Released March 28, 2008
According to the National Weather Service Hydrologic Outlook, the spring flood potential is above normal for parts of Maine.
Flood waters can disrupt the electricity needed to pump water in to your home and contaminate the water supply. They can also make storm-damaged foods unsafe to eat. Following these guidelines and plan ahead to be sure you have enough safe water and food.
Storing Water
Store water ahead for use in emergencies. Boiled water stored in sterilized containers will keep for six months to one year.
Water From the Hot Water Heater
Your hot water heater or water pressure tank could supply many gallons of safe water during an emergency. Before using water from the water heater, switch off the gas or electricity that heats the water. Leaving the power on while the heater is empty could cause an explosion or burn out the elements. After turning off the power source, open the drain valve at the bottom of the tank. Do not turn the water heater on again until the water system is back in service.
If your well has been flooded or surface water has entered your well, the water needs to be treated with shot chlorination. (See UMaine Extension bulletin #7115, How to Disinfect Your Well, or contact your county UMaine Extension office.)
Disinfecting Water
Unless you are absolutely certain your water supply is not contaminated, purify all water before using it for drinking, preparing food, brushing teeth, or washing dishes. If the water contains sediment or floating material, strain it through a cloth before purifying it. If you have access to heat or power, water can be made safe by boiling. If not, you will have to treat it with chemicals.
Boiling (preferred method): Boil water at a rolling boil for 10 minutes to kill any disease-causing bacteria.
Chemical treatment: If you can’t boil water, chemical treatment will kill most disease-causing organisms. Household bleach is a good disinfectant for water. Make sure hypochlorite is the only active ingredient. Do not use bleach that contains soap. Since the amount of chlorine in bleach is variable, use the following table to determine the appropriate amount needed to purify water. Mix the bleach thoroughly in the water, and let it stand for 30 minutes.
Percent chlorine, Add per gallon water 1%: 40 drops 2 to 6%: 8 drops 7 to 10%: 4 drops
Household iodine will also purify water. The iodine should be 2 percent U.S.P. strength. Add 20 drops per gallon of clear water and 40 drops per gallon of cloudy water.
Food
Discard foods if flood water has covered, dripped on or seeped into the package. Destroy all foods that were covered by water that may have been contaminated with industrial waste, including foods sealed in unopened cans. If you have a question about the safety of any item, dispose of it.
Cans of food that do not have dents or rust can be saved if they are handled properly if they are properly washed and sanitized before opening the can. For added safety, boil food before eating it.
Disinfecting Food Cans
To disinfect undamaged cans remove paper labels (paper can harbor bacteria) and re-label with a permanent marker. Wash the containers in a strong detergent solution. Rinse well.
Immerse the clean, rinsed containers in a lukewarm chlorine solution for two minutes. Use two (2) tablespoons of chlorine bleach per gallon of water. Change this disinfecting solution frequently. Air dry cans before opening or storing. Use foods from disinfected containers as soon as possible because cans may rust.
Disinfecting Dishes and Utensils
Wash all dishes and utensils in hot, soapy water with a brush to remove dirt. Sanitize glass, ceramic and china dishes, glass baby bottles, and empty canning jars in the same way as for undamaged cans. Dishes with deep cracks should be thrown away. Metal pans and utensils can be disinfected by immersing them in water and boiling for 10 minutes.
This column was excerpted and adapted from “Is My Water Safe?,” bulletin #9031 and “Safe Handling of Food and Utensils After a Flood,” bulletin #9005 from University of Maine Cooperative Extension. Visit UMaine Extension at www.extension.umaine.edu and click on “Publications” for information on additional topics.
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http://extensionnews.blogspot.com/2008/03/spring-flood-waters-can-make-your-water.html
Contact: Jennifer O'Leary, (207) 353-5550 or 1-800-287-0274 (in
Maine), joleary@umext.maine.edu
