Jetting off 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 airplane passengers if they don’t be careful about what they consume while in the skies.
Dr Darin Detwiler, a former food safety expert at the FDA, told DailyMail.com that he is always wary about what he eats while flying, citing numerous outbreaks of listeria, E.coli, salmonella and even cholera on major airlines over the years.
The highly contagious infections are spread 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 were given contaminated food.
Jetting off on vacation or a business trip, the last thing you want is a stomach virus
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Medics met the plane after it landed at JFK and aid was provided to 14 passengers and 10 flight crew, all of whom declined to receive medical attention.
The bacteria that most commonly contaminates food is Campylobacteria, which can cause vomiting, diarrhea and fever, and in rare cases, life-threatening sepsis.
Food safety onboard flights is a ‘critical yet often overlooked aspect of air travel,’ Dr Detwiler notes, but ‘passengers can minimize the risk of illness by being cautious about what they consume on flights.’
He adds: ‘Certain foods and drinks pose higher risks due to how they are prepared or stored.
‘Understanding these risks, along with how airline catering operates, can help travelers make informed decisions about what to eat onboard.
‘Additionally, adopting proactive hygiene practices can significantly reduce the risk of foodborne illness.’
To reduce the chances of getting sick while in the air, the university professor told this website his six safety measures.
ALWAYS SKIP ICE
Airline ice can sometimes be contaminated, Dr Detwiler told DailyMail.com, ‘due to the water used to produce it or how it’s handled.’
He notes that older aircraft may have less-than-ideal water systems, and ice might be made from water not safe for consumption.
Ice is typically made from the plane’s supply of tap water, which is stored in tanks that have been found to breed bacteria.
In 2004, the EPA tested the water supply on 158 aircraft and discovered 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’s handled’
To improve water quality standards, the Aircraft Drinking Water Rule (ADWR) was implemented by the US government in 2011 and it requires airlines to provide passengers with safe drinking water.
In line with the ADWR regulations, airlines are required to disinfect and flush each aircraft’s water tank four times per year.
Alternatively, they can disinfect them once and conduct monthly testing.
While the ADWR has forced industrywide improvements, researchers say there is still room for more to be done.
The 2019 Airline Water Study ranked 10 major and 13 regional airlines mainly by the quality of water they provided onboard its flights, and each carrier was given a’ Water Health Score.’
Alaska Airlines and Allegiant won the top spots with the safest water in the skies, while JetBlue and Spirit Airlines landed the worse scores.
With this in mind, Dr Detwiler advises selecting ‘sealed bottled beverages’ and always steering clear of ice.
BE CAUTIOUS OF SANDWICHES
Sandwiche fillings such as sliced deli meats or cheeses are ‘particularly prone to spoilage,’ if they are not refrigerated correctly
Sandwiches are a staple snack on aircraft, but Dr Detwiler says they are best avoided.
He says fillings such as sliced deli meats or cheeses are ‘particularly prone to spoilage,’ if they are not refrigerated correctly.
The food expert told DailyMail.com: ‘These items can harbor bacteria like listeria or salmonella if not stored at the proper temperature.
‘Improper refrigeration or prolonged time at room temperature increases the risk.’
Along with sandwiches, meat and cheese platers and mayonnaise-based salads ‘should be consumed with caution.’
SKIP THE SUSHI
In premium airline seats the upgraded in-flight food menus might include delicacies such as sushi and carpaccio, Dr Detwiler notes.
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 following suit.
Instead of raw or seared seafood or meats, Dr Detwiler recommends opting for ‘hot meals or well-cooked options that are less prone to contamination.’
He also advises checking if warm dishes are adequately heated as ‘hot foods must 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 like 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 because of this, it is of upmost importance to ‘always wash your hands thoroughly with soap and water before eating.’
A hand sanitizer ‘with at least 60% alcohol’ is suggested as an alternative if washing isn’t possible.
Having clean hands is especially important when eating finger foods, such as bread rolls or cheese and crackers.
And again, if you are sharing packets of chips or snacks with family or friends.
GIVE IT A SNIFF
Before tucking into your in-flight food, Dr Detwiler says it is important to inspect each element on your tray thoroughly.
If you are on a night flight, it might be useful switching on the overhead light so you can see each object clearly.
‘If any food served appears undercooked, spoiled, or has an unusual smell, it’s best to avoid eating it,’ Dr Detwiler warns.
He adds: ‘Trust your instincts and don’t hesitate to ask for an alternative snack or meal.’
CHOOSE PREPACKAGED FOODS
If possible, Dr Detwiler recommends stocking up on pre-packaged goods from the airport before flying.
If there are pre-packaged items on offer during the flight – such as sealed slices of pizza, blocks of cheese or cereal bars – he recommends going for these over meals made from scratch.
He concludes: ‘These foods are often processed in more controlled environments.
‘Because of this, they generally pose a lower risk of contamination compared to fresh or perishable items.’
