As you prepare to jet off on a vacation or business trip, the last thing you want is to be laid low by a stomach virus.
A food safety specialist has revealed that hundreds of airplane passengers may be faced with a potentially contaminated dining experience if they fail to exercise caution when selecting their in-flight meals.
He expressed his concerns to , stating that he is always cautious about what he eats on planes due to the numerous instances of listeria, E.coli, salmonella, and even cholera that have occurred on major airlines in the past.
Consuming contaminated food, water, or poorly handled food can lead to stomach cramps, vomiting, diarrhea, fever, chills, and extreme tiredness.
Earlier this summer, a Delta passenger flight made an emergency landing after crew members discovered that some passengers had received spoiled food.
Medical staff met the aircraft after it landed at JFK and treatment was made available to 14 passengers and 10 flight crew members, none of whom required medical assistance.
The bacteria primarily responsible for contaminating food is Campylobacter, which can lead to symptoms such as vomiting, diarrhea, and fever, and in extreme cases, potentially life-threatening sepsis.
Dr. Detwiler notes that food safety during flights is a critical yet frequently overlooked aspect of air travel, but passengers can minimize the risk of illness by being cautious about what they consume on flights.
They point out, “Some foods and beverages are more hazardous due to the way they are handled or kept.”
Understanding these risks, in addition to airline catering procedures, enables travelers to make informed decisions about what to consume onboard.
‘Practicing good hygiene in an active and preventive way can lower the risk of getting a foodborne illness significantly.’
To minimize the likelihood of falling ill during a flight, the university professor shared his six safety precautions with this website.
ALWAYS SKIP ICE
Airlines sometimes may serve contaminated ice due to the water used or how it is processed, Dr. Detwiler explained to .
He points out that older aircraft may have water systems that are less than perfect, and ice produced may be made from water that is not safe to drink.
Ice is usually created from the airplane’s supply of potable water, which is contained in tanks that have been discovered to harbor bacteria.
In 2004, the EPA conducted tests on the water supply of 158 aircraft and found that 20 of them contained harmful bacteria, including E. coli.
The Aircraft Drinking Water Rule was introduced by the US government in 2011. This rule mandates that airlines ensure the provision of safe drinking water to passengers.
In accordance with the regulations of the Administrative Directives and Water Requirements, airlines are obliged to disinfect and flush each airplane’s water tank a total of four times annually.
Instead, they can disinfect them once and conduct regular monthly tests.
Actually, while the ADWR has driven widespread improvements, researchers claim there is still further work to be done.
The 2019 Airline Water Study ranked 10 major and 13 regional airlines primarily based on the quality of water they provided on their flights, and each carrier was given a ‘Water Health Score’.
Alaska Airlines and Allegiant Air claimed the top positions for having the cleanest water in-flight, while JetBlue and Spirit Airlines received the lowest ratings.
To be safe, Dr. Detwiler recommends choosing “sealed bottled beverages” and always avoiding ice altogether.
BE CAUTIOUS OF SANDWICHES
As a staple snack on aircraft, sandwiches are often recommended to be avoided, according to Dr. Detwiler.
He claims that fillings such as sliced deli meats or cheeses are ‘particularly prone to spoilage,’ if they are not refrigerated correctly.
The food specialist informed : ‘These items can carry bacteria like Listeria or Salmonella if they are not stored at the correct temperature.
Improper refrigeration or prolonged storage at normal room temperature elevates the risk.
Alongside sandwiches, meat platters, and mayonnaise-based salads, ‘should be consumed with caution.’
SKIP THE SUSHI
According to Dr. Detwiler, premium airline seats often offer upgraded in-flight meal options, which sometimes feature dishes such as sushi and carpaccio.
However, he says any raw foods should be avoided at all costs as ‘one of the biggest risks in airline catering is the failure to maintain safe temperatures for cold foods.’
Shrimp is one of the most common types of seafood served on planes, with salmon being a close second.
Instead of raw or grilled seafood or meats, Dr. Detwiler recommends opting for “hot meals or well-cooked options that are less susceptible to contamination.”
He also recommends verifying that warm dishes are at the correct temperature as ‘hot foods must be kept above 140° Fahrenheit to prevent bacterial growth.’
Contamination can also occur if raw and cooked foods are not separated during preparation, thereby increasing the risk of pathogens such as E. coli and salmonella.
KEEP YOUR HANDS CLEAN
Airports and airplanes are high-traffic areas with numerous shared surfaces, Dr. Detwiler informed .
He emphasizes that it is extremely crucial to ‘always wash your hands thoroughly with soap and water before eating.’
A hand sanitizer with at least 60% alcohol is recommended as an alternative to washing if that option is not feasible.
When consuming small items that can be picked up with one’s fingers, such as bread rolls or cheese and crackers, it is particularly essential to have clean hands.
Always remember, sharing snack packets with your loved ones is perfectly fine.
GIVE IT A SNIFF
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If you are on a late-night flight, it might be useful to turn on the overhead light so that you can clearly see each object.
“When any served food looks undercooked, spoiled, or has a strange odor, it’s best to refrain from consuming it,” Dr Detwiler advises.
He suggests, ‘Listen to your instincts and recognize that it’s okay to request a different snack or meal option.’
CHOOSE PREPACKAGED FOODS
It is suggested by Dr. Detwiler to purchase pre-packaged items in advance from the airport.
If there are pre-packaged items available during the flight – such as sealed slices of pizza, blocks of cheese, or cereal bars – he suggests opting for these over meals prepared on board.
He further concludes: “These foods are often processed in more controlled environments.”
‘This is why they generally pose a lower risk of contamination compared to fresh or perishable items.’
