This study was carried out at the Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki.
First I would like to thank my supervisors. I am deeply grateful to Professor Hannu Korkeala, D.V.M., Ph.D., head of the Department of Food and Environmental Hygiene for his time, kind guidance and constructive criticism during this long project. My sincere thanks also to Professor Timo Pekkanen, D.V.M., Ph.D., former head of the Department for his kind support.
I am also very grateful to Professor Johanna Björkroth, D.V.M., Ph.D. for her kind help and valuable support. In addition, I wish to thank the entire staff of the Department of Food and Environmental Hygiene. It has been inspiring to work with you.
I am greatly indebted to my employer, the Environmental Centre of the City of Vantaa, for introducing me to the interesting world of flight kitchens and for the positive attitude to this study. My sincere thanks to each of you at the Food and Environmental Laboratory of the City of Vantaa. Without your excellent work this study would not have been possible. I thank Nina Mäki-Petäys, D.V.M. for co-authoring.
I also wish to thank Director Kalevi Salminen, D.V.M., Ph.D., Deputy Director Pekka Pakkala, D.V.M, and all my colleagues at the National Food Administration for their encouragement during the time I completed this study.
I am grateful to Finnair for fruitful co-operation, permission to use the results of the laboratory analyses and the great interest the company had in this study dealing with safety of food served on aircraft. I wish to thank Kari Palomäki, Vice Precident of Finnair Catering for his kind support. I am deeply grateful to my colleague, Kristiina Asplund, D.V.M., Ph.D., Manager Quality and Environment of Finnair Catering for her kind advice and critical comments during this study. My sincere thanks also to Leo Kirjavainen, Director of Catering Division of Finnair Catering and Niilo Karhunen, former Chief Medical Officer of Finnair. I am very grateful to Leo Eerikas, former Managing Director of Finncatering for excellent co-operation over the past 15 years.
I wish to express my sincere gratitude to the official reviewers Professor Tiina Mattila-Sandholm and Professor F. van Knapen for reviewing the thesis manuscript.
For excellent technical assistance I am grateful to health inspector Kirsti Järvinen and public health nurses Annikki Silander and Leena Romar, Mrs. Sirkka Ekström and Mrs. Kirsi Ristkari. And finally, I wish to thank each of the flight kitchen employees for their help and understanding during this study.
I am grateful to Tuula Johansson, Ph.D., microbiologist, for the constructive criticism of the thesis manuscript. I wish to thank Mika Sorvettula, CEO for his valuable assistance in the handling of statistical data. For the revision of English text, I am grateful to Ms. Aileen Lehos, Mr. John Bennet, Ms. Sheryl Hinkkanen and Mr. Stephen Skate.
The financial support from the Finnish Veterinary Science Foundation is thankfully acknowledged.
I also wish to thank all my friends for support and understanding during this study.
Finally, I wish to express my warmest gratitude to my dear family, my mother Annikki, husband Martti, daughters Kati and Minna, son-in-law Vesa and the loveliest granddaughter Susanna. I thank my daughters also for helping me with the data recording. Thank you all for your patience and support!