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Southwest Airlines tackles soda can explosions amid extreme heat

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Southwest Airlines tackles soda can explosions amid extreme heat
Policy
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Southwest Airlines | Official Website

Southwest Airlines is implementing a new method to address the issue of exploding soda cans during the hot summer months. The airline has begun using heat guns to monitor temperatures at Phoenix Sky Harbor International Airport, where temperatures often exceed 110 degrees. This initiative follows incidents in the summer of 2024 when nearly two dozen flight attendants were injured by exploding soda cans.

The company aims to prevent its stock from exceeding 80 degrees to avoid can deformations and injuries. As part of its response, Southwest has invested millions in purchasing 60 refrigerated supply trucks for its busiest hubs, Phoenix and Las Vegas McCarran International Airport. These vehicles also serve as mobile cooling units for ground crew on the tarmac.

Jake Stoddard, involved in stocking planes with drinks and snacks in Phoenix, shared his experience: "Once it got up to 105, 110, you started hearing the cans before you even saw 'em you could hear 'em deforming. When it was 115, 120, half of your stock would be deformed. So yeah, it was bad."

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Food safety remains a critical concern for airlines as they prepare meals served thousands of feet in the air. The Federal Aviation Administration (FAA) and Food and Drug Administration (FDA) regulate airline food safety but gaps still exist that can lead to hygiene issues.

Temperature abuse is a significant risk when food is not kept at proper temperatures throughout preparation and service. In some cases, this may allow harmful microorganisms to grow. Airline ovens are often used only for warming rather than fully heating food to kill viruses.

Instances of foodborne illness on airplanes have occurred occasionally. A norovirus outbreak in 2023 was linked to improperly cleaned equipment by a European caterer affecting passengers on transatlantic flights. Additionally, Listeria contamination has been found in smoked salmon served in first-class meals previously.

Airlines are making advancements such as redesigning menus with heat-stable products and investing in better monitoring systems while training crew members extensively on food handling protocols. Special dietary requirements like vegan or gluten-free meals are more susceptible to contamination due to staff training deficiencies or supply chain issues.

Passengers should take precautions by bringing shelf-stable foods for short trips or those with allergies or sensitive stomachs and avoiding high-risk foods like deli meats or unpasteurized cheeses.

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