CoachClass From United States of America, joined Jan 2010, 427 posts, RR: 0 Posted (3 years 1 month 1 week 5 days 12 hours ago) and read 1864 times:
I am watching the German food borne disease outbreak with serious concern. Cucumbers, tomatoes, eggplants and lettuces allegedly grown in Spain are suspected of carrying the deadly disease. Over 13 have died and hundreds in northern Europe, mostly people who live there or had visited northern Germany, are ill.
I'm wondering how the airlines are adjusting their menus, since a salad is always on the tray. Has anyone flown recently and seen a change of the food on board?
sunking737 From United States of America, joined Feb 2005, 2036 posts, RR: 8
Reply 2, posted (3 years 1 month 1 week 5 days 11 hours ago) and read 1798 times:
While I have not flown recently, I can tell you at my commissary we would make sure our products are not coming from the effected country.
All International trash is removed from the A/C bagged in RED Bio-hazard trash bags placed into a 30 gallon trash can with a lid. All trash is removed from the food carts and also bagged this way back at the flight kitchen. We then place them into a holding room until the contractor comes and removes these containers. The bags are then burned at their facility at a temp of IIRC 2,000 degrees. This is done to prevent spreading any disease.
TravelsUK From United Kingdom, joined Dec 2007, 134 posts, RR: 0
Reply 7, posted (3 years 1 month 1 week 5 days 4 hours ago) and read 1309 times:
I would suggest the majority of those that have become sick or died are not 'professional' caterers and have probably not prepared (cleaned) the product in a manner that would remove any possible pathogens on it, or within it, such as E-coli. Airline meals, certainly within the 'western' world are prepared under the strictest of hygiene controls using a HACCP based food production system, therefore the potential risk of contaminating a passenger is very substantially reduced. I certainly won't stop eating an airline salad!