According to Food Safety News it is estimated that one billion meals in flight are served each year by airline operators.  The potential for foodborne infection from central kitchen serving major international and U.S. hub airports is self-evident.

There are documented cases of foodborne infection attributed to either contaminated food ingredients or deficiencies in food handling, storage and preparation, with severe consequences. The salmonellosis outbreaks emanating from Heathrow London in 1984 through to a case involving a tourist group consuming contaminated food loaded at Dar es Salaam in 2011 are well documented examples of infection from consuming air-catered food.

Recent reports confirm that companies preparing and serving meals may deviate from acceptable standards.  Gate Gourmet, LSG and Flying Food Group have been cited by the FDA or by their major airline customers for violations.  Airports with problems include Minneapolis, Dallas International, San Diego, and Detroit Metro. Violations include rodent and insect infestation of premises, failure to maintain appropriate hot or refrigeration temperatures, inadequate training and supervision all contributing to the potential of foodborne infection.

Airlines cannot simply transfer responsibility for acceptable food practices to contract flight kitchens.  Customer satisfaction is a component of goodwill, and passengers hold an airline responsible for the quality and safety of food served in flight.