Evaluation of Bacteriological Quality of Aircraft Food at The Jomo Kenyatta International Airport, Nairobi, Kenya.

Maina T. S. N.; Kamau L.; Kabiru E. W.; Ogata B. R.; Shitandi A.

doi:doi:10.11648/j.sr.20130101.11

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Evaluation of Bacteriological Quality of Aircraft Food at The Jomo Kenyatta International Airport, Nairobi, Kenya.

Maina T. S. N., Kamau L., Kabiru E. W., Ogata B. R., Shitandi A.

Published in Science Research (Volume 1, Issue 1)

Published: 20 February 2013

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Abstract

The production of aircraft meals can pose risks of global dimensions. In order to lay a foundation for assessing these high-risk foods, this descriptive cross sectional study sought to evaluate the microbiological quality of meals served on aircraft at the Jomo Kenyatta International Airport (JKIA), Nairobi in Kenya. Three hundred and sixty one meals were sampled under four categories of (i) Starter dishes such as hors deuver that require a fair amount of handling during preparation and which are served without reheating, (ii) Main courses, that are served hot, (iii) cold desserts; and (iv) Snack meals which include sandwiches. Isolation of microorganisms was carried out in the laboratory, enumerated and data analyzed. The antibiotic sensitivity profile of the microorganisms was also evaluated against twelve (12) antibiotics .In addition, a questionnaire was administered to assess demographic characteristics, assess food safety knowledge, practices and attitude. Statistical significance was set at p<0.05. The results revealed contamination of aircraft food at 85% from all food sampled. Cold meals were more contaminated (68.7%) than hot meals (16.3%). The only pathogenic microorganism isolated was Staphylococcus aureus that accounted for 1.2% of the foods sampled. The bacteria isolated were most sensitive to Kanamycin and Aztreonam both at 81.8%, while they were resistant to Ampicilin and Ampicilin at 81.2% and 84.1% respectively. In conclusion, hygiene officers, food handlers and airport health officers at the JKIA should improve and strengthen hygienic production of aircraft meals to avoid bacterial food contamination.

Published in	Science Research (Volume 1, Issue 1)
DOI	10.11648/j.sr.20130101.11
Page(s)	1-8
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Microbiological, Hygiene, Hazards, Aircraft Meals

References

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Maina T. S. N., Kamau L., Kabiru E. W., Ogata B. R., Shitandi A. (2013). Evaluation of Bacteriological Quality of Aircraft Food at The Jomo Kenyatta International Airport, Nairobi, Kenya.. Science Research, 1(1), 1-8. https://doi.org/10.11648/j.sr.20130101.11

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ACS Style

Maina T. S. N.; Kamau L.; Kabiru E. W.; Ogata B. R.; Shitandi A. Evaluation of Bacteriological Quality of Aircraft Food at The Jomo Kenyatta International Airport, Nairobi, Kenya.. Sci. Res. 2013, 1(1), 1-8. doi: 10.11648/j.sr.20130101.11

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AMA Style

Maina T. S. N., Kamau L., Kabiru E. W., Ogata B. R., Shitandi A. Evaluation of Bacteriological Quality of Aircraft Food at The Jomo Kenyatta International Airport, Nairobi, Kenya.. Sci Res. 2013;1(1):1-8. doi: 10.11648/j.sr.20130101.11

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@article{10.11648/j.sr.20130101.11,
  author = {Maina T. S. N. and Kamau L. and Kabiru E. W. and Ogata B. R. and Shitandi A.},
  title = {Evaluation of Bacteriological Quality of Aircraft Food at The Jomo Kenyatta International Airport, Nairobi, Kenya.},
  journal = {Science Research},
  volume = {1},
  number = {1},
  pages = {1-8},
  doi = {10.11648/j.sr.20130101.11},
  url = {https://doi.org/10.11648/j.sr.20130101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sr.20130101.11},
  abstract = {The production of aircraft meals can pose risks of global dimensions. In order to lay a foundation for assessing these high-risk foods, this descriptive cross sectional study sought to evaluate the microbiological quality of meals served on aircraft at the Jomo Kenyatta International Airport (JKIA), Nairobi in Kenya. Three hundred and sixty one meals were sampled under four categories of (i) Starter dishes such as hors deuver that require a fair amount of handling during preparation and which are served without reheating, (ii) Main courses, that are served hot, (iii) cold desserts; and (iv) Snack meals which include sandwiches. Isolation of microorganisms was carried out in the laboratory, enumerated and data analyzed. The antibiotic sensitivity profile of the microorganisms was also evaluated against twelve (12) antibiotics .In addition, a questionnaire was administered to assess demographic characteristics, assess food safety knowledge, practices and attitude. Statistical significance was set at p<0.05. The results revealed contamination of aircraft food at 85% from all food sampled. Cold meals were more contaminated (68.7%) than hot meals (16.3%). The only pathogenic microorganism isolated was Staphylococcus aureus that accounted for 1.2% of the foods sampled. The bacteria isolated were most sensitive to Kanamycin and Aztreonam both at 81.8%, while they were resistant to Ampicilin and Ampicilin at 81.2% and 84.1% respectively. In conclusion, hygiene officers, food handlers and airport health officers at the JKIA should improve and strengthen hygienic production of aircraft meals to avoid bacterial food contamination.},
 year = {2013}
}

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TY - JOUR
T1 - Evaluation of Bacteriological Quality of Aircraft Food at The Jomo Kenyatta International Airport, Nairobi, Kenya.
AU - Maina T. S. N.
AU - Kamau L.
AU - Kabiru E. W.
AU - Ogata B. R.
AU - Shitandi A.
Y1 - 2013/02/20
PY - 2013
N1 - https://doi.org/10.11648/j.sr.20130101.11
DO - 10.11648/j.sr.20130101.11
T2 - Science Research
JF - Science Research
JO - Science Research
SP - 1
EP - 8
PB - Science Publishing Group
SN - 2329-0927
UR - https://doi.org/10.11648/j.sr.20130101.11
AB - The production of aircraft meals can pose risks of global dimensions. In order to lay a foundation for assessing these high-risk foods, this descriptive cross sectional study sought to evaluate the microbiological quality of meals served on aircraft at the Jomo Kenyatta International Airport (JKIA), Nairobi in Kenya. Three hundred and sixty one meals were sampled under four categories of (i) Starter dishes such as hors deuver that require a fair amount of handling during preparation and which are served without reheating, (ii) Main courses, that are served hot, (iii) cold desserts; and (iv) Snack meals which include sandwiches. Isolation of microorganisms was carried out in the laboratory, enumerated and data analyzed. The antibiotic sensitivity profile of the microorganisms was also evaluated against twelve (12) antibiotics .In addition, a questionnaire was administered to assess demographic characteristics, assess food safety knowledge, practices and attitude. Statistical significance was set at p<0.05. The results revealed contamination of aircraft food at 85% from all food sampled. Cold meals were more contaminated (68.7%) than hot meals (16.3%). The only pathogenic microorganism isolated was Staphylococcus aureus that accounted for 1.2% of the foods sampled. The bacteria isolated were most sensitive to Kanamycin and Aztreonam both at 81.8%, while they were resistant to Ampicilin and Ampicilin at 81.2% and 84.1% respectively. In conclusion, hygiene officers, food handlers and airport health officers at the JKIA should improve and strengthen hygienic production of aircraft meals to avoid bacterial food contamination.
VL - 1
IS - 1
ER -

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Author Information

Maina T. S. N.

P.O. Box 803-40200 Kisii
Kamau L.

Department of zoological sciences, Kenyatta University, P. O. Box 43844, Nairobi
Kabiru E. W.

Kenyatta University P.O. Box 43844, Nairobi
Ogata B. R.

Division of Research and Extension, Kisii University College, P.O. Box 408-40200, Kisii Kenya
Shitandi A.

Division of Research and Extension, Kisii University College, P.O. Box 408-40200, Kisii Kenya

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APA Style

Maina T. S. N., Kamau L., Kabiru E. W., Ogata B. R., Shitandi A. (2013). Evaluation of Bacteriological Quality of Aircraft Food at The Jomo Kenyatta International Airport, Nairobi, Kenya.. Science Research, 1(1), 1-8. https://doi.org/10.11648/j.sr.20130101.11

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ACS Style

Maina T. S. N.; Kamau L.; Kabiru E. W.; Ogata B. R.; Shitandi A. Evaluation of Bacteriological Quality of Aircraft Food at The Jomo Kenyatta International Airport, Nairobi, Kenya.. Sci. Res. 2013, 1(1), 1-8. doi: 10.11648/j.sr.20130101.11

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AMA Style

Maina T. S. N., Kamau L., Kabiru E. W., Ogata B. R., Shitandi A. Evaluation of Bacteriological Quality of Aircraft Food at The Jomo Kenyatta International Airport, Nairobi, Kenya.. Sci Res. 2013;1(1):1-8. doi: 10.11648/j.sr.20130101.11

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@article{10.11648/j.sr.20130101.11,
  author = {Maina T. S. N. and Kamau L. and Kabiru E. W. and Ogata B. R. and Shitandi A.},
  title = {Evaluation of Bacteriological Quality of Aircraft Food at The Jomo Kenyatta International Airport, Nairobi, Kenya.},
  journal = {Science Research},
  volume = {1},
  number = {1},
  pages = {1-8},
  doi = {10.11648/j.sr.20130101.11},
  url = {https://doi.org/10.11648/j.sr.20130101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sr.20130101.11},
  abstract = {The production of aircraft meals can pose risks of global dimensions. In order to lay a foundation for assessing these high-risk foods, this descriptive cross sectional study sought to evaluate the microbiological quality of meals served on aircraft at the Jomo Kenyatta International Airport (JKIA), Nairobi in Kenya. Three hundred and sixty one meals were sampled under four categories of (i) Starter dishes such as hors deuver that require a fair amount of handling during preparation and which are served without reheating, (ii) Main courses, that are served hot, (iii) cold desserts; and (iv) Snack meals which include sandwiches. Isolation of microorganisms was carried out in the laboratory, enumerated and data analyzed. The antibiotic sensitivity profile of the microorganisms was also evaluated against twelve (12) antibiotics .In addition, a questionnaire was administered to assess demographic characteristics, assess food safety knowledge, practices and attitude. Statistical significance was set at p<0.05. The results revealed contamination of aircraft food at 85% from all food sampled. Cold meals were more contaminated (68.7%) than hot meals (16.3%). The only pathogenic microorganism isolated was Staphylococcus aureus that accounted for 1.2% of the foods sampled. The bacteria isolated were most sensitive to Kanamycin and Aztreonam both at 81.8%, while they were resistant to Ampicilin and Ampicilin at 81.2% and 84.1% respectively. In conclusion, hygiene officers, food handlers and airport health officers at the JKIA should improve and strengthen hygienic production of aircraft meals to avoid bacterial food contamination.},
 year = {2013}
}

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