Please support me sincerely
Independent Journalism
Our mission is to provide unbiased, fact-based reporting that holds those in power accountable and exposes the truth.
Every donation counts, whether it’s $5 or $50.
Help us deliver journalism without agenda.
As extreme heat continues this summer, a soda can exploded on a Southwest Airlines flight, injuring a flight attendant.
According to CBS NewsAirline officials say they are aware of a series of incidents in which soda cans have exploded mid-flight. So far this summer, 20 employees have been reported injured.
Some of the staff suffered hand injuries, at least one requiring stitches.
“We are aware of this issue and are taking steps to keep our beverages cold, especially at airports experiencing extreme temperatures,” an airline spokesperson said in an emailed statement. Independent. “This is a cross-functional effort between the airport team and the aviation team.”
Similar issues arose last year, but the new problem seems to be occurring more frequently, the outlet reported, drawing more attention. The airline is reportedly working to fix the problem in hotter areas, including Austin, Dallas, Houston, Phoenix, Las Vegas and Sacramento.
“We’ve been communicating this issue to our employees throughout the spring and summer,” a spokesperson told the outlet, adding that officials have developed a plane to address the issue.
The problem most likely stems from the way airlines store and load drinks on their planes during extreme heat. Airlines do not stock perishable food onboard and consequently do not use air-conditioned catering trucks to bring in drinks and meals.
This exposes the beverage to more outside temperatures. The store obtained an email sent to crews on July 12 titled “Hot Can Bursts: Procedural Changes Provided.” The email reads, “A viable solution to hot can bursts is our top priority.”
It was sent by Rachel Loudermilk, director of base operations, to the airline’s more than 21,000 flight attendants. “None of us are satisfied with the fact that we are still seeing reported incidents,” it said.
Some of the solutions the airline is exploring include stocking food trucks with fewer cans to limit the amount of time items are exposed to heat, storing drinks in coolers on trucks, monitoring truck temperatures during shifts and “not letting product on board when outside temperatures reach levels known to increase the risk of cans bursting,” CBS News reported.
The airline also instructed employees not to open cans that have become too hot or deformed due to exposure to heat. The airline also took steps to monitor the temperature of the cans. If they are over 98 degrees, they are returned to the warehouse.
