How to Avoid Stomach Bugs When Flying, Says an FDA Food Expert

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When heading out for a vacation or a work trip, the last thing you need is to come down with a stomach bug.

However, a food safety specialist warned 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 food safety expert at the FDA He has often expressed caution regarding his food choices when traveling by air, pointing out multiple instances of listeriosis, E. coli infections, Salmonella outbreaks, and even cholera reported on major airlines throughout the years.

The highly contagious infections are spread through contaminated Food, inadequate hydration, or incorrect food management can lead to abdominal pain, nausea, loose stools, fever, chills, and exhaustion.

This past summer, a Delta aircraft had to make an urgent stop during a flight after the crew discovered that the meals served to passengers were contaminated.

Healthcare professionals greeted the aircraft upon arrival at JFK, offering assistance to 14 travelers and 10 crew members; however, everyone involved chose not to accept medical care.

The bacterium that most frequently taints food is Campylobacter, leading to symptoms such as nausea, diarrhea, and fever. In uncommon 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 present greater hazards because of their preparation methods or storage conditions."

Grasping these potential dangers, as well as how airplane meal services function, enables passengers to make educated choices regarding their food consumption during flights.

Furthermore, implementing preemptive cleanliness measures can greatly diminish the chances of contracting foodborne illnesses.

In order to minimize the risk of falling ill during flights, the university professor shared with this website his six safety recommendations.

ALWAYS SKIP ICE

Dr. Detwiler explained that airline ice can occasionally become contaminated, either because of the source water used to make it or due to improper handling procedures.

He points out that older airplanes could potentially have subpar water systems, and the ice produced might be made with water not suitable for drinking.

Ice usually originates from the aircraft's tap water supply, kept in tanks known for fostering bacterial growth.

In 2004, the EPA examined the drinking water from 158 airplanes and found that 20 of these had traces of dangerous bacteria such as E. Coli.

In order to enhance water quality standards, the United States government introduced the Aircraft Drinking Water Rule (ADWR) in 2011. This regulation mandates that airlines must ensure the provision of potable water for their passengers.

As stipulated by the ADWR guidelines, airlines must disinfect and flush every aircraft’s water tank 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 progress is 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 safest drinking water aboard, whereas JetBlue and Spirit fared the worst in this category.

Considering this, Dr Detwiler recommends choosing 'bottled drinks with sealed lids' 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 states 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 stated: "These products can contain bacteria such as listeria or salmonella if they're not kept at the correct temperature."

'Inadequate cooling or extended periods at ambient temperatures heightens the risk.'

In addition to sandwiches, meat and cheese platters as well as mayonnaise-based salads should be eaten with care.

SKIP THE SUSHI

Dr. Detwiler points out that upscale airline seats could feature enhanced meal options including dishes like 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.'

One of the most frequently served seafood options 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 further recommends verifying whether hot dishes are sufficiently warmed since 'it is essential to maintain the temperature of warm foods above 140°F to prevent bacterial growth.'

Contamination between foods can happen when raw and cooked items are not kept separate during preparation, which raises the likelihood of harmful bacteria such as E. coli and Salmonella.

KEEP YOUR HANDS CLEAN

Dr. Detwiler informed that airports and airplanes are bustling settings featuring numerous communal contact points.

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 alternative 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 more distinctly.

"If you notice any food that 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

If possible, Dr Detwiler recommends stocking up on pre-packaged goods from the airport before flying.

In case there are pre-packed 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 concludes: 'These items are typically processed in more regulated settings.'

'Therefore, these typically present a smaller risk of contamination when compared to perishable or fresh goods.'

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