“The Risk Of Foodborne Illness Increases With Every Step”: These Are The Foods You Want To Stay Faaaaar Away From Next Time You’re At The Airport

“These often sit at unsafe temperatures for extended periods, increasing the risk of bacterial growth,” Detwiler said. “I have seen this too many times at the convenience stores inside airports.”

Especially be aware if these grab-and-go items are kept in a refrigeration unit without a door because the temperatures may not be cold enough, Shaw added. 

Ellen Shumaker, director of outreach for the Safe Plates program at North Carolina State University, doesn’t buy a prepared salad if she’s not going to eat it right away. 

“Cut leafy greens, cut tomatoes, and cut melons can have potentially harmful bacteria grow and cause illness if kept at room temperature for longer than four hours,” she said. 

She also avoids salads and sandwiches if they contain any raw sprouts. Because they are grown in warm, humid conditions, they are likely to contain bacteria, like E. coli, salmonella and listeria, according to the FDA.

So what prepackaged foods travel well? Shaw recommends snacks that are sealed and have a longer shelf life, like nuts, granola bars, and dried fruit. If you want to have more control over your snack options and spend less money, you can always bring your own, Detwiler suggested.

Fruit Cups