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Advance preparation is a key to food safety during a
hurricane and the floods that can accompany it. Those living in hurricane
areas should keep adequate supplies on hand because power will likely be
disrupted, putting food in danger.
EMERGENCY SUPPLIES
* Food and water for four to five days
* Hand can opener
* Battery-powered radio
* Extra batteries
* Camp stove or other emergency cooking equipment
* Flashlights, candles, matches, kerosene lamp
* Fire extinguisher and first aid kit
FLOODING AND FOOD
Flooding often accompanies hurricanes. Persons living in areas subject to
floods should be ready to raise refrigerators or freezers by putting cement
blocks under their corners. Canned goods and other foods kept in a basement
or low cabinets should be moved higher.
Flood waters may carry silt, raw sewage, oil or chemical waste. If foods
have been in contact with flood waters, follow the "Safe Handling"
recommendations.
HURRICANE "WATCH"
If the National Weather Service announces a hurricane watch, expect
hurricane conditions within 24 hours.
* Purchase commercially bottled water if possible and store in a cool, dry,
dark place. Fill the bathtub and large containers with water. Each person
will need a gallon of drinking water daily for three to four days. Children,
nursing mothers, people who are ill and those living in hot environments may
require extra water.
* Store an additional ½ gallon per person per day for food preparation and
hygiene needs.
* Turn your refrigerator and freezer to the coldest setting. The colder the
food is before a possible power failure, the better it will last.
* Keep an appliance thermometer in the refrigerator and freezer at all times
to see if food is being stored at safe temperatures (40 °F or lower for the
refrigerator; 0 °F for the freezer).
* Keep your freezer as full as possible by freezing water in plastic
containers and using them to fill any empty spaces not occupied by frozen
food. Group meat and poultry to one side or on separate trays so their
juices will not contaminate each other or other foods if the meat and
poultry thaw.
* Keep a clean cooler on hand. Buy freeze-pak inserts and keep them frozen
for use in the cooler.
Using Dry Ice:
Know in advance where you can buy dry and block ice. Purchase three pounds
of dry ice per cubic foot of freezer space. A 50-pound block of dry ice
placed in a full 18-cubic foot freezer should keep food safe without
electricity for two days.
Dry ice registers –216 °F, so rubber gloves or tongs must be used when
handling it. DO NOT CONSUME DRY ICE. Wrap the ice in brown paper for longer
storage, and separate it with a piece of cardboard from direct food contact.
Fill a partially empty freezer with crumpled newspaper to cut down on air
currents, which cause the dry ice to dissipate. Provide adequate ventilation
for carbon dioxide in areas where dry ice is used. Do not cover air vent
openings of freezer.
MAKE SURE YOUR WATER IS SAFE
After a major storm, assume that all water sources are contaminated until
proven safe. Purify all water used for drinking, cooking and washing
utensils. Also purify the water used for washing hands, bathing and cleaning
kitchen and bathroom surfaces. Do not use water that has a dark color, an
odor or that contains floating material. Unless you are absolutely certain
that ice is free of contamination, it should not be used in drinks or in
direct contact with foods. Ice that is melted for drinking should be
decontaminated. To disinfect water, use one of the following methods:
* Boil at a rolling boil for 10 minutes. This is the safest method of
purifying water and ensures destruction of bacteria and some organisms that
are resistant to chemical sanitizers.
* Add 4 drops of liquid chlorine bleach per quart of water (16 drops or 1/4
teaspoon per gallon). Make sure the bleach is unscented and has no active
ingredients other than 5.25 to 6.0 percent sodium hypochlorite.
* Add 20 drops of 2-percent iodine (sold as tincture of iodine) per gallon
of clear water or 40 drops per gallon of cloudy or cold water. Chemically
treated water is intended for short-term use only. If iodine-disinfected
water is the only water available, it should be used for only a few weeks.
* Add water purification tablets according to directions on the package.
These tablets can be bought at most sporting goods stores.
Thoroughly mix these solutions and let the water stand for at least 30
minutes before using. To lessen the flat taste of boiled water, pour the
water back and forth several times between two clean containers.
Purified water is safe for an indefinite period if stored in thoroughly
cleaned and sanitized containers and recontamination is avoided.
Always use clean or purified water to wash any parts of the body that have
come in contact with surfaces contaminated by floodwaters.
Water in water pipes and toilet flush tanks (not bowls) is safe to drink if
the valve on the main water line was closed before the storm, and if
chemical tank cleaners have not been added to the water.
SAFE HANDLING OF "FLOODED" FOODS AND EQUIPMENT
Discard:
* Meat, poultry, fish and eggs
* Fresh fruits and vegetables.
* Jams and jellies sealed with paraffin
* Home canned foods
* Commercial glass jars of food or beverages including "never opened" jars
with waxed cardboard seals (such as mayonnaise and salad dressing), corks,
pop tops or peel-off tops
* All foods in cardboard boxes, paper, foil, cellophane or cloth
* Spices, seasonings and extracts
* Opened containers and packages
* Flour, sugar, grain, coffee and other staples in canisters
* Garden produce: do not attempt to disinfect, save or preserve crops, even
root vegetables exposed to flood waters. If plants survive, the new produce
that forms on them after the flood waters have receded is safe to consume.
It will take about a month for a garden to become clean.
* Dented, leaking, bulging or rusted cans
* Porous non-food items used with food or put into the mouth: paper,
styrofoam and other picnic type goods; cosmetics and medicines; baby
pacifiers and baby bottle nipples; plastic or wooden containers and
utensils.
Save:
* Undamaged commercial canned goods are safe if sanitized.
o First mark contents on can lid with indelible ink.
o Remove labels, since paper can harbor dangerous bacteria.
o Then wash cans in a strong detergent solution using a scrub brush.
o Finally, immerse containers for 15 minutes in a solution of 2 teaspoons
chlorine bleach per quart of room temperature water.
o Air dry before opening.
o For cooking, empty contents and boil for 10 minutes before eating.
* Sanitize dishes and glassware the same way. To disinfect metal pans and
utensils, boil them in water for 10 minutes.
* Use a solution of 2 teaspoons bleach per quart of water to clean kitchen
counters and other food preparation surfaces, and inside refrigerators and
freezers.
IF THE POWER’S OUT
As during other types of disasters, electricity to the refrigerator and
freezer may be off. The key to determine the safety of foods in the
refrigerator and freezer is how cold they are, since most foodborne illness
is caused by bacteria that multiply rapidly at temperatures above 40 °F.
Leave the Freezer Door Closed:
A full freezer should keep food safe about two days; a half-full freezer,
about a day. Add bags of ice or dry ice to the freezer if it appears the
power will be off for an extended time.
Refrigerated Items:
These foods should be safe as long as the power is out no more than about
four to six hours. Discard any perishable food that has been above 40 °F for
two hours or more and any food that has an unusual odor, color or texture.
Leave the door closed; every time you open it, needed cold air escapes
causing the foods inside to reach unsafe temperatures.
If it appears the power will be off more than six hours, transfer
refrigerated perishable foods to an insulated cooler filled with ice or
frozen gel packs. Keep a thermometer in the cooler to be sure the food stays
at 40 °F or below.
Never Taste Food To Determine Its Safety:
Some foods may look and smell fine, but if they’ve been at room temperature
longer than two hours, bacteria able to cause foodborne illness can begin to
multiply very rapidly. Some types will produce toxins, which are not
destroyed by cooking and can possibly cause illness.
Use the following "Power Out" chart to decide which foods are safe to use or
refreeze when power is restored.
POWER OUT CHART
Discard:
The following foods should be discarded if kept over two hours at above 40
°F.
* Meat, poultry, fish, eggs and egg substitutes — raw or cooked
* Milk, cream, yogurt and soft cheese
* Casseroles, stews or soups
* Lunch meats and hot dogs
* Creamy-based salad dressings
* Custard, chiffon or cheese pies
* Cream-filled pastries
* Refrigerator and cookie dough
* Discard open mayonnaise, tartar sauce and horseradish if above 50 °F for
over eight hours.
Save:
The following foods should keep at room temperature a few days. Still,
discard anything that turns moldy or has an unusual odor.
* Butter or margarine
* Hard and processed cheese
* Fresh fruits and vegetables, fruit juices
* Dried fruits and coconut
* Opened jars of vinegar-based salad dressings, jelly, relish, taco sauce,
barbecue sauce, mustard, ketchup, olives and peanut butter
* Fresh herbs and spices
* Fruit pies, bread, rolls and muffins
* Cakes, except cream cheese-frosted or cream-filled
* Flour and nuts
Refreeze:
Thawed foods that still contain ice crystals may be refrozen. Thawed foods
that do not contain ice crystals but you are certain have been kept at 40 °F
or below for no more than 1 to 2 days, may be cooked, then refrozen or
canned.
REMOVING ODORS
If food has spoiled in a freezer because of a power failure or some other
reason, undesirable odors can develop. To eliminate odors, remove the food
and wash the inside of the freezer with one tablespoon of baking soda in a
quart of tap water, or with one cup of vinegar in a gallon of tap water. Let
the surface dry.
If the odor still persists, use activated charcoal. This type of charcoal is
extra dry and absorbs odors more quickly than cooking-type charcoal. It can
be purchased at a drug store or pet supply store. To use it, unplug the
freezer. Put the charcoal in pans or on paper in the bottom of the freezer
for several days. If the odor remains, put in new charcoal. When the odor is
gone, rinse and dry the inside of the freezer. Turn on the freezer and it is
ready for food.
When odor gets into the freezer’s insulation, write the company for any
suggestions it may have for solving the problem. However, sometimes, there
is nothing that can be done.
HOW TO COOK WHEN THE POWER GOES OFF
After a storm has knocked out electricity or gas lines, cooking meals can be
a problem and even hazardous if a few basic rules are not followed. When
cooking is not possible, many canned foods can be eaten cold.
Charcoal or gas grills are the most obvious alternative sources of heat for
cooking. NEVER USE THEM INDOORS. In doing so you risk both asphyxiation from
carbon monoxide and the chance of starting a fire that could destroy your
home. Likewise, camp stoves that use gasoline or solid fuel should always be
used outdoors.
If you have access to an electrical generator, small electrical appliances
can be used to prepare meals.
Wood can be used for cooking in many situations. You can cook in a fireplace
if the chimney is sound. Don’t start a fire in a fireplace that has a broken
chimney. Be sure the damper is open. If you’re cooking on a wood stove, make
sure the stovepipe has not been damaged.
If you have to build a fire outside, build it away from buildings; never in
a carport. Sparks can easily get into the ceiling and start a house fire.
Make sure any fire is well contained. A metal drum or stones around the fire
bed are good precautions. A charcoal grill is a good place in which to build
a wood fire. Never use gasoline to get a wood or charcoal fire started. Be
sure to put out any fire when you are through with it.
Sources:
1. Centers for Disease Control and Prevention (CDC) 2001, July. Travelers'
Health: Risks from Food and Drink. [WWW document]. URL http://www.cdc.gov/travel/food-drink-risks.htm
2. USDA/FSIS (1995). Food Safety During Disasters. [WWW document]. URLhttp://www.fsis.usda.gov/OA/pubs/disaster.htm
3. USDA/FSIS (1996, October). Hurricane and Flood Safety. [WWW document].
URLhttp://www.fsis.usda.gov/OA/pubs/ciflood.htm
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