Salmonellosis outbreak on transatlantic flights; foodborne illness on aircraft: 1947-1984

Abstract

In March 1984, 186 cases of gastroenteritis due to Salmonella enteritidis were reported after 29 flights to the United States on an international airline. An estimated 2,747 passengers on flights to the United States were affected. Illness was associated with flying supersonic or first class (odds ratio = 15, p less than 0.001). Eating food from the first-class menu was associated with illness (p = 0.09), and eating a tourist-class entree was protective (p less than 0.01). In 23 reported outbreaks of foodborne illness on aircraft, Salmonella has been the most common pathogen (seven outbreaks), followed by Staphylococcus (five outbreaks), and Vibrio species (five outbreaks). Outbreaks are most often the result of an improper temperature for preparation or for holding food in the flight kitchens. Serving the flight crew meals from one kitchen carries the risk that the entire crew will become ill.