If you want to prevent you from getting sick for your flight, experts say you should stay away from this 5 airport food

Many hungry travelers turn to Airport Grab-and-Go Food for flights, but if you don't want to get sick before you jump on an airplane, you may want to think twice about your choices.

For example, food and beverage items can become infected with harmful bacteria if they are not kept at suitable temperatures or are treated in clean conditions and you may not know how well-regulated airport feed is. Even if these items do not necessarily taste bad or smell bad, you can still get sick, according to the US Food & Drug Administration. And that is the last thing you want to happen before you board a flight.

“As soon as consumables arrive at [airport] Service areas, they must be stored, thawed and prepared correctly, with strict compliance with food safety protocols, ”explained Francine Shaw, founder of Savvy Food Safety Inc. and a food safety adviser who has spent years in inspecting airport facilities.” Otherwise, the risk of diseases transferred by food increases with each step. “

We spoke with experts in the field of food safety about which food and drinking products they usually skip when they are at the airport – and safer options for which they choose instead.

Fountain -Drinks and iced tea

Because fountain drinking machines and icle -hedges are particularly difficult to clean, they can “be breeding grounds for dangerous bacteria,” said Darin Detwiler, expert in the field of food safety and professor at Northeestern University.

“In areas with a lot of traffic such as airports, where machines constantly release drinks, the risk is even greater,” he explained. “Although stainless steel urns and soft drink dispensers can seem flawless … A sticky layer of bacteria and fungus often gather inside, especially in spigots, sprayers and syrupoplines.”

Theedispensers have a sugar -like, humid environment that can feed the growth of E. coli, salmonella and even legionella, which can lead to a serious pneumonia called Legionnires' disease, he said. Also because of the “enclosed, moist interiors” of fountain machines, it can be difficult to get rid of bacteria such as Listeria and Pseudomonas. These can be particularly dangerous for people with a compromised immune system, pregnant women and older adults.

What is a safer alternative? He recommends bottled, sealed drinks. Hot coffee or tea is generally also a good option because boiling water minimizes the risk of bacteria.

'[But] Be careful with the milk [or] Cream when it is open and is at room temperature, “Shaw added. According to the FDA, enough items, such as milk, may not be omitted at room temperature for more than two hours.

Pre -packaged sandwiches and salads

“These are often on unsafe temperatures for longer periods, which increases the risk of bacterial growth,” Detwiler said. “I have seen this too often in convenience stores at airports.”

Keep in mind that these grab and go items are stored in a cooling unit without a door, because the temperatures may not be cold enough, Shaw added.

Ellen Shumaker, director Outreach for the Safe Plates program at North Carolina State University, does not buy a prepared salad if she doesn't eat it right away.

“Cut leafy greens, sliced ​​tomatoes and sliced ​​melons can potentially grow harmful bacteria and cause illness if they are kept at room temperature for more than four hours,” she said.

She also avoids salads and sandwiches when they contain raw sprouts. Because they are grown in warm, moist conditions, they probably contain bacteria, such as E. coli, Salmonella and Listeria, according to the FDA.

So which pre -packaged foods travel well? Shaw recommends snacks that are sealed and have a longer shelf life, such as nuts, mueslipes and dried fruit. If you want more control over your snack options and want to spend less money, you can always take your own money with you, Detwiler suggested.

Fruit cups

Pre-cut fruit from a grab-and-go counter or in the airport lounge may seem like a healthy option, but it can be risky if it is not treated properly.

“Once fruit has been cut, the protective skin is removed, thereby exposing to bacteria by handling, processing and storage,” Detwiler explained. “If it is not kept at the correct cooling temperatures, cut fruit can become a breeding ground for Listeria … as well as E. coli and Salmonella of incorrect treatment.”

As a replacement, try fresh fruit that is still on the skin.

“Wrap uncut apples, unpleated oranges or bananas are naturally sealed and are less likely to be infected,” Shaw said.

Unpasteurized juices and dairy products

Just like fruit cups, bacteria of products in freshly squeezed juices can end if they are not pasteurized, according to the FDA. (Pasteurized means that they have gone through a heating process that kills harmful bacteria.)

“Juices that are labeled as 'non-pasted' or 'cold-pressed' may seem attractive for their freshness, but they are a higher risk of contamination with E. coli, Salmonella and Listeria, especially if they have been in incorrect temperatures,” Detwiler said.

The same applies to unpasteurized dairy products, such as raw milk or cheese, and yogurt made of raw milk.

“I also avoid fresh smoothies … because I can never be sure about the cleanliness of the seller or the ingredients, so I prefer to play it safely while traveling,” added Bryan Quoc Le, a food scientist and consultant for food sciences.

You can also search for juices and milk products that are sealed, cooled and labeled as 'pasteurized', Detwiler advised.

Sushi or raw seafood

“Maintaining safe temperatures for raw fish in an airport environment can be a challenge,” said Detwiler. “In contrast to dedicated sushi restaurants who maintain strict handling procedures, Airport can sit sushi for hours, which increases the risk of parasites, vibrio and Listeria.”

If you are looking for a protein option, it recommends fully cooked seafood dishes (such as grilled shrimp or salmon), boiled meat (such as grilled chicken) or a vegetable protein.

LE also prefers hot, boiled options at the airport, such as pizza and hot sandwiches, or something that can be stored at room temperature, such as bread or cakes.

“When in doubt, choose hot, cooked food instead of cold or raw options,” said Detwiler. “Higher temperatures help reduce the presence of harmful bacteria.”

Don't forget to pay attention to the overall appearance and the cleanliness of the food seller or restaurant.

“I would recommend avoiding places that don't seem to be kept clean because this can be an indicator for other problems,” said Shumaker.

Red flags where Shaw is looking forward are poor personal hygiene (such as when employees do not wash their hands or wear gloves), sticky floors and tables, low -quality ingredients (such as insects or rodents) and negative assessments on social media.

Detwiler also avoids eating food from the airport food court that is usually not part of the restaurant's menu, such as breakfast.

“This is their chance to increase the income and most likely comes with foods or procedures that are not part of their normal operational procedures [or] Standards, “he said.

One last comment: don't underestimate washing your hands.

“A factor that many people probably overlook during eating while traveling is the cleanliness of their own hands,” said Le.

Thousands of people touch the same airport surfaces every day, from handles to lift buttons to door buttons, Shumaker added. While traveling, she washes her hands as often as possible, especially before she eats. It is also important to know that hand designing does not work against the norovirus, so hand washing is really the most effective.

'[Hand-washing] Can considerably reduce the chances of taking any micro -organisms that can make you sick, and is just as important as the type of food you eat at the airport, “said Le.This article originally appeared on Huffpost.

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