Evaluation of selected dishes from the hot area of the Havana Catering Base Business Unit

David Danger; Raúl Báez

doi:10.5281/zenodo.13994858

Authors

David Danger Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba. Author https://orcid.org/0009-0009-9333-6737
Raúl Báez Estación de Catering Aéreo de La Habana, CubaCatering S.A., La Habana, Cuba. Author https://orcid.org/0009-0002-6000-9069

DOI:

https://doi.org/10.5281/zenodo.13994858

Keywords:

hygienic-sanitary behavior, hot catering area, microbiological analysis, flight simulation, food safety

Abstract

This study aimed to evaluate the hygienic-sanitary behavior of selected dishes in the hot area of UEB Catering Habana on board aircraft, using a flight simulation. The airline Cuban Aviation Company was chosen due to its high flight frequency and number of services offered. The results of raw materials and finished products from 2005 to 2007 (time zero) were analyzed. During the flight simulation (8-10 hours, 20 °C in a trolley), the dishes were prepared following the current technological process. Physicochemical (pH and moisture) and microbiological (aerobic mesophilic microorganisms, total and fecal coliforms, molds, and yeasts) were determined before and after the simulation on five selected dishes. The results showed that 12.3% of the samples did not meet the established microbiological parameters, with total coliforms, aerobic mesophilic organisms, molds, and yeasts being the main causes of non-compliance. The pH and moisture values, along with the use of sauces, indicated a high risk for microbial growth. None of the five dishes met the established time and showed sanitary non-compliance. The microbiological evaluations suggest that the main problems in the preparation and assembly of the dishes are due to inadequate handling and processing practices.

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