How an airport sandwich could destroy your next vacation
It starts with a plate of chilled shrimp at the resort buffet. It looks pink and fine, sitting on a bed of ice, and you feel fine after you eat it. Then, six hours later, your vacation is over and you are on the bathroom floor. Late summer is peak season for exactly this kind of culinary hazard, and this year the risk is sharpened by record heat colliding with a travel industry already in meltdown, delayed flights, understaffed hotels, tarmac waits with the air conditioning broken. While everyone worries about cancellations and lost bags, something more dangerous is brewing quietly in galley carts and buffet lines. Your food depends on a cold chain, a temperature-controlled path from farm to fork, and when the heat spikes, that chain can snap. The bacteria that move in when it does are the kind you cannot see, cannot smell, and cannot taste, which is what makes them so easy to eat.
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Your airport lounge pass Is worthless—unless you do this