Flood Recovery for Rural Areas - part 3

Salvaging Food After a Flood

Safety Measures in the Kitchen

Food that has come in contact with flood waters is generally unsafe to eat. Flood waters usually carry a high load of bacteria and filth with them, and may contain oil or chemical wastes as well. With the exception of canned foods and some produce, most food touched by flood waters should be discarded. The safety of produce depends upon the type of flooding and type of produce. Follow the guidelines at right, which also cover refrigeration and freezer concerns when the power is out. And remember: When in doubt, throw it out.

Flooded Items to Discard

Fresh produce, meat, poultry, fish and eggs.
Opened containers and packages.
Submerged, unopened glass jars that have cardboard lid liners, such as mayonnaise or
salad dressing.
Submerged, unopened, home-canned jars with broken seals. To check seal, remove ring and test the flat lid with fingertips. If the lid lifts off easily, discard the food.
All food in cardboard boxes, paper, foil, cellophane
Spices, seasonings and extracts, flour, sugar and other staples in canisters.
Cans that are dented, leaking, bulging or rusted.

Flooded Items to Save

Some fruits, vegetables, and unopened canned goods and glass jars of food can be salvaged. Sanitizing, and in some cases, cooking is necessary for safe use.

To sanitize cans and glass jars of food:
1. Mark contents on can or jar lid with indelible ink.
2. Remove labels. Paper can harbor dangerous bacteria.
3. Wash jars and cans in a strong detergent solution with a scrub brush.
4. Immerse containers for 10 minutes in a solution of 2 tablespoons chlorine bleach per gallon of room temperature water.
5. Allow containers to air dry before opening.
Citrus fruits should be washed, sanitized with a light bleach solution (see above) and peeled before eating.
Potatoes, carrots, apples and other firm fruits should be sanitized, peeled, if possible, and cooked before eating. Do not eat raw fruit or vegetables, even if they have been sanitized.

Refrigeration and Freezer Concerns

If the electricity is off to the refrigerator or freezer, follow these guidelines:

Discard refrigerated meats, seafood, milk, soft cheese, eggs, prepared foods and cookie dough if they have been kept above 40 degrees F. for over two hours. Also discard thawed items that have warmed above 40 degrees F., with the exception of breads and plain cakes.
Discard any refrigerated items that turn moldy or have an unusual odor or appearance.
Refreeze partially or completely frozen foods.
Cold but fully thawed, uncooked meat, fish or poultry should be checked for off-odor. If there is none, cook and eat or cook and refreeze.
Discard combination dishes such as stews, casseroles and meat pies if they are thawed.
Refreeze thawed (but cold) juices, baked goods and dairy items such as cream, cheese and butter.
Do not refreeze thawed vegetables unless ice crystals remain. Cook and use them if there are no off-odors.

Disinfecting Dishes, Cookware and Utensils

Safety Guidelines After a Disaster

During a flood, kitchen items easily can become contaminated. Flood waters may contain silt, raw sewage, oil or chemical wastes, while fires may leave residues from toxic fumes or fire-fighting chemicals. Before using any item that has come in contact with these substances, follow the guidelines.

Disassemble, Wash and Disinfect

Take apart any item that can be cleaned in pieces. If possible, remove handles from pots. If you have a dishwasher and the hot water temperature is at least 140 degrees F., use a long wash cycle and heated drying cycle to clean and disinfect dishwasher-safe items. Regarding other items, or all items if you don't have a dishwasher, follow these steps:

Wash all items in a strong detergent solution. Use a brush to remove dirt. Rinse in hot water.
Immerse glass, porcelain, china, plastic dinnerware and enamelware for 10 minutes in a disinfecting solution of 2 tablespoons of chlorine bleach per gallon of hot water.
Disinfect silverware, metal utensils, and pots and pans by boiling in water for 10 minutes. Chlorine bleach should not be used in this case because it reacts with many metals and causes them to darken.
Air-dry dishes. Do not use a towel.
Discard and replace soft, porous plastic or wood items saturated by floodwater, since they cannot be sanitized. These include baby bottles, nipples and
If cupboards and counters come in contact with floodwater, clean and rinse them with a chlorine bleach solution before storing dishes.