"When in doubt, throw it out" is good advice when dealing with food that has been exposed to floodwater. Floodwater may carry silt, raw sewage, oil, or chemical waste that makes water-damaged foods unsafe to eat. If floodwater has covered, dripped on, or seeped into a package of food, discard it.
Consider these additional tips for food safety after a flood.
Foods
* Discard a food item that is moldy or has an unusual look or odor. Keep in mind, however, that color and odor are not always sure ways to test a food’s safety. Some foods may look and smell fine, but if they have been warm too long, they may contain food poisoning bacteria in quantities that can cause illness. Never taste food to determine its safety.
* Frozen foods that have partially thawed but are still partly coated with ice crystals may be safely refrozen. Most previously frozen foods may be cooked and eaten immediately after thawing if their temperatures haven't exceeded 40°F for more than two hours. The foods also can be refrozen after cooking.
* Canned food that is neither dented nor rusted can be saved if handled correctly before opening. For added safety, boil the canned food at least 10 minutes before consuming it.
* Take care to wash and sanitize undamaged containers before opening. To disinfect the cans, remove paper labels and wash the containers with a strong detergent solution, brushing to remove dirt and silt. This is important because paper can harbor bacteria. After rinsing is completed, re-label the cans with a permanent marker.
* Thorough removal of dirt and silt is especially important because they can undermine the next step—applicatin of a chlorine solution. Immerse clean, rinsed cans in a lukewarm (75° to 120°F) chlorine solution for two minutes. The solution should be composed of two tablespoons of 5 percent chlorine bleach per gallon of water.
A word of caution: Chlorine loses its effectiveness when it is in a solution and open to air or when it comes in contact with unclean materials. As a result, the solution should be changed frequently. Wear rubber gloves for protection during the disinfection process, as strong detergent and bleach solutions can damage bare hands.
After exposure to this solution, the cans should be air-dried before opening or storage. Because of their susceptibility to rust, disinfected cans should be used as soon as possible.
Dishes and Utensils
* Dishes and utensils should be washed in and brushed with hot, soapy water to remove dirt. The same solution used with undamaged cans should be used to sanitize glass, ceramic, and china dishes; glass baby bottles; and empty canning jars.
* Dishes with deep cracks should be thrown away.
* Metal pans and utensils can be disinfected by boiling for 10 minutes.
* Iron kitchen utensils will be prone to rust, though this can be removed through scouring with steel wool. Follow this with disinfection with a bleach solution and with re-seasoning using a light coat of unsalted fat or oil. The utensils should then be placed in a 350°F oven for approximately an hour.
Food poisoning can be serious and even deadly. This is the reason why proper handling is essential in cases where kitchen appliances, foods, and utensils have been exposed to floodwater.
If you are unable to clean and disinfect canned items, utensils, and dishes, it's best to throw them away.
If you have questions or concerns about food safety issues, contact your local Cooperative Extension office.
