Traveling by air presents unique challenges, especially regarding food safety. E. coli, along with other foodborne pathogens, can sometimes find its way into in-flight meals through contaminated food preparation, storage, or handling. Airplane environments also pose additional risks due to confined spaces, high-touch surfaces, and the handling and storage of food items under unconventional conditions. Fortunately, there are practical steps you can take to reduce the risk of contracting foodborne illnesses, especially from pathogens like E. coli, while flying.
1. Bring Your Own Food
Bringing your own food is one of the most effective ways to reduce your risk of foodborne illness while flying. By preparing your meal, you have control over food safety, including preparation, storage, and handling. Choose non-perishable, low-risk foods such as fruits with thick peels, nuts, crackers, and individually wrapped protein bars. Avoid foods that spoil easily, such as sandwiches with mayonnaise, dairy products, and meat dishes that require specific storage temperatures.
2. Choose Bottled Water and Packaged Beverages
Avoid drinking water provided on the plane unless it’s bottled. Studies have shown that the water tanks on airplanes are not always sanitized to a high standard and may harbor bacteria, including E. coli, due to inadequate maintenance and contamination risks. Stick to sealed bottled water and packaged beverages, which are less likely to contain harmful pathogens.
3. Decline Ice in Drinks
Ice on airplanes is often made with the same water from the plane’s water tank, which can harbor bacteria if the tank hasn’t been thoroughly cleaned. To be safe, request your drinks without ice or bring your own chilled water bottle to reduce the risk of E. coli exposure.
4. Practice Good Hand Hygiene
Keeping your hands clean is crucial in avoiding foodborne pathogens. Airplane seats, tray tables, seatbelt buckles, and armrests are high-touch surfaces that may carry germs from other passengers. Carry a small bottle of hand sanitizer with at least 60% alcohol, and use it frequently, especially before eating or drinking. If possible, wash your hands with soap and water in the airplane restroom, though you’ll want to dry them with paper towels instead of using the restroom air dryer, which can circulate bacteria.
5. Avoid Foods That Are Typically High-Risk for E. coli
E. coli is commonly found in undercooked meats, unpasteurized dairy products, and raw vegetables. If you choose to eat an in-flight meal, avoid dishes that might contain these high-risk ingredients. Skip any rare or medium-rare meats, and be cautious with salads and other raw vegetables, as they may not have been washed thoroughly. Also, avoid dishes with unpasteurized dairy products, like soft cheeses and some yogurts.
6. Opt for Hot Foods Over Cold Foods
In general, hot foods are safer than cold foods on airplanes. Heating food to the proper temperature kills most bacteria, including E. coli. If you do eat an in-flight meal, make sure it’s served piping hot, as this indicates that it has likely been cooked or reheated to a temperature high enough to kill bacteria. Cold foods, especially those containing raw vegetables or meats, can harbor bacteria if not stored at the correct temperatures.
7. Avoid Deli Meats and Pre-Packaged Salads
Deli meats and pre-packaged salads are prone to contamination with E. coli and other pathogens if they haven’t been stored correctly or have been exposed to bacteria during handling. Since in-flight food is often prepared hours before serving, deli meats and salads may sit for extended periods, which can encourage bacterial growth. If you want to enjoy a salad, consider bringing your own pre-washed, individually packaged greens from a trusted source.
8. Be Cautious with Eggs and Egg-Based Products
E. coli can be present in raw or undercooked eggs, making egg-based dishes a potential source of foodborne illness. Many airlines offer omelets or scrambled eggs on longer flights, which may not always be cooked to the appropriate temperature. It’s best to skip these dishes unless you’re sure they’re well-cooked. Avoid mayonnaise or aioli-based condiments, which often contain raw egg and can spoil if not stored at the correct temperature.
9. Use Antibacterial Wipes on High-Touch Surfaces
Tray tables, armrests, seatbelt buckles, and touchscreens are surfaces that may harbor bacteria, including E. coli, as they’re rarely disinfected between flights. Before settling in, use antibacterial wipes to clean these surfaces, especially the tray table if you plan to eat off it. Wiping down these areas can minimize contact with pathogens that could transfer to your food or hands.
10. Stick to Packaged Snacks
If you decide to accept food provided by the airline, choose pre-packaged snacks like nuts, crackers, or cookies over freshly prepared items. Packaged snacks are sealed and less likely to have been exposed to contamination during handling or preparation. Pre-packaged items are also typically made to last longer without refrigeration, making them a safer choice during a flight.
11. Avoid Tap Water and Tooth Brushing with Airplane Water
The water in airplane bathrooms comes from the plane’s water tank, which, as noted, is not always as clean as it should be. Avoid using airplane tap water to brush your teeth or drink; instead, use bottled water for these purposes. E. coli can enter the system through contact with contaminated water, so it’s best to avoid using airplane water for anything that comes into contact with your mouth.
12. Decline Pre-Cut Fruits and Vegetables
Pre-cut fruits and vegetables, if not stored properly, can be a source of E. coli contamination. If the airline serves fresh fruit as part of your meal, choose whole fruits like bananas or oranges that you can peel yourself, as the outer skin provides a layer of protection against contamination. Avoid any pre-cut or mixed fruits that may have been handled multiple times before reaching you.
13. Check for Cleanliness of Utensils and Food Containers
Sometimes in-flight utensils, trays, or containers may appear clean but could harbor bacteria if they weren’t properly washed or sterilized. Before using utensils, look for any visible residue or water spots that may indicate inadequate cleaning. Consider bringing a set of travel cutlery, which allows you to avoid any potentially contaminated utensils.
14. Use Hand Sanitizer Frequently
Use hand sanitizer not only before eating but also after touching any high-touch surfaces, including door handles and touchscreen entertainment systems. Keeping your hands sanitized minimizes the risk of transferring E. coli from surfaces to your mouth or food.
15. Avoid Consuming Alcohol in Excess
While alcohol itself does not cause foodborne illness, excessive consumption can weaken the immune system and impair judgment, making it harder for your body to fight off bacteria. Additionally, alcohol dehydrates your body, which can weaken its natural defenses. If you choose to drink, do so in moderation, and be sure to hydrate with safe, bottled water.
16. Consider Taking a Probiotic Before Flying
Some travelers find that taking a probiotic before flying supports gut health and helps prevent foodborne illness. Probiotics introduce beneficial bacteria to the gut, which may improve its resilience against harmful pathogens like E. coli. While this approach is not foolproof, a healthy gut microbiome can be beneficial in protecting against bacteria.
17. Skip the In-Flight Meal on Short Flights
For shorter flights, it may be wise to avoid the in-flight meal altogether. Eating before you board and bringing your own light snacks can help you avoid the risks associated with in-flight food. By controlling what you eat, you minimize your exposure to potential pathogens present in airline-prepared meals.
18. Avoid Reaching for Uncovered, Self-Serve Snacks
Some flights offer a self-serve snack area with bowls of snacks like pretzels or chips. These can be easily contaminated by multiple passengers touching them, raising the risk of E. coli and other bacteria. Instead, opt for pre-packaged snacks or bring your own, which are much safer.
Taking these precautions while flying can greatly reduce the chances of foodborne illness from E. coli and other pathogens. By being mindful of the food and beverages you consume, practicing good hygiene, and opting for safe, packaged, and thoroughly cooked items, you can minimize the risk and focus on enjoying your journey with peace of mind.
Bon Voyage!
