Cruises are an increasingly popular way to travel, offering convenience, luxury, and access to exotic destinations—all from the comfort of a floating resort. But while cruise ships provide a unique travel experience, they can also present ideal conditions for the spread of foodborne illnesses. Between buffet lines, shared dining areas, and close quarters, passengers are more susceptible to pathogens like norovirus, Salmonella, and E. coli. Fortunately, with a few precautions, travelers can reduce their risk and enjoy a healthy and memorable voyage.
Why Foodborne Illnesses Are Common on Cruises
The most common gastrointestinal illness reported on cruise ships is norovirus, a highly contagious virus that causes vomiting, diarrhea, and stomach cramps. According to the U.S. Centers for Disease Control and Prevention (CDC), cruise ships are required to report any outbreaks of gastrointestinal illness that affect more than 3% of passengers or crew.
Foodborne illnesses on ships often stem from:
- Contaminated food or water
- Improper food handling
- Cross-contamination between raw and cooked items
- Poor personal hygiene, especially among food handlers
Given the enclosed environment and shared facilities, a single contaminated food item or infected individual can lead to a widespread outbreak.
Tips to Prevent Foodborne Illness on a Cruise
1. Wash Your Hands Frequently and Properly
Hand hygiene is your first line of defense. Wash your hands:
- Before eating or drinking
- After using the restroom
- After touching high-contact surfaces (e.g., railings, elevator buttons)
Use soap and warm water for at least 20 seconds. While hand sanitizers are helpful, they are not a substitute for proper handwashing, especially in cases involving norovirus, which is resistant to many alcohol-based sanitizers.
2. Be Cautious with Buffets
Buffets are a hallmark of cruise dining but can also be breeding grounds for bacteria if food safety practices are not strictly followed.
- Avoid food that looks like it has been sitting out too long.
- Choose hot items that are steaming and cold items that are well-chilled.
- Don’t touch serving utensils to your plate or food to avoid cross-contamination.
- If you notice unclean conditions or lukewarm dishes, report it to staff or avoid the item.
3. Stick to Bottled or Treated Water
Though cruise ships typically have water purification systems, it’s wise to drink bottled water—especially in ports where water safety is uncertain.
- Use bottled water for drinking, brushing teeth, and even rinsing fruits.
- Avoid ice made from tap water unless it’s from the ship’s purified supply.
4. Pay Attention to Food Temperature
Pathogens thrive in the “danger zone” between 40°F and 140°F (4°C–60°C).
- Hot food should be served at or above 140°F (60°C), and cold food below 40°F (4°C).
- If you’re unsure whether a dish is kept at the correct temperature, it’s safer to skip it.
5. Ask About Ingredients and Preparation
For those with food allergies or dietary restrictions, it’s essential to communicate clearly with the staff.
- Many cruise lines allow passengers to submit dietary needs in advance.
- Ask how food is prepared and stored, particularly if you’re ordering items like sushi, rare meats, or eggs.
6. Use Caution When Dining Off-Ship
Port stops may present opportunities to try local delicacies, but food safety standards can vary by country.
- Eat only at reputable, busy establishments with a high customer turnover.
- Avoid street food unless it’s cooked thoroughly in front of you.
- Drink only bottled beverages with sealed caps and avoid ice.
7. Report Illness Early
If you begin to feel sick during your cruise, report your symptoms immediately to the ship’s medical staff. Early intervention can prevent the spread of illness to others and ensure you receive proper care.
- Most cruise lines have protocols for isolating ill passengers and sanitizing affected areas.
- Self-isolation is encouraged if you have vomiting or diarrhea.
What Cruise Lines Are Doing to Help
Cruise lines are regulated under the CDC’s Vessel Sanitation Program (VSP), which includes regular inspections and guidance on food handling, sanitation, and outbreak prevention. Cruise ships that fail these inspections must make necessary improvements or face penalties.
Many lines have increased cleaning protocols, installed more hand sanitizer stations, and adjusted food service procedures—such as switching from self-serve to staff-served buffets—to reduce risk.
Final Note
While cruise travel comes with some health considerations, foodborne illness doesn’t have to ruin your vacation. A proactive approach—focused on hygiene, careful food choices, and early reporting—can significantly lower your risk. By following these safety tips, you can sail smoothly and savor every moment of your trip, confident that you’ve taken steps to protect your health.
