Jul 16, 2024
BY: Kritika PushkarnaFlying can be an exciting experience, but it also poses unique challenges when it comes to food safety. The combination of altitude, limited food storage options, and the potential for long travel times can increase the risk of foodborne illnesses. Here are 10 smart food safety tricks to help you avoid food poisoning while flying.
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Non-perishable snacks like nuts, dried fruits, granola bars, and crackers are excellent options for flights. These foods do not require refrigeration and are less likely to spoil. They also provide a quick and convenient source of energy.
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Dairy products like milk, cheese, and yogurt can spoil quickly if not kept at the right temperature. Instead, opt for dairy-free alternatives or snacks that do not require refrigeration to reduce the risk of consuming spoiled dairy.
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Airplane cabins have low humidity levels, which can lead to dehydration. Always drink bottled water instead of tap water from the plane, as the water tanks on aircraft are not always cleaned thoroughly. Staying hydrated helps maintain overall health and aids in digestion.
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Airline meals are typically prepared in bulk and stored for extended periods before serving. If you have dietary restrictions or sensitivities, consider ordering a special meal in advance or bringing your own food. Check the meal for freshness and avoid eating anything that looks or smells off.
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Hand hygiene is crucial in preventing foodborne illnesses. Use hand sanitiser or wash your hands with soap and water before eating or handling food. Airplane trays and seatback pockets can harbor bacteria, so clean your hands after touching these surfaces.
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Dry foods are less likely to harbour bacteria compared to moist or wet foods. Choose items like crackers, pretzels, and dry cereal. These foods are easy to store and less likely to spoil during your flight.
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If you bring perishable items, store them in an insulated bag with ice packs. Ensure that the food stays at a safe temperature (below 40 degrees F or 4 degrees C) to prevent bacterial growth. Avoid leaving food out for extended periods, especially in warm cabin environments.
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Pre-packaged foods that are sealed by the manufacturer are generally safer to consume than fresh or unpackaged items. These foods are processed under strict sanitary conditions and are less likely to be contaminated.
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Raw and undercooked foods can carry harmful bacteria. Avoid items like sushi, rare meats, and soft cheeses during your flight. Stick to fully cooked and pasteurised foods to reduce the risk of food poisoning.
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If you bring your own food, check the expiry dates before packing. Do not consume any food that is past its expiration date. Freshness is key to avoiding foodborne illnesses, especially in the confined environment of an airplane.
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