How 1 Meal Took Down a Plane with 144 Passengers

Summary

In 1975, a Japan Airlines Boeing 747 flight to Paris turned into a nightmare when 150 passengers were struck with food poisoning from contaminated omelettes, forcing an emergency landing in Copenhagen. The incident revealed severe flaws in food safety, including improper storage and a cook with infected lesions who prepared the meals. The tragedy led to new catering policies for airlines and highlighted the need for better oversight in the airline catering industry.

Takeaways

• 😨 A Japan Airlines flight to Paris ended in a severe food poisoning incident, turning a dream vacation into a nightmare for the passengers.
• 🛫 The flight, carrying mostly Coca-Cola salespeople and their families, had a stopover in Anchorage, Alaska, and was headed to Copenhagen, Denmark before reaching Paris.
• 🍳 The second meal on the flight, ham omelettes, was the culprit behind the outbreak of food poisoning, affecting nearly 150 passengers.
• 🏥 The plane had to make an emergency landing in Copenhagen, where the sick passengers were rushed to hospitals, highlighting the need for immediate medical attention.
• 🗣️ Communication was a challenge as most passengers and some medical staff could not speak each other's languages, necessitating the involvement of Japanese-speaking staff from local restaurants.
• 🔬 The investigation led by the Alaska State Health Department identified Staphylococcus aureus bacteria and its toxins in the vomit, stool, and leftover omelettes.
• 🍽️ The meals were stored improperly, allowing bacteria to grow and produce toxins, with the omelettes being stored at unsafe temperatures for over 28 hours.
• 👨‍🍳 One of the cooks, who had lesions on his fingers, was found to be the source of the bacteria, emphasizing the importance of food handlers' health checks.
• 🛂 The incident led to changes in airline catering policies, with cockpit crew members now eating different meals prepared by different staff to prevent similar incidents.
• 💔 The tragic outcome included the suicide of Kenji Kuwabara, the manager of catering for Japan Airlines, who felt responsible for the incident and its aftermath.

Q & A

What was the initial destination of the Japan Airlines flight mentioned in the script?

The initial destination of the Japan Airlines flight was Paris, France.

What was the purpose of the trip for the passengers on the Japan Airlines flight?

The passengers were mostly salespeople for Coca-Cola and their family members who had won a vacation to Paris, arranged by Coca-Cola.

What was the route of the flight, and how many legs did it have?

The route had three legs: starting from Tokyo’s Haneda airport, stopping over in Anchorage, Alaska, then landing in Copenhagen, Denmark, before finally reaching Paris.

What meal caused the severe food poisoning incident on the flight?

The breakfast omelettes were the cause of the severe food poisoning incident.

Why did the plane have to make an emergency landing?

The plane had to make an emergency landing because almost 150 passengers became violently sick after consuming the contaminated omelettes.

What was the language barrier issue faced by the passengers when they landed in Copenhagen?

The language barrier issue was that none of the doctors in Denmark spoke Japanese, and very few passengers could speak English or Danish.

What bacteria was found to be the cause of the food poisoning?

The bacteria found to be the cause of the food poisoning was Staphylococcus aureus, commonly known as staph.

What was the pattern observed among the passengers who got sick?

The pattern observed was that passengers who sat in the front section of the plane, including those in first class, got sick, while those in the very back were fine.

What were the improper food storage conditions that contributed to the bacteria growth?

The improper food storage conditions included the omelettes being stored at room temperature for six hours, then in a fridge at 50 degrees Fahrenheit (10 degrees Celsius) for over 14 hours, and in the plane ovens without refrigeration for another 8 hours before being reheated and served.

What was the role of the cook with lesions on his fingers in the food poisoning incident?

The cook with lesions on his fingers had prepared all the first-class meals and the ones that went to the front galley, which were the meals that made people sick. His lesions were infected with the staphylococci that caused the food poisoning.

What was the tragic outcome for Kenji Kuwabara, the manager of catering for Japan Airlines?

Kenji Kuwabara, feeling the personal responsibility and the blow to the company reputation from the food poisoning incident, took his own life in his apartment in Anchorage.

What are some of the food safety concerns highlighted in the script regarding airline catering?

Some food safety concerns highlighted include improper food storage temperatures, condensation dripping onto food, fans blowing dust onto meals, thermometers being inaccurate, raw meat contaminating cooked meat, moldy bread, listeria contaminations, expired food usage, live insects and birds, and bird and rodent feces.