Evaluation of selected dishes from the cold area of the Havana Catering Base Business Unit
DOI:
https://doi.org/10.5281/zenodo.13975044Keywords:
hygienic-sanitary behavior, cold catering area, microbiological analysis, flight simulation, perishable dishes, food safety complianceAbstract
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 flight simulation. The airline Empresa Cubana de Aviación was chosen, given its high frequency of flights and services. Data on raw materials and finished products were analyzed from 2005 to 2007. For the simulation, dishes were prepared following the current technological flow and kept on a trolley at 20 °C for 8-10 hours. Physicochemical (pH and humidity) 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 microbiological 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.
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Data Availability Statement
The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Copyright (c) 2024 Yelaín Álvarez, Raúl Díaz (Autor/a)
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