They can make easier "safe" vs "taste good" decisions.
I mean, make no mistake. Most food served in airlines, as long as you are not flying Turkish Business Class :-), tastes like shit. But it is safe shit.
I mean, make no mistake. Most food served in airlines, as long as you are not flying Turkish Business Class :-), tastes like shit. But it is safe shit.
There are some dishes people may prefer less cooked (steaks, eggs) or uncooked (steak tartare), but airlines don't generally serve those in the first place. But even with those, there isn't any kind of tradeoff between safety and flavor. Steak tartare doesn't get tastier the longer you leave the steak lying around. Nor does sushi get tastier if the fish is starting to turn. It's quite the opposite.
There are some fermented and similar foods that can get tastier with age (cheese), but again there's generally no tradeoff with safety. As cheese ages, it may grow stronger in flavor, but it's not generally getting less safe. Conversely, when it goes bad after it's cut open and left on a warm counter, it wasn't developing flavor beforehand while sitting there.
(There might be some rare exceptions, but they're just that -- exceptions.)