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Aircraft Catering.
An outbreak of food poisoning among passengers in an aircraft
showed the need for special attention to this form of
catering, particularly as one firm in the district is now catering
for 30 air lines operating from London Airport. Investigations
were carried out by Mr. Moreland, Senior Additional Public
Health Inspector in close co-operation with Dr. Betty Kobbs of
the Central Public Health Laboratory, Colindale, and his report
is set out below:-
"A considerable amount of catering for airline passengers
is carried on within this District either directly by the AirCompanies
themselves or by outside Caterers. This involves the
preparation of a wide variety of foods, transport to the aircraft,
loading, storage on board and eventual service to the
passengers some time later.
"A major proportion of the food involved is susceptible to
bacterial growth and the methods employed have to ensure (a)
the prevention, as far as possible, of contamination during all
stages of the operations, and (b) that the susceptible foods
are stored under conditions which inhibit the growth of any
bacteria which may be present.
"The dangers involved were emphasized by the recent occurrence
of bacterial food poisoning among aircraft passengers and,
as a result, it was decided to submit representative specimens
of such meals for examination to the Central Public Health
Laboratory, Colindale.
"This type of catering may be broadly divided into two
categories. In the one instance the food is cooked and kept
hot in electrically heated containers until served to the passengers.
The containers are portable and are connected directly
to the electrical system of the aircraft or, via a transformer,
to the mains electricity supply. This method is ideal and
provided the temperature does not fall below 145°F (62.7°C)
presents little danger. Such a method is used when the meals
can be prepared and taken to the aircraft immediately before
take-off but where, due to flight schedules etc., this arrangement
is not possible, the food is cooked, cooled and re-heated
prior to service on the aircraft. This second method is only
Possible when there is sufficient time for the aircraft ovens
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