Owais Crawford
As the COVID-19 pandemic spread across the globe in 2020, airports and airlines implemented various safety measures to prevent the spread of the virus. While thermal screening was introduced at some airports, it was not always effective at detecting early signs of infection. Hand-washing stations and sanitizers were also made available, and passengers were advised to practice good hygiene to reduce the risk of infection. While the threat of coronavirus has dominated headlines, health experts also remind travelers that other viruses, such as influenza, can be more widespread and deadly. Additionally, food safety at airports remains a concern, with pre-packaged meals and drinks potentially harboring harmful bacteria due to improper storage or handling.
Characteristics and their values regarding eating at the airport during the coronavirus pandemic
| Characteristics | Values |
|---|---|
| Airport food safety | Food and beverage items can become contaminated with harmful bacteria if they're not kept at appropriate temperatures or handled in clean conditions. |
| Food safety recommendations | Wash hands frequently, especially before eating. Avoid fountain drinks and iced tea dispensers, as they are breeding grounds for dangerous bacteria. |
| TSA food guidelines | Foods like sandwiches, granola bars, hard cheeses, candy, baked goods, dry snacks, meat, and fast food are allowed on flights. Foods that are not permitted include yogurt, peanut butter, jams, jellies, and soups. |
| Airport screening | Thermal screening may not be effective in detecting early signs of COVID-19 infection. Other measures such as handwashing and quarantining are recommended to control the spread of the virus. |
| Vaccination | Vaccination is essential to prevent the spread of infectious diseases like measles during air travel. |
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What You'll Learn
Food safety at airports during coronavirus
The COVID-19 pandemic has significantly impacted airport operations and procedures, including food safety protocols. While the specific regulations vary across different airports and countries, several standard measures have been implemented to ensure food safety at airports during the coronavirus outbreak.
One of the key measures is the encouragement of passengers to bring their food. Many airports and airlines advise passengers to pack their meals and snacks to reduce contact with communal food preparation areas and other passengers. This practice also helps alleviate the strain on airport food outlets, which often experience reduced staffing and longer preparation times due to enhanced cleaning protocols.
When passengers choose to purchase food at the airport, social distancing and hygiene measures are enforced. Most airports have introduced mandatory face-covering policies for both passengers and staff, with some airlines even enforcing temporary travel bans for non-compliant passengers. Plexiglass barriers, increased signage promoting social distancing, and rigorous cleaning of planes and dining areas are also common practices.
In terms of food handling, frontline personnel involved in food preparation and serving now routinely wear nitrile gloves, which can be replaced frequently upon passenger request. Contactless payment methods are encouraged, and some airports have implemented self-scanning systems for boarding passes to minimize physical interactions.
Additionally, temperature screenings have been introduced at various airports as an additional safety measure. However, their effectiveness in detecting asymptomatic carriers and individuals during the incubation period has been questioned by organizations like the European Centre for Disease Prevention and Control (ECDC) and the World Health Organization (WHO).
While these measures aim to ensure food safety and reduce the risk of COVID-19 transmission at airports, passengers should also be mindful of the types of food allowed on planes. Liquids, including yogurt, peanut butter, jams, jellies, and soups, are typically restricted to checked luggage. Solid foods, such as sandwiches, granola bars, hard cheeses, candy, baked goods, dry snacks, meat, and fast food, are generally permitted in carry-on bags.
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Coronavirus screening at airports
In January 2020, several airports around the world began to announce preventive safety measures against the spread of coronavirus. However, the task has proven difficult as thermal screening isn't always effective at detecting early signs of infection. Thermal scanning and symptom screening are the two primary methods of entry screening for COVID-19. However, scientific evidence does not support entry screening as an efficient measure for detecting incoming travellers with infectious diseases, especially in the case of coronavirus, since the symptoms of the disease are so common.
Thermal screening at airports has long been controversial. During the 2003 SARS epidemic and the 2009 bird flu epidemic, thermal screening was widely implemented to detect anyone with an elevated body temperature and, therefore, a possible infectious disease. Methods include full-body infrared scanners, handheld infrared thermometers, and ear gun thermometers. However, none of these methods have proven entirely accurate. The risk is that they will flag up passengers who have a different type of infection, while missing those who are incubating the virus but aren't yet symptomatic.
According to a CNN investigation, the US authorities had screened more than 30,000 passengers by mid-February without catching any cases of coronavirus. At least four of these passengers later fell ill with the virus. The World Health Organization does not recommend thermal screening, stating that it "offers little benefit while requiring considerable resources".
Some countries have introduced temperature checks for incoming travellers to detect signs of coronavirus-related fever. Basic health information can also be useful. In the US, passengers arriving from China receive a card informing them of the symptoms to watch out for and advising them to take their temperature twice a day. Similar measures are in place in the EU. Quarantining measures are scientifically very effective, and the US military has set up 11 quarantine camps next to major airports.
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Hand-washing and coronavirus
Hand-washing is one of the simplest and most important ways to protect yourself and your loved ones from COVID-19. While it may not be possible to know whether a particular case of coronavirus could have been prevented by better hand hygiene, it is a powerful safety measure.
Firstly, it is important to note that you can use any temperature of water to wash your hands effectively. Cold water and warm water are equally capable of killing germs and viruses, as long as you use soap. In fact, a 2017 study from Rutgers University in the US found that cold water was just as effective as hot water at removing E. coli.
When washing your hands, start by wetting them and then apply either bar soap or liquid hand wash. Contrary to popular belief, bar soap can be just as hygienic as liquid soap, even if multiple people are using the same bar. Be sure to thoroughly rub your hands together with the soap, ensuring that you cover your thumbs, fingertips, and the spaces between your fingers. Also, remember to clean the backs of your hands and under your fingernails. A 2017 study found that liquid or gel soaps may be more effective than foaming pump soap, as foam washes off more quickly and may give the impression that your hands are already clean.
Finally, drying your hands is an important step as germs spread more easily from wet skin. Paper towels or clean cloths are the most effective way to dry your hands without spreading germs to other surfaces. If you are experiencing dry skin due to increased hand-washing, it is important to moisturize your hands as well. This will help maintain the integrity of your skin, ensuring that soap and alcohol-based disinfectants remain effective.
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Foods to avoid at the airport
While there are no specific foods to avoid at the airport due to coronavirus, it is recommended to avoid eating foods that are not pre-packaged, as they may have been contaminated by other passengers or staff who did not practice proper hand hygiene. It is also important to maintain physical distancing and wear a face mask when consuming food at the airport.
In general, it is advisable to avoid consuming perishable foods, such as meat, dairy, and fresh produce, as they may spoil quickly and cause foodborne illnesses. These foods may also be prohibited from passing through security, especially on international flights.
Additionally, certain foods may be restricted by the Transportation Security Administration (TSA) due to security concerns. For example, organic sunflower seeds have been flagged by TSA officials in the past due to the potential presence of chemicals on the packaging. Other foods that may be restricted include rotisserie chicken and other unpackaged foods.
To ensure a smooth travel experience, it is recommended to pack properly and follow TSA guidelines for food items. This includes organizing carry-on bags to ease the screening process and keeping food containers no larger than 3.4 ounces, fitting inside a quart-sized bag. While many solid foods are permitted, liquid-based foods like yogurt, peanut butter, jams, jellies, and soups are typically restricted to checked luggage.
It is always a good idea to bring your own food and snacks when traveling during the coronavirus outbreak, as airport restaurants may be closed, and in-flight food services may be limited. By following these guidelines and staying vigilant about hand hygiene and physical distancing, you can minimize the risk of contracting or spreading the coronavirus while eating at the airport.
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Foods allowed on planes
The Transportation Security Administration (TSA) allows solid food items in carry-on and checked baggage. However, liquid and gel snacks are only permitted in carry-on baggage if they follow the 3-1-1 rule, which limits liquids, gels, creams, and pastes to 3.4-ounce containers. This rule does not apply to checked baggage, where liquid size and quantity do not matter.
Examples of approved food in the cabin of a plane include sandwiches, granola bars, hard cheeses, candy, baked goods, dry snacks, meat, and fast food. Fresh fruits and vegetables are typically allowed on domestic flights, but some countries may restrict these items on international flights.
Foods that are not permitted in the cabin include yogurt, peanut butter, jams, jellies, soups, syrups, and gravies. High-proof alcohol is prohibited on planes, even in checked luggage. Beverages with alcohol content between 24% and 70% are only permitted in checked luggage, with a limit of five liters per passenger.
It is important to note that even if an item is generally permitted, it may be subject to additional screening or prohibited if it triggers security concerns. The final decision rests with the TSA officer.
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Frequently asked questions
While coronavirus can spread in airports, the risk of contracting it through food is low. However, it's important to wash your hands frequently, especially before eating, and to avoid foods that may not have been kept at safe temperatures, such as grab-and-go salads and sandwiches.
Food safety experts recommend avoiding fountain drinks and iced tea due to the difficulty in cleaning the machines, which can become breeding grounds for harmful bacteria. Grab-and-go items like salads and sandwiches may also be unsafe if they haven't been kept at the right temperatures or properly stored.
Foods that are generally safe include packaged snacks, such as candy, granola bars, and chips. Hot foods like pizza or fried chicken from fast-food outlets are also less likely to pose a risk.
Yes, you can bring your own food to the airport, but be aware that some food items may be subject to additional screening or not allowed through the checkpoint. Foods like sandwiches, granola bars, hard cheeses, candy, baked goods, dry snacks, and fast food are usually allowed. However, items like yogurt, peanut butter, jams, soups, and fresh fruits and vegetables may be restricted for international flights.
