Our microbiologists continuously monitor the production of airline meals in our in-house laboratory. The items checked daily range from raw food and processed food, water, personal hygiene to surfaces in various areas. Using the methods of drop plating, plat pouring method and filtration, our microbiologists will check for hygiene indicator including total plate count, coliforms, escheria coli, yeast and mould, salmonella, shigella, bacillus and staphylococcus aureus.