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izvor podataka: crosbi

Vulnerability assessment of the airline catering and on-board food service (CROSBI ID 657121)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Banjari, Ines ; Marček, Tihana ; Maršan Jukić, Ivana Vulnerability assessment of the airline catering and on-board food service // 1st Croatian Congress of Biosafety and Biosecurity with international participation / Markotić, Alemka (ur.). Zagreb: CROATIAN SOCIETY FOR BIOSAFETY AND BIOSECURITY, 2017. str. 9-9

Podaci o odgovornosti

Banjari, Ines ; Marček, Tihana ; Maršan Jukić, Ivana

engleski

Vulnerability assessment of the airline catering and on-board food service

Airline catering is probably one of the most complex operational systems in the world. With constant increase in a number of passengers and flights operated every year, more focus should be put on food security on-board. Caterings are the second biggest source of food borne outbreaks, right after sit-down restaurants. Food products delivered by airline caterers must be consistent, health safe and in line with the newest trends (innovation in the sector) while relying on just-in-time delivery and production. The aim is to prepare the flow chart outlining the main stages in the on-board food service, and to define and describe critical points in the chain. Vulnerability assessment outlining possible agents for a bioterroristic attack are defined and mitigation strategies are proposed. After analyzing segments of the flight catering, and especially the part related to food on-board in order to develop an effective food defence plan for the airline catering, considerable attention should be given to the following: transportation to aircraft, loading of the food on-board and food handler’s behavior both in the ground kitchen and on- board. Potential agents with short incubation time mainly include bacteria like Staphylococcus aureus, Clostridium perfringens, Listeria monocytogenes, Salmonella sp., Bacillus cereus etc. Other potential agents with prolonged incubation time that could be used in a bioterroristic attack via onboard food include parasites like protozoa cysts, Giardia lamblia, Cryptosporidium parvum, Entamoeba hystolitica, Trichinella sp., and also very potent are Rotavirus, Calicivirus and different strains of Hepatitis.

airline catering, on-board service, food borne diseases, vulnerability assessment, pathogens

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Podaci o prilogu

9-9.

2017.

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objavljeno

Podaci o matičnoj publikaciji

1st Croatian Congress of Biosafety and Biosecurity with international participation

Markotić, Alemka

Zagreb: CROATIAN SOCIETY FOR BIOSAFETY AND BIOSECURITY

Podaci o skupu

1st Croatian Congress of Biosafety and Biosecurity with international participation (CROBiB)

poster

07.12.2017-09.12.2017

Zagreb, Hrvatska

Povezanost rada

Prehrambena tehnologija