Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Food Safety,Our Blog on July 12, 2026
Are airborne food germs a thing? A recent study says yes! And they are made through seemingly innocent kitchen activities. With serious, even deadly, consequences.
Here’s what we know about airborne food germs and how to protect yourself and your family from this microscopic threat.
A recent study published in MBC Infectious Diseases highlights the risk factors associated with airborne food germs.
When we think about airborne food germs, respiratory viruses typically come to mind. Influenza (flu), COVID, Tuberculosis (TB), and others. If you are a follower of our renowned Make Food Safe blog, you will likely also put Legionnaires’ disease on this list.
But food?
Can you get sick from airborne food germs? How does that even happen?
Let’s explore!
In “Recognition of Aerosol Transmission of Infectious Agents: A Commentary,” scientists discuss how different sizes of droplets move. Droplets like those containing foodborne germs are no different from those containing measles, smallpox, and other germs.
In the case of airborne food germs, not only is contaminating surfaces around an original contamination source a major problem. So is the subsequent spread of these germs to other areas around the kitchen or home.
Large droplets may only have the ability to move short distances. However, smaller droplets (like those produced in aerosols or mists), can travel much further.
To understand how airborne food germs can travel, we must first visualize how it happens.
Scientists use a measurement unit known as micrometers to quantify something of this size.
A micrometer is one millionth of a meter
A micrometer, also called a micron, is a unit of length equal to one millionth of a meter. Or one thousandth of a millimeter.
This tiny unit of measurement is used to describe microscopic objects. Things too small to see with the naked eye.
Droplets bigger than 20 micrometers make it farther than you may think. But comparatively, not very far. Only about three feet.
Smaller particles, for example, those under 10 micrometers, can fly futher. Even hijacking air currents from fans, air conditioners, or even passing people. This size particle can take a foodborne germ from one side of the kitchen and deposit it as far as the living room television remote control.
Food germs can become airborne in many different ways. From unsafe food practices like washing poultry in the sink to poor hygiene in the bathroom, airborne food germs can be generated in many different ways.
Among the many ways airborne food germs are made in the kitchen, washing poultry and putting raw meat in the garbage disposal is at the top of the list.
Your grandmother’s cousin’s neighbor’s best friend may tell you that you have to wash poultry to help reduce the risk of Salmonella infections. When, in fact, this practice can have the opposite effect!
In addition to potentially contaminating anything that comes into contact with raw poultry, the seemingly innocent splashes from faucet water could be spreading aerosolized water particles containing those Salmonella germs all over your body, surrounding food surfaces, and other parts of your kitchen.
Just. Don’t.
When it comes to poultry, your best bet is to clean and sanitize anything that comes into contact with it, wash your hands immediately after, and cook to a safe minimum internal temperature (165° F measured with a food thermometer).
Putting raw meat down a garbage disposal can also generate airborne food germs. As those blades macerate meat parts, they force microscopic particles into the air.
Instead of putting raw meat down the garbage disposal, place them in the trash.
Most foodborne bacteria are spread through fecal-oral route. So there is no surprise that the bathroom is a key area where bacteria can spread.
Various studies have been performed on the aerosols generated by toilet flushing. One particular study found that a typical commercial toilet can launch particles up to five feet above the bowl within eight seconds of the start of the flush.
Washing your hands is important. But certainly not enough to remove these pathogens from your body if you flush with the lid open.
Reduce the risk of these germs making their way into your environment, onto your clothes, and other parts of your body that could later come into contact with food by closing the lid before you flush.
Someone who is sick with foodborne illness may experience vomiting episodes. This can lead to further spread of infection. The act of vomiting can spray aerosolized particles as small as 10 to 12 microns in size. A size small enough to travel quite far.
If you are sick, be sure to sanitize the entire bathroom.
In addition to managing airborne food germs like the ones discussed above, there are other activities to reduce your risk of spreading infection.
Bacteria can form protective biofilms in sink drains and P-traps. Regularly sanitizing these areas can reduce the risk of spreading airborne food germs. You can use commercially available disinfection tablets or add a Tablespoon of bleach to a gallon of water to sanitize them.
Be sure to prepare food away from the sink. Space between potential aerosols and raw or ready-to-eat food can reduce your risk of spreading airborne food germs.
When blending raw ingredients, be sure to place a lid on your blender. Even if the volume is low enough to be contained. Aerosols produced at the top of the blender can travel quite far.
While produce has a much lower risk of spreading aerosolized bacteria than, say, chicken. The risk is not zero. Avoid high pressure sprays while cleaning produce to reduce the risk of spreading germs.
If you’d like to know more about food safety topics in the news, like “Airborne Food Germs Are More Common Than You Think! How to Protect Yourself from This Microscopic Threat!,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)