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American Journal of Epidemiology Vol. 125, No. 1: 150-157
Copyright © 1987 by The Johns Hopkins University School of Hygiene and Public Health

research-article

SALMONELLOSIS OUTBREAK ON TRANSATLANTIC FLIGHTS; FOODBORNE ILLNESS ON AIRCRAFT: 1947–1984

ROBERT V. TAUXE1, MICHAEL P. TORMEY2, LAURENE MASCOLA3, NANCY T. HARGRETT-BEAN1 and PAUL A. BLAKE1

1Division of Bacterial Diseases, Center for Infectious Diseases, Centers for Disease Control Atlanta, GA.
2Department of Health Services County of Los Angeles, CA.
3Field Services Division, Epidemiology Program Office, Centers for Disease Control Atlanta, GA.

In March 1984, 186 cases of gastroenteritis due to Salmonella enterttidls 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 < 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 < 0.01). In 23 reported outbreaks of foodbome 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.

food poisoning; aircraft; diarrhea; Salmonella; travel


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