It is possible to get food poisoning from in-flight meals. This can be caused by exposure to contaminants such as dirty water or improper handling of the food or improper cooking method. Some can be manageable while others can be serious and even fatal. One example of this happened in 1992 where cholera-infected food was served to passengers. Cholera was spread to 75 passengers on a flight from South America to Los Angeles as a result of food provided on board. A 70-year-old man died, and 10 people were sent to the hospital. The seafood salad offered to passengers during the trip contributed to the epidemic. According to the story, the seafood included in the salad was improperly cooked after being caught in water that was cholera-infected.
When ordering any food or drink while traveling therefore, passengers should use greater caution, especially in nations where an outbreak has recently occurred. Cold meals and raw, uncooked veggies are more prone to contamination. Travelers should only consume fully cooked meals and should refrain from consuming raw or cold foods that may have been processed or produced in unsanitary settings. Additionally, commercial and international flights should make sure to only offer prepared food to passengers. Everybody who serves food should also be required to complete a food safety course or food handlers training program so that they are knowledgeable about how to handle food safely and avoid any potential contamination.