Embarking on a journey, either for leisure or professional purposes, the last thing you’d want is a stomach virus.
The singer told that he’s always cautious about what he eats when flying, citing multiple outbreaks of listeria, E.coli, salmonella and even cholera on major airlines in the past.
Consuming contaminated food, drinking tainted water or improper food handling can lead to symptoms such as abdominal cramps, vomiting, diarrhea, fever, chills, and fatigue.
This past summer, a Delta flight made an emergency landing because flight staff discovered that the passengers had been served tainted food.
Medical personnel met the plane after it landed at John F. Kennedy Airport and offered assistance to 14 passengers and 10 flight crew members, all of whom chose not to receive medical treatment.
The most frequent food contaminant is Campylobacter, which can result in vomiting, diarrhea, and fever, and, in extreme instances, potentially life-threatening sepsis.
Safety of food on board flights is a “critical and frequently overlooked aspect of air travel,” but “passengers can minimize the risk of illness by being cautious about what they consume on flights.”
He notes, “Certain foods and drinks pose higher risks due to how they are prepared or stored.”
Recognizing these potential risks, combined with knowledge of how airline food is prepared and served, can enable travelers to make informed choices about their in-flight meals.
‘Implementing preventive hygiene practices can substantially decrease the likelihood of foodborne illness.’
To minimize the risk of contracting an illness during air travel, a university professor has shared six safety measures.
ALWAYS SKIP ICE
He observes that older aircraft may have suboptimal water systems, and ice cubes possibly made from drinking water not fit for human consumption.
Ice is typically made from the plane’s supply of tap water, which is usually stored in tanks that have been discovered to harbor bacteria.
In the year 2004, the U.S. Environmental Protection Agency (EPA) conducted a study on 158 aircraft water supplies, and found that 20 of these tested positive for potentially hazardous bacteria, including E. coli.
To elevate water quality standards, the US government introduced the Aircraft Drinking Water Rule (ADWR) in 2011, mandating that airlines offer passengers safe drinking water.
In compliance with the ADWR regulations, airlines must sanitize and drain the water tank of each aircraft at least four times annually.
Alternatively, they can disinfect them once and conduct monthly inspections.
Comparisons can be made between the US government’s rules and the standards now required in Arizona; however, researchers agree that more improvements are still required.
The 2019 Airline Water Quality Study assessed ten major and thirteen regional airlines primarily based on the quality of the water they offered to passengers on their flights, and each carrier received a “Water Health Score.”
Alaska Airlines and Allegiant took the top ratings, boasting the safest water quality, while JetBlue and Spirit Airlines received the lower scores.
With this in mind, Dr. Detwiler advises devoting to “sealed bottled beverages” and always avoiding ice.
BE CAUTIOUS OF SANDWICHES
Plane passengers often grab a sandwich on board, but Dr. Detwiler advises against doing so.
He states that fillings like sliced deli meats or cheeses are ‘particularly susceptible to spoilage’, unless they are stored in the refrigerator properly.
The food specialist mentioned: ‘These items can harbor bacteria such as listeria or salmonella if not kept at the right temperature.
Improper cooling or prolonged storage at room temperature heightens the risk.
In addition to sandwiches, meat and cheese platters, and mayonnaise-based salads, foods such as these should be consumed with caution.
SKIP THE SUSHI
On premium airline flights, upgraded in-flight meal options may include fine dining choices such as sushi and carpaccio, Dr Detwiler comments.
However, he warns that 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 among the most frequently served seafood options on planes, with salmon a close second.
Instead of raw or seared seafood or meats, Dr. Detwiler suggests selecting ‘hot meals or thoroughly cooked options that are less susceptible to contamination.’
He also recommends verifying that hot dishes are thoroughly heated, as “hot foods must be kept above 140°F to keep bacteria under control.”
Contamination can also happen when raw and cooked foods are not kept separate while preparing them, making it more likely that pathogens like E. coli and salmonella will spread.
KEEP YOUR HANDS CLEAN
He emphasizes that it is of utmost importance 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 in situations where hand washing is not possible.
Maintaining good hand hygiene is particularly crucial when consuming finger foods like bread rolls or cheese and crackers.
Once again, when sharing packets of chips or snacks with family or friends always consider the number of servings.
GIVE IT A SNIFF
Before enjoying your in-flight meal, Dr. Detwiler advises you to carefully examine each item on your tray.
If you’re on a nighttime flight, it may be useful to turn on the overhead light so you can clearly see each object.
‘REMEMBER, if any food served appears undercooked, spoiled, or has an unusual smell, it’s advisable to avoid consuming it,’ Dr Detwiler cautions.
He advises, ‘Trust your instincts and shouldn’t hesitate to ask for an alternative snack or meal.’
CHOOSE PREPACKAGED FOODS
Dr. Detwiler advises purchasing pre-packaged products at the airport before boarding a flight.
If there are pre-packaged items available for purchase during the flight – such as sealed slices of pizza, blocks of cheese or cereal bars – he advises choosing these over meals made from scratch.
He concludes, “These foods are often processed in more controlled environments.”
As a result, items in this category typically pose a lower risk of contamination compared to fresh or perishable products.
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