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When heading out for a vacation or a work trip, the last thing you need is to get a stomach bug.
However, a food safety specialist informed CDRNEWS that this could be the situation for numerous airline travelers if they aren't cautious regarding their consumption during flights.
Dr Darin Detwiler, who previously worked as an assistant, food safety expert at the FDA He informed CDRNEWS that he remains cautious regarding his food consumption during flights, mentioning multiple instances of listeriosis, E. coli infections, salmonellosis, and even cholera reported on major airlines throughout the years.
The highly contagious infections are spread through contaminated Improper food handling, contaminated water, or unsuitable food can lead to abdominal pain, vomiting, diarrhea, fever, chills, and fatigue.
This past summer, a Delta aircraft had to make an urgent landing mid-flight after the crew discovered that the meals served to passengers were contaminated.
Medical personnel greeted the aircraft upon its arrival at JFK, offering assistance to 14 travelers and 10 cabin crew members; however, everyone affected opted against receiving medical care.
The bacterium that most frequently taints food is Campylobacter, leading to symptoms such as nausea, diarrhea, and fever. In some rare instances, it may result in severe, potentially fatal blood poisoning.
According to Dr. Detwiler, food safety during airline journeys is "a crucial but frequently neglected part of flying," however, passengers can reduce their chances of getting sick by carefully selecting what they eat on board.
He states: "Some foods and beverages come with greater hazards because of their preparation methods or storage conditions."
Grasping these risks as well as understanding the workings of airline catering can assist passengers in making educated choices regarding their meal options during flights.
Furthermore, implementing preemptive sanitation measures can greatly minimize the chances of contracting food-related illnesses.
In order to minimize the risk of falling ill during flights, the university professor shared these six safety tips with this website.
ALWAYS SKIP ICE
Dr. Detwiler informed CDRNEWS that airline ice can occasionally become contaminated, either due to the source of the water used for its production or because of improper handling procedures.
He points out that older airplanes could potentially have subpar water systems, with the ice possibly being made from non-potable water.
Ice usually forms using the aircraft's tap water supply, kept in tanks known for fostering bacterial growth.
In 2004, the EPA examined the water supplies of 158 airplanes and found that 20 had tested positive for dangerous bacteria, including E. Coli.
In order to enhance water quality regulations, the United States government introduced the Aircraft Drinking Water Rule (ADWR) in 2011. This rule mandates that airlines must ensure they supply their passengers with potable water.
As stipulated by the ADWR guidelines, airlines must decontaminate and purge each plane’s water reservoir four times annually.
Instead, they can sterilize them once and perform monthly tests.
Although the ADWR has mandated sector-wide enhancements, experts believe that further actions are necessary.
In the 2019 Airline Water Study, which evaluated 10 major and 13 regional carriers primarily based on their onboard water quality, each airline received a 'Water Health Score.'
Alaska Airlines and Allegiant topped the list for having the cleanest drinking water aboard planes, whereas JetBlue and Spirit received the lowest ratings.
Given these points, Dr Detwiler recommends choosing 'bottled sealed drinks' and avoiding ice at all times.
BE CAUTIOUS OF SANDWICHES
Sandwiches are a common snack onboard airplanes, yet Dr. Detwiler recommends steering clear of them.
He mentions that fillings like sliced deli meats or cheeses are 'especially susceptible to spoiling' if they aren't kept at the right temperature.
The food specialist informed CDRNEWS: "If these products are not kept at the correct temperature, they can contain bacteria such as listeria or salmonella."
'Incorrect storage in refrigerators or leaving items out for too long raises the risk.'
In addition to sandwiches, one should approach meat and cheese platters as well as mayonnaise-based salads with caution when consuming them.
SKIP THE SUSHI
As noted by Dr. Detwiler, upscale airline seating may feature enhanced in-flight dining options including gourmet items like sushi and carpaccio.
Nevertheless, he advises steering clear of any uncooked dishes since "one of the greatest dangers in airline catering lies in failing to keep cold foods at safe temperatures."
One of the most frequently served sea foods on airplanes is shrimp, followed closely by salmon.
Rather than choosing raw or barely cooked seafood or meats, Dr. Detwiler suggests selecting 'heated dishes or thoroughly prepared alternatives that have a lower risk of contamination.'
He additionally recommends verifying whether hot dishes are sufficiently warmed since 'to prevent bacterial growth, hot food should be maintained above 140°F.'
Contamination between foods may happen when raw and cooked items are not kept separate during prep time, which boosts the chance of harmful bacteria such as E. coli and salmonella.
KEEP YOUR HANDS CLEAN
Dr. Detwiler informed CDRNEWS that airports and airplanes are highly trafficked areas with numerous communal touchpoints.
He emphasizes that due to this, it is crucial to always ensure you wash your hands extensively with soap and water prior to dining.
It is recommended to use a hand sanitizer containing at least 60% alcohol as an alternate option when washing hands is not feasible.
It's particularly crucial to have clean hands when consuming finger foods like bread rolls or cheese and crackers.
And once more, if you're sharing bags of chips or snacks with your family or friends.
GIVE IT A SNIFF
Prior to enjoying your inflight meal, Dr. Detwiler advises that you should carefully examine every item on your serving tray.
If you're traveling at night, turning on the overhead lamp could help you see every item distinctly.
"If you notice that any dish seems undercooked, spoiled, or emits an odd odor, it’s advisable to refrain from consuming it," Dr Detwiler cautions.
He says, "Listen to your intuition and feel free to request a different snack or meal."
CHOOSE PREPACKAGED FOODS
Dr. Detwiler suggests purchasing pre-packed items at the airport if feasible, prior to your flight.
In case there are ready-to-eat options available during the flight—such as individually wrapped pieces of pizza, chunks of cheese, or energy bars—he suggests opting for those instead of freshly prepared meals.
He ends with: "These items are typically handled in more regulated settings."
'Therefore, these typically present a smaller risk of contamination when contrasted with perishable or fresh goods.'
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