Table of Contents
When going on vacation or a business trip, the last thing you want is a stomach virus.
But a food safety expert told DailyMail.com that could be the reality for hundreds of airline passengers if they are not careful about what they consume while in the sky.
Dr. Darin Detwiler, a former FDA food safety expert, told DailyMail.com that he is always wary of what he eats while flying, citing numerous outbreaks of listeria, E. coli, salmonella and even cholera on major airlines over the years. over the years.
Highly contagious infections are transmitted through contaminated food, water, or improper food handling, and cause abdominal cramps, vomiting, diarrhea, fever, chills, and fatigue.
This summer, a Delta flight was forced to make an emergency landing when staff realized passengers had been given contaminated food.
When going on vacation or a business trip, the last thing you want is a stomach virus
Medics met the plane after it landed at JFK and aid was provided to 14 passengers and 10 flight crew, all of whom refused medical attention.
The most common bacteria that contaminates food is Campylobacteria, which can cause vomiting, diarrhea and fever and, in rare cases, life-threatening sepsis.
Food safety on board flights is a “critical, yet often overlooked, aspect of air travel,” notes Dr. Detwiler, but “passengers can minimize the risk of illness by being cautious about what they consume on board.” flights”.
He adds: ‘Certain foods and drinks pose greater risks due to the way they are prepared or stored.
‘Understanding these risks, along with how airline catering works, can help travelers make informed decisions about what to eat on board.
“In addition, adopting proactive hygiene practices can significantly reduce the risk of foodborne illness.”
To reduce the chances of getting sick in the air, the university professor told this website his six safety measures.
ALWAYS SKIP THE ICE
Aircraft ice can sometimes be contaminated, Dr Detwiler told DailyMail.com, “due to the water used to produce it or how it is handled.”
He notes that older planes may have water systems that are not ideal and that ice could be made from water that is not safe for consumption.
Ice is usually made from the plane’s tap water supply, which is stored in tanks that have been found to breed bacteria.
In 2004, the EPA tested the water supplies on 158 airplanes and found that 20 tested positive for harmful bacteria, including E. Coli.
Airline ice can sometimes be contaminated, Dr Detwiler told DailyMail.com, “due to the water used to produce it or how it is handled.”
To improve water quality standards, the U.S. government implemented the Aircraft Drinking Water Rule (ADWR) in 2011, requiring airlines to provide passengers with safe drinking water.
Under ADWR regulations, airlines must disinfect and rinse the water tank of each aircraft four times a year.
Alternatively, they can disinfect them once and test monthly.
While the ADWR has forced improvements across the industry, researchers say there is still much to be done.
The 2019 Airline Water Study ranked 10 major airlines and 13 regional airlines primarily on the quality of the water they provided on board their flights, with each airline given a ‘Water Health Score’.
Alaska Airlines and Allegiant earned the top spots for safest water in the skies, while JetBlue and Spirit Airlines earned the worst scores.
With this in mind, Dr. Detwiler advises choosing “sealed bottled beverages” and always avoiding ice.
BE CAREFUL WITH SANDWICHES
Sandwich fillings, such as cold cuts or sliced cheese, are “particularly prone to spoilage” if not properly refrigerated
Sandwiches are a staple snack on airplanes, but Dr. Detwiler says it’s best to avoid them.
He says fillings like sliced cold cuts or cheeses are “particularly prone to spoilage” if they are not refrigerated properly.
The food expert told DailyMail.com: ‘These items can harbor bacteria such as listeria or salmonella if they are not stored at the right temperature.
“Inadequate refrigeration or prolonged time at room temperature increases the risk.”
Along with sandwiches, meat and cheese platters and mayonnaise-based salads “should be consumed with caution.”
SKIP THE SUSHI
In premium airline seats, upgraded in-flight food menus can include delicacies like sushi and carpaccio, Dr. Detwiler notes.
However, he says raw foods should be avoided at all costs, as “one of the biggest risks in airline catering is not maintaining safe temperatures for cold foods.”
Shrimp is one of the most common types of seafood served on airplanes, followed by salmon.
Instead of raw or seared meats or seafood, Dr. Detwiler recommends opting for “hot foods or well-cooked options that are less prone to contamination.”
He also advises checking whether hot dishes are heated adequately, as “hot foods should be kept above 140° Fahrenheit to keep bacteria at bay.”
“Cross contamination can also occur if raw and cooked foods are not separated during preparation, increasing the risk of pathogens such as E. coli and salmonella.”
KEEP YOUR HANDS CLEAN
Airports and airplanes are high-traffic environments with many shared surfaces, Dr. Detwiler told DailyMail.com.
He says that this is why it is of utmost importance to “always wash your hands well with soap and water before eating.”
Hand sanitizer “with at least 60% alcohol” is suggested as an alternative if washing is not possible.
Keeping your hands clean is especially important when eating finger foods, such as bagels or cheese and crackers.
And again, if you share packets of chips or snacks with family or friends.
give it a sniff
Before eating the food on board, Dr. Detwiler says it’s important to thoroughly inspect each item on the tray.
If you are on a night flight, it may be helpful to turn on the overhead light so you can see each object clearly.
“If any food served appears undercooked, spoiled, or has an unusual odor, it is best to avoid eating it,” warns Dr. Detwiler.
And he adds: “Trust your instincts and don’t hesitate to ask for a snack or alternative meal.”
CHOOSE PACKAGED FOODS
If possible, Dr. Detwiler recommends stocking up on packaged products at the airport before you fly.
If pre-packaged items are offered during the flight, such as sealed pizza slices, blocks of cheese, or cereal bars, he recommends opting for these along with prepared-from-scratch meals.
And he concludes: «These foods are usually processed in more controlled environments.
“Because of this, they generally present a lower risk of contamination compared to fresh or perishable produce.”