I’m an Ex-FDA Food Expert: How to Avoid Stomach Flu While Flying

When you go on vacation or a business trip, the last thing you want is a stomach virus.

But a food safety expert told DailyMail.com that this could be the reality for hundreds of airline passengers if they are not careful about what they consume while in the air.

Dr. Darin Detwiler, a former food safety expert at the FDA, 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 due to the 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 had to make an emergency landing when staff realized passengers were being fed contaminated food.

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 bacteria that most commonly 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 but often overlooked aspect of air travel,” notes Dr. Detwiler, but “passengers can minimize the risk of illness by being careful about what they consume during flights.”

He adds: ‘Certain foods and drinks pose higher risks because of the way they are prepared or stored.

‘Understanding these risks, together with how airline catering works, can help travelers make informed decisions about what they eat on board.

‘Additionally, implementing proactive hygiene practices can significantly reduce the risk of foodborne illness.’

To reduce the chance of getting sick while in the air, the university professor shared on this website his six safety measures.

ALWAYS SKIP ICE CREAM

Airplane ice can sometimes be contaminated, Dr. Detwiler told DailyMail.com, “due to the water used to produce it or the way it is handled.”

He notes that older aircraft may not have ideal water systems, and ice can be made from water that is not safe for consumption.

Ice is typically made from the aircraft’s supply of tap water, which is stored in tanks that have been found to breed bacteria.

In 2004, the EPA tested the water supplies of 158 airplanes and found that 20 tested positive for harmful bacteria, including E.Coli.

To improve water quality standards, the US government introduced the Aircraft Drinking Water Rule (ADWR) in 2011. This rule requires airlines to provide passengers with safe drinking water.

In accordance with ADWR regulations, airlines are required to disinfect and flush the water tank of each aircraft four times a year.

Alternatively, they can disinfect them once and test them monthly.

While the ADWR has forced industry-wide improvements, researchers say there is still room for more work.

The 2019 Airline Water Study ranked 10 major and 13 regional airlines primarily based on the quality of water they offered on board their flights, and each airline was given a ‘Water Health Score’.

Alaska Airlines and Allegiant won the top spots for safest water in the sky, while JetBlue and Spirit Airlines earned the worst scores.

With this in mind, Dr. Detwiler recommends choosing “sealed bottle drinks” and always staying ice-free.

BE CAREFUL WITH SANDWICHES

Sandwiches are an important snack on planes, but Dr. Detwiler says it’s best to avoid them.

He says fillings such as sliced ​​meats or cheeses are “particularly susceptible to spoilage” if not refrigerated properly.

The food expert told DailyMail.com: ‘These items can contain bacteria such as listeria or salmonella if not stored at the correct temperature.

‘Improper cooling or prolonged periods at room temperature increases the risk.’

In addition to sandwiches, meat and cheese dishes and mayonnaise-based salads should be “consumed with caution.”

SKIP THE SUSHI

In premium airline seats, the enhanced in-flight food menus may include delicacies such as sushi and carpaccio, notes Dr. Detwiler.

However, he says raw foods should be avoided at all costs because “one of the biggest risks in airline catering is the inability to maintain 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 seafood or meat, Dr. Detwiler recommends opting for “hot meals or well-prepared options that are less susceptible to contamination.”

He also advises checking that hot foods are heated sufficiently, 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 it is therefore of utmost importance to ‘always wash your hands thoroughly with soap and water before eating.’

Alternatively, a hand sanitiser ‘with at least 60% alcohol’ is suggested if washing is not possible.

Having clean hands is especially important when eating snacks, such as sandwiches or cheese and crackers.

And again, if you share packets of chips or snacks with family or friends.

GIVE IT A ROOM

Before consuming your food on board, Dr. Detwiler says it’s important to thoroughly inspect every element on your tray.

If you are taking a night flight, it may be useful to turn on the overhead light so that you can see each object clearly.

“If food served is undercooked, spoiled, or has an unusual odor, it is 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 PRE-PACKAGED FOOD

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

If pre-packaged items are offered during the flight – such as sealed slices of pizza, blocks of cheese or granola bars – he recommends using them in combination with home-prepared meals.

He concludes: ‘These foods are often processed in more controlled environments.

‘As a result, they generally have a lower risk of contamination compared to fresh or perishable items.’