Fifty samples of aviation meals prepared in an international kitchen, rep resenting two main meals, 25 each (1 and II), were examined for their bacteriological quality, Aerobic plate count, enterobacteriaceae count, MPN of coliforms, Bacillus cereus count as well as presence of E.coli and Salmonellae were investigated. Neither E.coli nor Salmonellae could be detected. The economic and public health importance of the isolated microorganisms as well as the suggestive control measures for production, handling and storage of meals in aviation kitchens were discussed.