|As if contaminated cabin air wasn't enough......|
Going back to the
Wall Street Journal article......
Is anyone aware of
any more systematic studies that have been done regarding the hygiene
of food service areas on planes?
snacks etc. are all pre-packaged. They do not (or should not normally)
come in contact with the countertops. Any bacteria found there is probably
from the 'slop' when the finished meals are being stowed.
Any well-used public area will become dirty quite quickly. 200-odd passengers in an airliner cabin for several hours will leave an awful mess behind if a sterile yardstick is used. Cabins are cleaned, but they are not sterlized any more than a bus, train or public restroom. And they are a damn sight cleaner than many of your favourite restaurants, I'll warrant.
|The Canadian regulations say the following:
"Every [airline] employer shall provide employees with potable water for drinking, personal washing and food preparation that, where reasonably practicable, meets the standards set out in the publication entitled Guidelines for Canadian Drinking Water Quality, 1978, as amended in March 1990 and published under the authority of the Minister of National Health and Welfare."
Employers may comply with the regulation by telling flight crew to drink bottled water rather than water from the aircraft's tanks, but note that the regulation also dictates that potable water must be provided for hand-washing. Do the airlines that tell flight crew to drink bottled water also tell them to wash their hands in bottled water as well?
If airliner water is as contaminated as the Wall Street Journal article suggests it is, then what are the consequences of washing one's hands in this water? Sure the soap gets rid of bacteria, but then when you rinse the soap off your hands with that contaminated water and then accidentally lick your finger 2 minutes later, what are the risks?
|"Modern" large aircraft have several,
connected tanks that hold "potable water". The term has become
more or less, generic. When you flush the lav, approximately 8 fl ozs
of this " potable water" is rinsed into the bowl to further
lubricate the teflon coating on the bowl and assist with the removal
of...enough said. When you press the dispensing button on a water cooler,
galley faucet, lavatory sink tap, this same water, under pressure from
either the aircraft pneumatic system or a seperate compressor, is delivered
from that very same storage tank. Whether it be boiled, or wrapped in
a paper wrap bearing an inscription declaring it to have been "
sanitised for my protection", the answer will be, no thank you.
Almost every large outfit will have an inhouse schedule for disinfecting
service equipment etc but you would be best to assume that it is rarely,
if ever done whole heartedly or correctly. Those same larger carriers
would also have a policy that the guy filling the potable water is not
to be involved in toilet servicing on the same shift, Again, it may
be prudent to say, " uh huh" to that one as well.
In the early 80's I remember wondering what the marks were on the inside of an " Air Scare" Classic lavatory bowl. All was revealed when at a later time I saw a steward breaking up the ice cubes that had refrozen into a solid lump, using an ice pick ( yes, once upon a time aircraft carried those ). I have NEVER had ice in a drink on an aircraft since that day. I kid you not. Stick to the bottled stuff.
|Their time would have been better spent analyzing the crusts on the scabby pillow cases and blankets!|