Peer-reviewed review identifies temperature during holding as the leading cause of aircraft outbreaks
| Date of record | Review covering 1947–1984 |
|---|---|
| Location | International |
| Type | Peer-reviewed literature review |
| Source tier | Tier 1 — peer-reviewed medical literature |
What the record shows
A published review of 23 documented foodborne illness outbreaks aboard aircraft found Salmonella the most common pathogen, in seven outbreaks, followed by Staphylococcus and Vibrio species with five each.
The review's finding on causation is the significant one: outbreaks were most often the result of improper temperature during preparation, or during the holding of food in flight kitchens. The review also noted that serving an entire flight crew from a single kitchen carries the risk of the whole crew becoming ill.
Evidence gap
The peer-reviewed literature identifies temperature during holding as the leading cause. Despite this, the routine record generated in airline catering remains a reading taken at a fixed point, rather than a continuous record across the holding period the literature identifies as the point of failure.