As if air travel wasn’t dicey enough these days, here’s a whole new argument for taking the train. You need to think twice before you grab a bite before your flight or you could be inviting some unwanted consequences.
The Center for Disease Control and Prevention figures estimates 76 million cases of food-borne illnesses annually with most cases untraceable to origin of contamination. With airport food, its even more difficult to track given the nature of airports and passengers grab-and-go routines.
In an investigative article by USA Today, some startling information came to light on airport food. Be careful where and what you eat when traveling. Out of 800 restaurants at 10 airports, there were dangerous food conditions. Here are some highlights:
- Detroit Metro Airport-chicken salad stored at 60 degrees in a cooler at Fuddruckers near Gate C25.
- JFK International Airport-11 citations for mice in restaurants.
- Seattle-Tacoma International Airport-of the 57 restaurants, 42 percent had at least one critical violation.
Protect yourself. Since restaurant inspections are conducted by local health departments, here’s the deal—Find out what county the airport is located in, plug in ‘restaurant inspection data,’ name of the airport or the airport’s zip code. Plug in the name of the restaurant if you have it. No one said this would be easy.
Here’s another way to avert disaster. Before you launch yourself out the front door to catch that plane, pack your pockets full of PB&J sandwiches, an apple or banana. At least, you won’t have any unpleasant surprises in the air as a result of what you ate.
Update: Good article from Cooking Light on Healthy Airport Eats.