principalmente por la presencia de microorganismos coli
-
formes (40,4 %) y aerobios mesóflos (32,7 %). Los platos
estudiados, altamente perecederos, presentaron valores de
pH y humedad dentro del rango esperado. Solo el snack frío
de regreso cumplió con el periodo establecido, mientras que
el resto mostró incumplimientos sanitarios, atribuibles a una
manipulación inadecuada en su elaboración y montaje
.
Palabras clave
comportamiento higiénico-sanitario, área
fría de catering, análisis microbiológico, simulación de vue
-
lo, platos perecederos, cumplimiento de seguridad alimen
-
taria.
How to cite
Álvarez, Y., & Díaz, R. (2023) Evaluation of selected dishes in the cold area of the Havana Catering Base Business Unit.
Journal of Food Science and
Gastronomy
, 1(1), 16-21. https://doi.org/10.5281/zenodo.13975044
J. Food Sci. Gastron
. (January - June 2023) 1(1): 16-21
17
Introduction
The rise of commercial aviation, a decade after World War
II, expanded the consumer market, largely driven by tou
-
rism, which considered the airplane as a fast and safe mode
of transportation. This led airlines and catering companies
to collaborate on developing recipes and menus that met the
increasing demands of a more discerning public. For a long
time, the quality of food served on board was a decisive fac-
tor when choosing an airline.
Today, air transportation has become essential, as the dy
-
namics of modern life require shortening distances between
countries and continents. This has resulted in a higher vo-
lume of operations and intense competition among airlines
seeking to ofer advantages such as greater time efcien
-
cy, a variety of travel options, and more comfortable fight
conditions, with food oferings being a fundamental aspect.
Globally, one of the biggest challenges is the production and
distribution of safe food (Fróna et al., 2019). Airport catering
services must ensure hygiene and food safety for passengers
of diferent airlines (Abdelhakim et al., 2019).
In-fight catering has become one of the primary concerns
for operators, as customers demand increasingly higher qua
-
lity standards, making food safety an indispensable characte
-
ristic. This underscores the need for proper hygienic prepara
-
tion in this service to protect the health of both the crew and
the growing number of passengers and to prevent the spread
of diseases through food consumption between diferent re
-
gions. Foods are nutritious sources for microbial growth due
to their composition of sugars, fats, proteins, vitamins, mine
-
rals, and water, making it essential to reduce contamination
risks and ensure safety (Alegbeleye et al., 2022; Bajić et al.,
2022).
Given the above and the lack of studies on the hygien-
ic-sanitary quality of meals during fights at UEB Catering
Habana, the objective was set to evaluate the hygienic-sani-
tary behavior of selected dishes in the cold area of this entity
through a fight simulation.
Materials and methods
A single airline was selected from those serviced by UEB
Catering Habana, considering two main criteria: the weekly
fight frequency and the number of services ofered. Due to
the high probability of contamination in dishes prepared in
the cold area and the absence of a subsequent cooking sta-
ge to eliminate or reduce such contamination, this area was
chosen as the focus of the study at UEB Catering Habana.
The dishes were selected through a review of the client’s ca-
talog, excluding those with higher intrinsic durability, indus
-
trial products, those prepared infrequently or not at all, and
those where the potential spoilage element had already been
analyzed in a more complex dish.
For the retrospective analysis, results from the years 2005-
2007 regarding raw materials and fnished products of dishes
prepared in the cold area (time zero) were examined and ar
-
chived at the Quality Control Department of the Havana Ca
-
tering Base Business Unit. This microbiological data came
from monthly reports from the National Quality Inspection
Center (CNICA), Food Control Laboratories (LACAL), and
the Varadero laboratory. The information was organized by
year, classifying common dishes to achieve a coherent rela-
tionship during the period.
To simulate in-fight behavior, the dishes were prepared
for lunch at 15 °C, cooled in the refrigerator of the Cuban
Aviation Company (ECA) between 0 and 4 °C for 27 hours,
assembled on a trolley (at 15 °C), and maintained in the tran-
sit refrigerator (0 to 4 °C) for 3 hours. Subsequently, samples
were taken, frozen at -10 °C, and sent to CNICA for micro
-
biological analysis (time zero) or transferred to the Pharmacy
and Food Institute (IFAL) at the University of Havana in an
isothermal container to simulate fight conditions, storing the
samples at 20 °C in the trolley for 8-10 hours before analysis.
Evaluations of physical and chemical attributes, such as
moisture content (AOAC, 1997) and pH (ISO-2917, 1999),
were conducted before the fight simulation. Two samples
were taken from each batch and homogenized with their in-
gredients for analysis.
Microbiological analyses included the total count of meso-
philic aerobic microorganisms (Nutrient Agar, 37±1 °C, 48
h), total coliform count (Violet Bile Red Agar, 37±1 °C, 48
h), fecal coliform count (Eosin Methylene Blue Agar, 37±1
°C, 24 h), and total yeast and mold count (Malt Agar, 30 °C,
48-72 h). These analyses were performed on the fve select
-
ed dishes before and after each simulation. The results were
statistically processed by calculating the mean and standard
deviation.
Results and discussion
Cuban Aviation Company (ECA) was selected as it had
the highest frequency of weekly fights and the largest num
-
ber of services ofered. The dishes were chosen through an
analysis of the client’s catalog, identifying 19 cold dishes in
the Club Tropical class and 16 in the Economy class for a
total of 35 dishes. Sixteen dishes were excluded due to their
intrinsic durability, fve for being industrial products, four
for their low or nonexistent preparation frequency, and ten
because the elements likely to cause spoilage had already
been evaluated in more complex dishes.
After the analysis, dishes deemed at higher risk were selec-
ted for the study due to their nature, the degree of handling,
and lack of cooking. These included: a vegetable appetizer
consisting of corn, cucumber, carrot, beet, and chives; a fruit
J. Food Sci. Gastron
. (January - June 2023) 1(1): 16-21
18
appetizer containing pineapple, papaya, cherry, and orange;
a shrimp appetizer with shrimp, cocktail sauce, fsh cocktail,
orange, pineapple, and bell pepper; a cold outbound snack
with smoked loin, Gouda cheese, lettuce, tomato wedge,
tuna mousse, bell pepper diamond, tartlet shell, and papaya
slice; and a cold return snack with cooked ham, Gouda chee-
se, chicken salad, bell pepper strip, natural pickle, croissant,
and tartlet shell.
Between 2005 and 2007, inspections conducted by the
laboratories of CNICA, LACAL, and Varadero on a repre
-
sentative group of raw materials and prepared dishes were
analyzed. From 172 microbiological determinations, 69.8%
(120 samples) met the established parameters. However,
30.2% of the samples did not comply with these standards,
with no signifcant improvement observed over the three
years analyzed. The majority of non-compliance was due to
the presence of total coliforms (40.4%) and mesophilic aero
-
bes (32.7%), refecting issues with the handling and quality
of the raw materials and the preparation process. These re
-
sults underscore the need to improve compliance with HAC
-
CP system guidelines in the plant.
The dishes were prepared according to the current techno
-
logical fow. In all cases, the established time and tempera
-
ture parameters for their preparation were met. Adjustments
were made in the fight simulation process, from prepara
-
tion to fnal analysis. To ensure that the simulation condi
-
tions were as similar as possible to commercial conditions,
the temperature was monitored during storage at IFAL. The
initial, fnal, and average temperatures during the simulation
and their standard deviations are shown in Figure 1.
Figure 1.
Behavior of temperature during simulation
The samples transported to IFAL arrived at temperatures
between 0 and 2 ºC. During the storage simulation, the mea-
surements showed adequate stability in a climate-controlled
environment, with constant temperatures between 20 and
22 ºC. These fuctuations correspond to the air conditioning
control system and align with the expected conditions during
the fight. Although continuous temperature recording was
not conducted during the simulation, the reported values are
representative, as there were no interruptions in the power
supply during this period.
The selected dishes may experience changes in appearan
-
ce, indicating to the consumer a loss of quality, possibly at
-
tributed to changes in physical-chemical or microbiological
indicators. The physical-chemical analyses performed inclu
-
ded the measurement of moisture and pH, parameters selec
-
ted for their direct relationship with the hygienic stability of
the food (Table 1). Generally, products with higher water
content and pH levels close to neutrality are more suscepti
-
ble to spoilage, especially due to microbial action. Although
the components of a dish may have diferent percentages of
moisture and water activity (aw) values, due to the short sto-
rage time and maintenance of the cold chain, it is unlikely
that moisture migration occurs between the components.
Table 1.
Parameters selected for their direct relationship
with the hygienic stability of foods
FoodMoisturepH
Corn
67.6 (0.4)-
Cucumber
96.2 (0.1)
-
Beetroot
91.9 (0.2)
-
Carrot
92.38 (0.07)
-
Pineapple
82.40 (0.01)3.7 (0.1)
Papaya
91.04 (0.03)
5.06 (0.04)
Cherry
54.34 (0.03)-
Orange
84.6 (0.2)4.41 (0.02)
Smoked loin
66.3 (2.2)5.71 (0.04)
Tuna mousse
59.72 (0.04)
5.55 (0.04)
Cooked ham
69.6 (0.8)4.98 (0.04)
Gouda cheese
38.9 (0.2)
5.54 (0.02)
Chicken salad
54.31 (0.04)5.42 (0.02)
Pepper
86.56 (0.09)
4.86 (0.03)
Shrimp
66.8 (1.2)7.2 (0.1)
Cocktail sauce
54.9 (0.1)
4.30 (0.04)
Fish cocktail
75.8 (0.3)7.0 (0.1)
Mean (Standard deviation); n= 3.
Except for the corn, the other components of the dish are
high-moisture vegetables and, by their nature, present a high
water activity (a
w
) value. Although the pH was relatively low
(below 5), the results confrm that this dish has a high proba
-
bility of microbiological spoilage. Due to the mix of ingre
-
dients, which included cucumber slices, julienned carrot, and
beetroot along with corn kernels, it was necessary to prepare
a homogenate of the components to obtain a representative
pH value of the dish.
J. Food Sci. Gastron
. (January - June 2023) 1(1): 16-21
19
The results indicate that among the components of this
dish, papaya presented the highest risk due to its high mois
-
ture content and relatively elevated pH compared to the other
ingredients. In contrast, pineapple and orange, which have
lower pH values and less moisture, show a lower probability
of spoilage. Although it was not possible to determine the
pH of the cherry due to its small size, it is noted to be the
component with the least moisture. However, since all the
ingredients are in close contact, the potential for microbial
spoilage should be evaluated in the context of the dish as a
whole and not of individual components.
In this dish, lettuce and tomato slices were not analyzed
because their portions were too small. According to moisture
content, the papaya slice appeared to be the riskiest compo
-
nent, as it exhibited the highest moisture and pH. However,
it is important to note that tuna also has high a
w
values and
25 g of mayonnaise was used in the preparation of 100 g of
mousse, representing a proportion of 1:3. The presence of
mayonnaise in one of the dish’s components is an additional
factor of spoilage, as its optimal pH values range from 3 to
4.1 (Satriawan et al., 2022) to prevent spoilage. In this case,
the pH of the mayonnaise was 5.55, indicating a high risk of
spoilage.
Not all components of this dish were analyzed, as only
those with the highest moisture values or the lowest acidity
were selected. The croissant and tartlet shell were excluded
from these analyses, as their spoilage causes are not prima
-
rily microbiological. Similarly, the natural pickles were not
analyzed due to their natural acidifcation. Regarding the
analyses performed, it is relevant to mention the presence
of bell pepper in this dish; although it is the component with
the highest moisture, it also has the lowest pH. On the other
hand, other ingredients in this dish, such as the chicken sa-
lad (which includes steamed boneless chicken breast, ma-
Table 2.
Microbiological analysis of the dishes (cfu/g)
DishBatch
Mesophilic aerobesTotal coliformsFungiYeast
0 h40 h0 h40 h0 h40 h0 h40 h
Vegetable
appetizer
1
1x10
3
1.28x10
3
1x10
2
1.16x10
3
NP
<1x10
NP
<1x10
2
1x10
3
1.96x10
3
1x10
2
1.28x10
3
<1x10<1x10
2
1x10
3
1.72x10
3
1x10
2
1.08x10
3
<1x10<1x10
2
1x10
3
2.40x10
3
1x10
2
9.6x10
2
1.5x10
3
<1x10
2
2
2x10
3
3.4x10
3
2.9x10
2
1x10
2
NP
<1x10
NP
<1x10
2
2x10
3
3.8x10
3
2.9x10
2
2.6x10
3
<1x10<1x10
2
2x10
3
1x10
5
2.9x10
2
1x10
2
6x10
2
5.0x10
2
2x10
3
9.2x10
4
2.9x10
2
<1x10
2
5.6x10
2
1.3x10
3
Fruit
appetizer
1
1.7x10
4
1.28x10
3
6.1x10
2
<1x10
2
NP
<1x10
NP
3.4x10
2
1.7x10
4
1.44x10
3
6.1x10
2
<1x10
2
<1x102x10
2
1.7x10
4
1.44x10
3
6.1x10
2
1x10
3
3x101.5x10
3
1.7x10
4
1.48x10
3
6.1x10
2
7.2x10
3
1.5x10
3
9.4x10
2
2
3.7x10
4
5.2x10
4
3.6x10
2
2.08x10
3
NP
1.7x10
3
NP
<1x10
2
3.7x10
4
4.8x10
4
3.6x10
2
2.04x10
3
4x10
3
<1x10
2
3.7x10
4
3x10
4
3.6x10
2
3.96x10
3
6.4x10
2
<1x10
2
3.7x10
4
3.1x10
4
3.6x10
2
1.52x10
3
<1x10<1x10
2
Cold
outbound
snack
1
6.8x10
2
1.16x10
3
<1x10
2
1.72x10
3
<1x10<1x10<1x10
2
<1x10
2
3.6x10
2
2.56x10
3
<1x10
2
1x10
3
<1x10<1x10<1x10
2
<1x10
2
7.2x10
2
1.52x10
3
5.6x10
2
1.12x10
3
<1x10<1x10<1x10
2
<1x10
2
4x10
2
2.16x10
3
1.84x10
3
1.04x10
3
<1x10<1x10<1x10
2
<1x10
2
2
5.2x10
2
1.64x10
3
4.5x10
2
6x10
2
<1x10<1x10<1x10
2
<1x10
2
6.2x10
2
1.18x10
3
3.4x10
2
9.6x10
2
<1x10<1x10<1x10
2
<1x10
2
8.4x10
2
1.24x10
3
1.44x10
3
1.2x10
3
<1x10<1x10<1x10
2
<1x10
2
1x10
3
1.04x10
3
1.85x10
3
1.08x10
3
<1x10<1x10<1x10
2
<1x10
2
Cold return
snack
1
1.56x10
3
1.24x10
4
<1x10
2
<1x10
2
<1x10<1x10<1x10
2
<1x10
2
1.72x10
3
1.18x10
4
<1x10
2
<1x10
2
<1x10<1x10<1x10
2
<1x10
2
1.80x10
3
1.08x10
5
<1x10
2
<1x10
2
<1x10<1x10<1x10
2
<1x10
2
1.40x10
3
1.04x10
5
<1x10
2
<1x10
2
<1x10<1x10<1x10
2
<1x10
2
2
5.3x10
2
2.56x10
3
<1x10
2
<1x10
2
<1x10<1x10
<1x10
2
<1x10
2
4.8x10
2
3.96x10
3
<1x10
2
<1x10
2
<1x10<1x10<1x10
2
<1x10
2
2.24x10
3
1.56x10
3
<1x10
2
<1x10
2
<1x10<1x10<1x10
2
<1x10
2
1.28x10
3
2.00x10
3
<1x10
2
<1x10
2
<1x10<1x10<1x10
2
<1x10
2
Shrimp
appetizer
1
1.44x10
3
2.16x10
4
4.4x10
2
6.5x10
2
<1x10<1x10<1x109.6x10
2
1.88x10
3
2.12x10
4
<1x10
2
4.5x10
2
<1x10<1x10<1x10
2
8.4x10
2
1.24x10
3
2.02x10
4
<1x10
2
8.4x10
2
<1x10<1x10<1x10
2
6.4x10
2
1.72x10
3
2.04x10
4
<1x10
2
5.2x102<1x10<1x10<1x10
2
3.9x10
2
2
2.4x10
3
9.6x10
4
5.4x10
2
1.44x1
2
<1x10<1x10<1x10
2
<1x10
2
2.12x10
3
8.8x10
4
<1x10
2
1.56x10
3
<1x10<1x10<1x10
2
<1x10
2
1.24x10
3
8.0x10
4
<1x10
2
2.52x10
3
<1x10<1x10<1x10
2
6.5x10
2
1.52x10
3
3.8x10
4
<1x10
2
2.40x10
3
<1x10<1x10<1x10
2
4.6x10
2
NP: Not performed.
J. Food Sci. Gastron
. (January - June 2023) 1(1): 16-21
20
yonnaise, salt, pepper, and parsley), are highly susceptible
to microbiological spoilage. It is important to highlight that
mayonnaise was the main cause of foodborne illnesses in
Latin America and the Caribbean between 1993 and 2002
and can harbor dangerous microorganisms for health, such
as
Escherichia coli
O157:H7,
Listeria monocytogenes
, and
Salmonella
spp., the latter originating from the egg used in
its preparation (Guerra et al., 2016). Therefore, the pH of this
dish indicates a high risk of spoilage.
The composition of this dish makes it vulnerable to mi
-
crobiological contamination, especially due to the presence
of shrimp and seafood cocktails. The cocktail sauce that ac
-
companies the dish contains 80% mayonnaise, which places
it in the danger zone due to its pH. Moreover, both shrimp
and seafood cocktails have a pH close to or above 7, which
increases the risk of microbial spoilage. The moisture and pH
of the diferent components are consistent with those repor
-
ted in the literature (USDA, 2008). In general, the results of
the physical-chemical analyses support the appropriateness
of selecting these dishes, as they are classifed as high-risk.
The count of microorganisms in food is crucial, as they
are not sterile and can carry pathogens or toxins, posing a
risk to consumer health. Table 2 presents the results of the
microbiological analyses conducted.
In the values obtained at time zero, it was observed that
four dishes did not comply with NC 38-02-07 (1987) regar
-
ding total coliform counts, indicating handling issues and
refecting a lack of improvement in this aspect, as the re
-
trospective analysis also revealed high coliform counts in
those dishes. Although other microorganisms met the speci
-
fcations, no counts of fungi and yeasts were performed on
the fruit and vegetable appetizers. In the simulation, it was
confrmed that four out of the fve dishes had total coliform
counts that did not meet specifcations, as expected based on
the initial results.
The results indicated handling problems during the prepa
-
ration and assembly of the dishes. It was noted that the fruit,
vegetable, and shrimp appetizers did not meet the established
parameters for yeast and mold counts. This may have been
due to the favorable pH of fresh fruits and vegetables for the
growth of these microorganisms, as well as the inclusion of
vegetables in the shrimp appetizer. Coliform microorganis
-
ms are key indicators of the hygienic quality of food, and
their presence may suggest fecal contamination, as they are
usually of intestinal origin (Martin et al., 2016). Despite fn
-
ding a large number of coliforms, confrmatory tests for fe
-
cal coliforms in the fve dishes were negative, both at time
zero and after the simulation. This suggests that, while it is
necessary to improve staf practices, there are no indications
of serious violations of hygiene and sanitation procedures,
such as handwashing. However, the results reveal that, al-
though serious violations have not been detected, handling
problems persist that have led to a signifcant percentage of
non-compliance in health inspections. Therefore, it is essen
-
tial to continue refning the control mechanisms established
in the entity.
Conclusions
The retrospective analysis of the raw materials and dishes
prepared by the entity revealed that 30.2% of the samples did
not meet the established microbiological parameters. Most
of the non-compliances were associated with the presence of
total coliform microorganisms (40.4%), mesophilic aerobes
(32.7%), as well as fungi and yeasts (16.9%). The studied
dishes are highly perishable, according to the pH values and
moisture content obtained, which fall within the expected
range. Of the fve dishes analyzed, only the cold snack for
the return trip met the established period, while the others
showed health non-compliance before the simulation. These
microbiological results indicate that the main problem in the
preparation and assembly of the dishes is related to inade
-
quate handling.
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Conficts of interest
The authors declare that they have no conficts of interest.
Author contributions
Yelaín Álvarez and Raúl Díaz: Conceptualization, data cu
-
ration, formal analysis, investigation, methodology, supervi
-
sion, validation, visualization, drafting the original manus-
cript and writing, review, and editing.
Data availability statement
The datasets used and/or analyzed during the current study
are available from the corresponding author on reasonable
request.
Statement on the use of AI
The authors acknowledge the use of generative AI and
AI-assisted technologies to improve the readability and cla
-
rity of the article.
Disclaimer/Editor’s note
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cations are solely those of the individual authors and contri-
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Journal of Food Science and Gastronomy and/or the edi
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tors disclaim any responsibility for any injury to people or
property resulting from any ideas, methods, instructions, or
products mentioned in the content.