On June 23, 2025, Air India flight AI-130, a Boeing 777 soaring at 35,000 feet from London Heathrow to Mumbai, became the stage for a distressing mid-air health crisis. What began as a routine nine-hour transcontinental journey descended into chaos when up to 11 individuals—passengers and crew—were struck by symptoms of dizziness and nausea, later attributed to suspected food poisoning. While Air India officially confirmed that seven people (five passengers and two crew members) were affected, earlier accounts from passengers suggested a higher toll, igniting public concern and scrutiny over the airline’s safety and catering practices. This incident, unfolding against the backdrop of recent Air India controversies, has raised urgent questions about onboard food safety and the airline’s operational reliability.

A Flight Disrupted by Illness

The trouble began shortly after takeoff from London Heathrow, as the Boeing 777 climbed to its cruising altitude. Passengers, settled in for the long-haul flight, started experiencing unsettling symptoms. Reports describe individuals feeling lightheaded, nauseous, and disoriented, with some struggling to remain upright. Among the affected were two cabin crew members, one of whom reportedly collapsed, adding to the growing sense of alarm onboard. The sudden onset of illness across multiple individuals created an atmosphere of unease, with passengers exchanging worried glances and crew members scrambling to assist those in distress.

The flight’s pilots, unaffected by the symptoms, maintained control of the aircraft, ensuring it continued safely toward its destination. Unlike the passengers and cabin crew, pilots are typically served meals from separate catering sources, a standard aviation safety protocol designed to prevent simultaneous incapacitation of the flight deck crew. This practice likely spared the pilots, allowing them to focus on navigating the aircraft while the cabin crew managed the unfolding crisis.

As the hours ticked by, the situation stabilized, but the affected individuals continued to suffer. The crew, trained for medical emergencies, provided immediate care, administering oxygen and monitoring those who were worst hit. Passengers later praised the crew’s professionalism, noting their swift response despite the strain of having colleagues among the ill. However, the prolonged discomfort and uncertainty left many onboard rattled, transforming what should have been a routine journey into a harrowing ordeal.

Landing and Medical Response

When flight AI-130 touched down at Mumbai’s Chhatrapati Shivaji Maharaj International Airport at approximately 11:30 AM IST, medical teams were already on standby, alerted to the situation by the flight crew. The aircraft was met by ground staff and paramedics, who quickly assessed the condition of the affected passengers and crew. Four individuals—two passengers and two crew members—who continued to experience symptoms were promptly escorted to the airport’s medical facility for further evaluation. After observation and treatment, all were discharged, with no reports of long-term health complications.

Air India issued a statement acknowledging the incident, confirming that seven individuals had reported symptoms during the flight. The airline emphasized that the flight landed safely and that medical assistance was provided immediately upon arrival. While initial passenger accounts suggested up to 11 people were affected, including six crew members, Air India’s official count stood at seven, a discrepancy that fueled speculation and debate on social media platforms. The airline refrained from speculating on the cause, stating that an internal investigation was underway and that the Directorate General of Civil Aviation (DGCA), India’s aviation regulator, had been notified.

Suspected Food Poisoning: The Likely Culprit

Investigations into the incident quickly pointed to food poisoning as the probable cause. Symptoms such as nausea, dizziness, and disorientation align closely with those associated with contaminated food or beverages. Early theories about cabin depressurization—a condition that can lead to hypoxia and similar symptoms—were dismissed, as oxygen masks did not deploy, and no technical issues with the aircraft’s pressurization systems were reported. The focus thus shifted to the meals served onboard, raising questions about the airline’s catering processes and quality control measures.

Airline catering is a complex operation involving multiple suppliers, preparation facilities, and stringent hygiene protocols. Meals are typically prepared hours before a flight, chilled, and then reheated onboard. Any lapse in storage, handling, or preparation can introduce contaminants, leading to outbreaks of foodborne illness. In this case, the fact that both passengers and crew were affected suggests a common source, likely a specific dish or batch served during the flight. The pilots’ exemption from symptoms further supports this theory, as their meals, sourced differently, were unaffected.

Food poisoning incidents on flights, while rare, are not unprecedented. The confined environment of an aircraft, coupled with the inability to access immediate medical care, amplifies the impact of such events. Passengers and crew affected by food poisoning can experience significant discomfort, and in severe cases, dehydration or other complications may arise. Fortunately, in this instance, all affected individuals recovered quickly, but the incident has spotlighted the need for rigorous oversight of airline catering operations.

Air India’s Troubled Context

The timing of this incident could not have been worse for Air India. The airline has faced a string of high-profile challenges in recent months, including a tragic crash in Ahmedabad on June 12, 2025, involving flight AI-171, which claimed 241 lives. That disaster, involving a Boeing 787 Dreamliner, prompted intensified safety checks across Air India’s fleet and raised questions about the airline’s maintenance and operational standards. Additionally, multiple bomb threats and flight diversions have plagued the carrier, further eroding public confidence.

The food poisoning incident, occurring just weeks after the Ahmedabad crash, has amplified concerns about Air India’s ability to manage its operations effectively. Social media platforms buzzed with reactions, with some users describing the airline as “cursed” and others calling for stricter regulatory oversight. The discrepancy between initial reports of 11 affected individuals and Air India’s confirmation of seven only fueled skepticism, with passengers sharing firsthand accounts of the chaotic scenes onboard.

Air India, now under the ownership of the Tata Group since 2022, has been undergoing a transformation aimed at modernizing its fleet and improving service quality. However, incidents like this threaten to undermine those efforts, reinforcing perceptions of inconsistency and unreliability. The airline’s swift response to the food poisoning incident—providing medical care and launching an investigation—demonstrates a commitment to addressing the issue, but rebuilding trust will require sustained improvements in safety and service.

Broader Implications for Aviation Safety

This incident underscores the critical importance of food safety in aviation, an often-overlooked aspect of airline operations. Unlike technical or mechanical issues, which are subject to rigorous checks and redundancies, food safety relies heavily on supply chain integrity and adherence to hygiene standards. A single lapse can affect dozens of passengers and crew, turning a routine flight into a public health scare.

The aviation industry has long recognized the risks associated with onboard catering. Protocols such as serving pilots meals from different sources and conducting regular audits of catering facilities are designed to mitigate these risks. However, the Air India incident highlights the need for even greater vigilance, particularly as airlines scale up operations to meet growing global demand. Regulatory bodies like the DGCA may respond by tightening guidelines for airline catering, potentially requiring more frequent inspections or enhanced training for catering staff.

For passengers, the incident serves as a reminder of the vulnerabilities inherent in air travel. While modern aviation is remarkably safe, unexpected health-related incidents can disrupt the experience and, in rare cases, pose serious risks. Travelers may become more cautious about consuming onboard meals, opting for packaged snacks or eating before boarding. Airlines, in turn, may face pressure to improve transparency about their catering processes, reassuring passengers about the safety of the food they serve.

Looking Ahead

As Air India continues its investigation, the findings will likely shape the airline’s approach to food safety and crisis management. If a specific contaminant or procedural failure is identified, the airline may implement new safeguards to prevent future incidents. The DGCA’s involvement ensures that the investigation will be thorough, with potential recommendations for industry-wide changes.

For now, the passengers and crew of flight AI-130 are recovering, and the Boeing 777 involved in the incident remains in service, with no reported mechanical issues. The airline has expressed regret for the inconvenience caused and committed to supporting those affected. Yet, the broader impact of this incident—on Air India’s reputation and passenger confidence—will linger.

The mid-air health scare at 35,000 feet is a stark reminder that even in the highly controlled environment of commercial aviation, unexpected challenges can arise. As Air India navigates this latest setback, the focus must remain on ensuring passenger safety and restoring trust in an airline striving to reclaim its place among the world’s best. For now, the skies remain open, but the questions raised by this incident demand answers.