Michael Turner
Most non-perishable provisions are acceptable in the aircraft hold, but refrigerated or frozen goods require specific preparation and airline approval.
Solid snacks and commercially sealed pantry products usually pass security and customs screening when stowed in hold baggage; seal intact packaging, place items in durable containers, and avoid breakable glass. Perishable groceries should be frozen solid and insulated with approved gel packs or dry ice according to carrier rules.
Liquids and gels larger than 3.4 oz (100 mL) are barred from the cabin but may travel in the hold. Alcoholic beverages with 24–70% alcohol by volume are limited to 5 liters per passenger in hold bags and must be in retail packaging; beverages over 70% are generally forbidden.
Dry ice use is permitted with constraints: up to 2.5 kg (5.5 lb) in the hold on most passenger flights, in vented packaging and properly labeled; the carrier must be notified before boarding. Use absorbent material to contain condensation and secure lids to prevent leaks.
International movement of fresh produce, meat, dairy and plants is tightly regulated: Australia, New Zealand and many countries ban or require declaration of these goods. Always declare agricultural products on arrival forms to avoid fines or destruction of the shipment.
Powdered goods may trigger extra screening–keep single containers under roughly 350 mL in the cabin, otherwise pack them in the hold. For commercially prepared, shelf-stable products retain receipts and original labels to speed customs checks.
Before departure, verify the airline’s perishable-policy, destination agriculture rules and any national aviation authority limits; when in doubt, contact the carrier and declare contents at customs.
Which consumables are commonly prohibited by customs and agricultural authorities?
Declare agricultural produce, animal-derived goods and plant material on arrival. Undeclared perishables and propagative material are routinely confiscated, may result in fines, and can trigger quarantine inspections.
Fresh fruit and vegetables: Citrus, mangoes, stone fruit, berries, tomatoes, potatoes, onions and leafy greens frequently carry pests and pathogens. Most destinations require a phytosanitary certificate for fresh produce; commercially processed, shelf-stable products in unopened factory seals have a better chance of entry but still require declaration.
Meat, poultry and cured products: Raw meat, sausages, jerky, pâté, game and bone-based broths are commonly banned. Some countries accept commercially canned or hermetically sealed sterilized products if accompanied by origin documentation; homemade or vacuum-packed preparations are typically refused.
Dairy and eggs: Unpasteurized milk, soft cheeses, fresh butter, raw milk cheeses and whole eggs are restricted in many jurisdictions because of disease risk. UHT and pasteurized commercial dairy in original packaging may be permitted but must be declared and, in some cases, supported by producer documents.
Live plants, seeds, bulbs, cuttings and soil: Seed packets, nursery plants, rhizomes, bulbs and any item containing soil or compost are high-risk for pests and regulated by phytosanitary controls. Entry generally requires a plant health certificate and inspection on arrival.
Bee and apiarian products: Raw honey, pollen, wax and live bees are restricted in numerous countries to protect pollinator health; processed honey in sealed commercial jars sometimes passes inspection if declared.
Animal by-products and hides: Raw hides, untreated bone, horn, feathers, and products containing these materials may be prohibited without veterinary certification. Processed leather goods are usually allowed but must be free of residual organic material.
Prepared, homemade and open-packaged goods: Jams, preserves, sauces, syrups and baked goods prepared outside commercial facilities are often refused. Sealed commercial packaging increases acceptability, but declaration remains necessary.
Live animals, insects and organisms: Pets require advance permits, vaccinations and health certificates; insects, biological samples and live cultures are generally banned without specific import permits and containment provisions.
Wood, bark and untreated packaging: Timber, wooden utensils, pallets and boxed packaging with bark can harbor wood-boring pests and are restricted; look for ISPM 15 markings on packaging or expect treatment requirements.
Alcohol and tobacco: Quantity limits and duty allowances vary by country; excess quantities must be declared, with duties and taxes applied. Medical or religious exemptions are rare and require documentation.
Practical steps: consult the destination country’s official biosecurity/customs website for lists and required certificates; obtain phytosanitary or veterinary permits before travel when necessary; keep original commercial packaging and purchase receipts; declare everything that might be regulated; if refused, hand over goods to inspection officers or use airport disposal bins to avoid penalties.
If transporting equipment that uses compressed air or CO₂ cartridges (e.g., small compressors, spare cylinders), follow airline and hazardous-materials rules and review safe handling guidance such as how to fill a bike tire with an air compressor.
Packing perishable goods (meat, dairy, seafood) for the aircraft hold to limit spoilage
Freeze proteins solid (-18°C / 0°F), vacuum-seal, place into an insulated, hard-sided cooler with sufficient coolant to maintain ≤4°C (≤40°F) for the expected travel time.
- Pre-freeze and packaging: blast- or home-freeze goods until core temperature reaches ≤-18°C (0°F). Use vacuum sealing or heavy-duty freezer bags; remove air, then double-bag. Place raw proteins in rigid, leak-proof containers and surround with absorbent pads.
- Insulation: choose a container with ≥2 in (5 cm) of foam insulation (EPS cooler) or a soft cooler with equivalent R-value. Line the interior with an additional 1–2 cm reflective foil for reduced radiant heat transfer.
- Cooling agents – chilled vs frozen:
- Use pre-frozen gel packs or phase-change packs (PCM) for chilled transport aiming to keep contents between 0–4°C. Expect roughly 12–24 hours of protection depending on ambient temperature and insulation quality.
- Use dry ice for frozen transport to maintain ≤-18°C. Typical guideline: 2–4 kg (4–9 lb) of dry ice inside a well-insulated 24–48 hour shipment; increase amount and insulation for longer durations.
- Dry ice regulations and safe use: most airlines limit dry ice to 5.5 lb (2.5 kg) per passenger and require proper venting, labeling (“Dry ice, net weight ___ kg”), and advance disclosure to the carrier. Pack dry ice in a sturdy, ventilated outer container; avoid airtight boxes. Handle with gloves and keep in ventilated areas until handover.
- Temperature monitoring: include a disposable temperature strip or a small USB/data-logging thermometer set to record minimum and maximum. Place the sensor next to the product core if possible.
- Packing technique inside a bag: center the cooler in the suitcase or hard case, surround with soft garments for added insulation and impact protection, and prevent contact with sharp objects. Keep gel packs on both top and bottom and add a final insulating layer of clothing above the cooler.
- Handling and labeling: mark the external container with “Perishable” and “This Side Up” if allowed by the carrier. Keep receipts and a written list of contents and temperature records for customs or inspection officers.
- On arrival: move perishable goods into refrigeration or a freezer immediately. Thawed proteins that have been at >4°C for over 2 hours should be discarded or cooked immediately; do not refreeze fully thawed products without cooking first.
- Choosing the right case: use a robust, hard-sided suitcase or case with secure locks and interior straps. For recommendations on rugged travel cases, see best luggage for yacht crew.
Always confirm carrier acceptance, dry ice limits, and destination import rules before packing; comply with airline guidance and destination authority requirements to avoid seizure or disposal of perishables.
How to prevent leaks and odors: best containers, sealing methods and placement in suitcase
Use a three-layer containment system: primary leakproof vessel with a silicone O‑ring or clamp lid, secondary vacuum- or heat-sealed high-barrier pouch, and a rigid outer box or hard-shell toiletry case placed inside the suitcase core.
Container choices and sealing steps
Select jars or bottles with gasketed lids (mason jars with FDA-grade silicone gaskets, Fido/clip-top jars, or wide-mouth Nalgene bottles). For oils, sauces and liquids pick non-porous polyethylene or polypropylene bottles; for thick sauces and pastes use straight-sided jars to reduce suction points. Apply these sealing steps: 1) line lid with plastic film (cling wrap) and screw down; 2) wrap threads once with PTFE (plumber’s) tape for threaded metal lids; 3) place the primary container into a commercial-strength zip freezer bag (minimum 4 mil) and expel air before sealing; 4) vacuum-seal the bag (chamber sealer preferred; if using an external sealer, pre-freeze liquids 30–60 minutes so the sealer doesn’t pull liquid into the pump); 5) put the sealed pouch into a rigid plastic box or small corrugated carton wrapped in plastic for impact protection.
For long-haul transfers use heat-sealed sous-vide pouches (PA/PE bags 3–5 mil) or Mylar barrier bags with an impulse sealer. Thick greases and nut butters require 4–6 mil barrier film; acidic contents benefit from PET/AL layers to slow odor migration.
Placement, odor control and risk-reduction measures
Position protected containers inside the suitcase center, surrounded on all sides by clothing to absorb shock and contain potential leaks. Put heavier sealed jars toward the suitcase base near the wheel side to reduce shifting; place the rigid box so its strongest face takes impact. Add an inner plastic liner or trash bag between compartments as a secondary moisture barrier.
Neutralize smells with activated charcoal sachets (5–15 g per small container) or sealed baking soda packets (10–20 g) placed outside the primary pouch but inside the rigid box; replace charcoal packs after 1–2 uses because capacity declines. Use high-barrier odorproof bags (commercial odor-lock mylar) for strongly aromatic contents. For chilled transfers include frozen gel packs inside the sealed system; avoid loose ice. Verify carrier rules before using dry ice or pressurized cooling agents.
Final checklist before departure: double-bag primary vessels, vacuum or heat-seal the outer pouch, place the pouch in a rigid box, add charcoal/baking soda sachets, surround with soft clothing, and tape the box closed. This routine reduces leak incidence and contains odors even if an inner seal fails.
Rules for liquids and alcohol in hold baggage: volume limits, airline allowances and duty considerations
Follow IATA/Dangerous Goods rules: alcoholic beverages under 24% ABV are not quantity-restricted by dangerous-goods rules; beverages between 24% and 70% ABV are limited to 5 litres per passenger and must be in retail (manufacturer) packaging; beverages over 70% ABV are forbidden on passenger aircraft.
Airline and airport handling
The 100 ml/1‑quart rule applies only to carry‑on/cabin baggage; it does not restrict containers placed in the aircraft hold. Each airline also enforces its own weight limits, packaging requirements and acceptance policies: some carriers prohibit any cartons of spirits, others require prior declaration for quantities approaching the 5‑litre limit, and all reserve the right to refuse acceptance at check‑in. Bottles count toward your baggage weight allowance; excess weight charges and refusal to transport are common reasons for loss at the gate. Treat alcohol above 24% as subject to both DGR limits and airline scrutiny; over‑70% products are treated as flammable and rejected.
Duty, tax and documentation
Keep receipts and original retail seals for any duty‑free purchases. Many airports issue purchases in a sealed, tamper‑evident bag (STEB); breaking or re‑packing that bag before transit or placing STEB items into hold baggage during connections can void the security condition and lead to confiscation. Customs allowances differ by destination: for entry into the EU from non‑EU countries the typical allowance for adults is 1 litre of spirits (>22% ABV) or 2 litres fortified wine or 4 litres still wine or 16 litres beer; the United States commonly grants a 1‑litre duty‑free exemption per adult (21+), with excess liable to duty and state restrictions. When allowances are exceeded, declare the shipment on arrival, present receipts and be prepared to pay duties and taxes or face seizure and fines. Age limits for legally importing alcohol vary (commonly 18 or 21), so verify destination rules before travel.
Transporting dry and powdered goods (spices, flours, baby formula): screening, labeling and documentation
Keep powders in original, sealed manufacturer packaging with the full label, invoice and a clear copy of the ingredients list available for inspection; powders larger than 350 mL / 12 oz are frequently subject to secondary screening at security checkpoints and may be refused passage without further inspection.
Screening & security
Security protocols treat loose or unlabelled powders as suspicious: expect requests to open containers, run additional tests or remove the product for separate screening. Present original packaging and receipts before inspection to speed the process. Place suspect packages in a transparent resealable bag to allow X-ray/visual review without dispersing contents. Avoid unprotected pouches of powdered material; free-flowing powder often triggers manual handling and sampling.
Infant formula in powdered form is normally permitted through security screening, but staff will inspect and may request opening or testing; pack a travel supply that matches passenger documentation (ticketed infant, accompanying adult) and keep unopened cans for verification. If formula is medically required in larger quantities, carry a physician’s note and purchase receipts.
Labeling and documentation
Use labels that include: product name (common + botanical where applicable), net weight in metric and imperial, full ingredient list, country of origin, lot/batch number, manufacturer name and contact, and packing/production date. For smaller repacked portions add a clear sticker with the above minimum fields and the original package copy inside the same bag.
For international movements, distinguish personal-use vs commercial shipments. Personal: keep purchase receipts, original packaging and complete the arrival declaration form; undocumented plant-derived powders (flours, raw spice seeds) are often seized. Commercial: attach a commercial invoice, packing list, bill of lading/air waybill, certificate of origin and, where required, a phytosanitary certificate or sanitary/health certificate and an import permit. Major biosecurity destinations (Australia, New Zealand) routinely require phytosanitary documentation for plant-origin powders and impose fines or destruction for undeclared goods.
Practical checklist before travel: verify destination’s plant/animal product rules; retain original cans and receipts; prepare a physician’s letter when transporting extra infant formula; produce commercial export/import certificates for shipments; label repackaged portions clearly and keep them accessible for screening.
How and when to declare at borders to avoid fines and confiscation
Declare all agricultural products, meat, dairy, seafood, plants, seeds, soil and live organisms on arrival forms or verbally at the first point of contact; failure to disclose triggers inspection, seizure and possible monetary or criminal penalties.
Before departure, verify the destination authority’s import rules and permit requirements (APHIS/USDA, Department of Agriculture for Australia, MPI for New Zealand, EU member-state rules). Apply for any import or phytosanitary permit at least 2–6 weeks ahead when required; allow extra time for veterinary clearances or laboratory testing.
Keep original packaging and receipts accessible and group declared material in a single, clearly marked compartment or a travel pack such as best mens lightweight backpack to speed inspection. Photograph labels and take digital copies of certificates (phytosanitary, veterinary, import permit, commercial invoice) on your phone.
On arrival, answer the agricultural/product question honestly on the passenger declaration card or electronic kiosk. If a red/green channel system exists, choose the red/declare lane when any regulated material is present or you are unsure. Present supporting documents immediately when requested to reduce the likelihood of seizure.
If an item is prohibited, request options: treatment (heat, fumigation, irradiation) where offered, re-export, or voluntary surrender. Do not attempt concealment; that escalates penalties and may trigger baggage search and further legal action.
| Category | When to declare | Documents or proof to present |
|---|---|---|
| Meat, poultry, fish, dairy | Always declare on arrival forms and at booth | Veterinary certificate, commercial receipt, original sealed packaging |
| Live plants, seeds, bulbs, soil | Always declare; obtain import permit if required before travel | Phytosanitary certificate, import permit, species identification |
| Commercially sealed, shelf-stable products (from approved origins) | Declare if origin or ingredients are restricted; otherwise answer declaration honestly | Original labels, manufacturer address, invoice |
| Baby formula, specialised powders | Declare and show quantity intended for personal use | Receipt, physician’s note if for medical use, ingredient list |
| Prepared meals or perishables for personal consumption | Declare; many countries restrict or require treatment | Receipt, packaging details, proof of commercial processing |
If uncertain about a specific product, declare first and let officers decide; voluntary declaration usually avoids fines and reduces seizure risk. Maintain courteous cooperation and request written receipts for any surrendered goods to support insurance or refund claims.
