Southwest Airlines tackles soda can explosions amid extreme heat

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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