Michael Turner
Liquids, gels and aerosols carried in a cabin bag must follow the 3-1-1 rule: containers no larger than 100 ml (3.4 fl oz) each, all containers fitting inside one clear, resealable 1‑quart (≈1 L) bag per passenger. Items bought beyond the security checkpoint (duty‑free drinks, bottled sauces sold after screening) are exempt from this limit. Frozen goods are allowed if fully solid during screening; partially thawed items that produce liquid will be treated as fluids and subject to the same restrictions.
Most solid snacks and sealed meals pass through security without issue, but spreadable products (yogurt, hummus, soft cheeses, soups, sauces, dressings) are assessed as gels/liquids. Sandwiches, whole fruits, nuts, hard cheeses and dried goods typically clear checkpoints easily, yet officers may open packages for inspection. Strong odors or perishable items that could leak are frequently refused, so use leak‑proof, labeled containers.
Biosecurity and customs rules at the destination often impose stricter limits than airport security. Many countries prohibit uncooked meat, fresh fruit, seeds and some dairy products on entry – Australia, New Zealand and several island destinations enforce strict bans with heavy fines for undeclared items. Always check the destination’s official agricultural import page and complete declaration forms when required; failure to declare can result in seizure and penalties.
Practical measures: freeze perishables before departure and transport in insulated bags with frozen gel packs (gel packs must be solid at screening), carry ingredient lists or receipts for packaged goods, consume perishable items during the flight when feasible, and contact the airline ahead of travel for long‑haul or special handling. Be prepared that security may dispose of noncompliant items; keeping quantities small and clearly labeled reduces the chance of refusal.
Are solid foods (sandwiches, cakes, chips) allowed through security?
Solid items such as sandwiches, cakes and chips are permitted at most airport security checkpoints provided they are not liquids, gels or pastes.
- TSA (United States): Solid edibles are allowed through screening. Liquids and gels must follow the 3.4 oz / 100 ml rule; sauces, dips and moist fillings may be treated as gels.
- EU / Schengen: Same 100 ml limit for liquids/gels in carry-on baggage; dry or firm items normally pass without restriction.
- Common problem items: Cream cheese, custard, wet icings, large amounts of mayonnaise, yogurts, soups and gravies are often classed as gels and must meet liquid limits or be checked.
- Screening procedure: Solid items usually may remain inside the carry-on but must be placed where X-ray operators can image them; expect separate screening or opening of containers if items trigger alarms.
- Packaging advice: Use clear resealable bags or rigid airtight containers to prevent spills and speed inspection; commercially sealed products reduce the chance of intrusive checks.
- Perishables and coolants: Insulated coolers and frozen gel packs are acceptable if gels are frozen solid at security screening; melted gel packs will be treated as liquids and may be refused.
- International agriculture rules: Many destinations restrict fresh fruit, vegetables, meat and dairy. Australia and New Zealand enforce strict biosecurity controls and fines for undeclared items; check destination customs before travelling.
- Airline restrictions: Some carriers prohibit hot, odorous or messy items in the cabin; verify carrier policy for onboard consumption and disposal.
- Practical checklist:
- Separate solid items for easy access during screening.
- Keep sauces, dressings and dips in containers ≤100 ml if carrying in the cabin.
- Label commercial packaging and retain receipts when entering another country.
- Be prepared for inspection and possible disposal or surrender of restricted items at security or on arrival.
How to stow liquids, sauces and spreads to comply with the 100 ml / 3-1-1 rule
All liquids, sauces and spreads must be held in individual containers of 100 ml (3.4 fl oz) or less and consolidated inside a single transparent, resealable plastic bag with a maximum capacity of 1 litre (1 quart); only one such bag is allowed per passenger during screening (US 3-1-1 uses 3 oz/1 qt terminology but follows the same single-bag principle).
Containers and sealing
Use rigid plastic bottles or travel jars with screw caps or flip-tops; flexible squeeze tubes are acceptable if capacity ≤100 ml. Replace glass jars with lightweight, leakproof travel containers where possible. Apply sealing tape over closures and place each container upright inside the clear bag; double-bag viscous items (jams, mayonnaise, nut butters) to prevent residue. Completely frozen sauces are acceptable only if still solid at security inspection – any thawed or partly liquid product will be treated as a liquid and must meet the 100 ml limit.
Exemptions, receipts and placement
Medications and baby milk/formula may exceed 100 ml but must be declared at screening and presented separately for inspection; carry prescription documentation when available. Duty-free purchases over 100 ml can transit cabin screening if kept in the retailer’s sealed tamper-evident bag with receipt (retain the receipt and do not open the seal). Store the 1-litre resealable bag in an easy-access compartment of carry-on baggage to speed removal at security – a suitable option is the best airbag backpack, which offers a dedicated front pocket for quick screening access.
Bringing fresh fruit, meat and dairy on international flights – customs restrictions
Declare all fresh fruit, meat and dairy items at arrival; undeclared perishables are commonly seized, may be destroyed on the spot, and can trigger fines or prosecution.
Strictest enforcement: Australia (Department of Agriculture, Water and the Environment) and New Zealand (MPI) operate near-zero tolerance – sniffer dogs, visual checks and X-ray screening routinely detect prohibited plant and animal material. United Kingdom (gov.uk) and European Union prohibit most meat and dairy imports from non-member countries unless accompanied by authorised paperwork. United States (USDA/APHIS and CBP) and Canada (CFIA) require declaration and generally allow commercially processed, shelf-stable items while banning many fresh products from regions under animal disease or pest restrictions.
Required documentation for permitted consignments: phytosanitary certificate issued by the exporting country’s plant health authority; veterinary health certificate for meat and dairy; an import permit or commercial licence when specified by the destination authority; original commercial invoices and product labels proving processing method (pasteurised, canned, sterilised). For temperature-controlled shipments, provide cold-chain documentation and supplier HACCP records when requested.
Typical outcomes at border control: commercially sealed tins, UHT milk cartons and sealed, heat-treated products may be allowed if declared and accompanied by certificates; fresh fruit, raw meat, soft cheeses and unpasteurised dairy from many third countries are routinely refused. If permission is required prior to travel, arrange permits at least several weeks in advance; couriered consignments with pre-clearance are safer than personal carriage.
Practical steps for travellers and importers: check the destination country’s official agriculture/food control website for current banned lists and outbreak alerts; complete arrival declaration forms accurately and choose the “goods to declare” channel when arriving; retain packaging and receipts for inspection; if uncertain, consume or dispose of perishables before departure or ship via authorised import channels with full documentation.
For quick cleaning of garments or utensils after confiscation or accidental contamination, consider a compact manual washer such as best hand crank washing machine.
How to declare consumables at arrival and what leads to confiscation
Declare all agricultural and animal-origin items at the first border checkpoint; undeclared regulated goods will be seized and penalties applied.
What to declare and how
What to declare: fresh fruit, vegetables, seeds, soil, live plants, meat, eggs, dairy, honey, unprocessed seafood, insects, products containing animal parts, large commercial quantities, and any item with plant or animal components.
How to declare: choose the “goods to declare”/red channel or complete the electronic/paper customs-agricultural declaration as required. Present items in original or clearly labeled packaging, keep receipts and certificates (veterinary, phytosanitary, import permits) accessible, and hand items or documentation to the officer when requested.
Triggers for seizure and practical steps after confiscation
Common triggers for confiscation: failure to declare regulated items; lack of required certificates; origin from zones with disease outbreaks; presence of soil, live pests or contamination; species listed under CITES without permit; quantities exceeding personal exemptions; opened or repackaged goods that obscure origin.
Seized items are typically destroyed or exported at the traveller’s expense and are rarely returned. Additional consequences include administrative fines, travel delays, secondary inspection, and in repeated or severe cases criminal charges. When in doubt, declare the item. If an item is seized, request a written receipt, retain copies of the declaration and travel documents, and contact the local customs office or embassy promptly to learn appeal procedures or refund possibilities.
How to prevent spills and odors: packaging and container tips for carry-on
Double-seal liquids and strong-smelling provisions in rigid, leakproof containers, then place those containers inside a heavy-duty, zippered secondary bag for secondary containment.
Container selection and sealing methods
Choose containers made from food-safe stainless steel or high-density polypropylene (PP5). Prefer screw-top jars with silicone gaskets or twist-lids with tamper bands; glass is acceptable if protected with silicone sleeves or a rigid case. For flexible items, use thick, BPA-free silicone collapsible jars with a threaded cap and an O-ring. Apply a layer of clingfilm across the jar opening before screwing the lid to improve the seal, then wrap the lid thread with waterproof tape (PTFE or PVC). For extra security on glass jars, heat-shrink bands or shrink-wrap sleeves over the lid eliminate cap rotation leaks.
Always leave minimal headspace for liquids: fill to within 5–10 mm of the lid to reduce slosh. For sauces or dressings, pre-freeze inside the container before travel; a frozen block resists leakage until thawing begins. Test every sealed container by inverting and shaking for 10 seconds over a towel; if any seepage appears, replace or reseal.
Odor control and placement
Neutralize strong aromas with activated charcoal sachets or dedicated odor-absorbing packets placed inside the same sealed bag as the item. For cheeses and cured meats, first wrap in parchment, then foil, then an airtight bag with an odor absorber. Vacuum-sealing (chamber or external sealer) provides the best odor barrier for dry snacks and deli items–use multi-layer vacuum bags rated for food storage.
For temperature-sensitive provisions, use an insulated tote with gel ice packs; freeze gel packs solid and arrange them around the sealed containers, not directly on fragile glass. Place fragile or high-value containers in the center of the carry container, cushioned with clothing or bubble wrap, and ensure they remain upright during handling. Label containers with content and date in block letters to assist security checks and minimize repeated opening.
Carry a spare set of resealable heavy-duty bags and a small roll of PTFE tape for mid-trip resealing. For tracking or attachment of accessories to larger carry items, consider a travel accessory such as best luggage airtag holder.
Declare breast milk, infant formula and prescribed medical-diet items at the security checkpoint and present them separately for inspection.
US TSA and most EU/UK airports permit breast milk, ready-to-feed formula and medically necessary liquids in quantities exceeding 100 ml; expect X-ray screening, possible chemical swab testing and requests to open containers. Powdered formula and sealed infant pouches are allowed but may require manual inspection.
Documentation and labeling
Carry original prescription, doctor’s letter or product labeling for medical-diet liquids and enteral feeds. Mark commercially labelled containers clearly; for homemade or decanted supplies include a brief written note signed by the prescribing clinician. Airlines and some foreign border authorities may request proof that items are for medical or infant use.
Storage and screening tips
Use insulated carriers with frozen gel packs; frozen solids pass through screening with fewer tests than slushy or liquid melt. Bring pre-measured servings in separate sealed bottles or sterile syringes to speed inspection. For breast pumps, keep removable parts in a clear bag and carry pump batteries/spare lithium cells in carry-on with terminals insulated.
| Item | Typical allowance at checkpoint | Recommended documentation | Screening notes |
|---|---|---|---|
| Breast milk (expressed) | Any reasonable quantity for trip duration | None required but a verifying note from caregiver helps | Declare, present separately; frozen state reduces additional tests |
| Ready-to-feed formula | Any reasonable quantity for trip duration | Commercial label or prescription if medically indicated | Declare, may be X-rayed or swab-tested; open if requested |
| Powdered formula / dry mixes | Allowed without millilitre limit | Packaged product label recommended | May be subjected to manual inspection; keep in original packaging |
| Expressed milk with ice/gel packs | Allowed; gels/ice packs allowed but screened | Label contents; note freezing time | Frozen preferred; thawed packs may trigger additional checks |
| Medically prescribed liquid diets / enteral feeds | Allowed in needed quantities with documentation | Doctor’s letter, prescription, or hospital discharge note | Declare; separate screening; airport staff may contact medical authorities |
| Infant purée / jarred meals / pouches | Quantity reasonable for flight | Commercial labelling suggested | Declare; solid/semi-solid often inspected visually or manually |
Check departure and arrival airport websites and airline policy for specific restrictions at destination; when refrigeration is required arrange for insulated transport or request crew assistance for reheating or storage on board.
