Cornell
University
: Cornell Cooperative
Extension :
CCE
In Your Community
FOOD SAFETY AND NATURAL DISASTERS
Sooner
or later most households face a natural disaster that causes a food emergency.
A tornado, ice storm, or flooding may create food safety and supply problems
never before encountered. The emergency may be more mundane, such as a power
failure during a thunderstorm or severe weather or illness that prevents people
from getting to the store. Whatever the cause, emergencies demand a knowledge
of food safety. Below are some tips for planning ahead for emergencies and
for handling food and water problems in the wake of natural disaster or other
emergency.
PLAN
AN EMERGENCY FOOD SUPPLY
To keep food safe and avoid
foodborne illness, people need to know what foods to store before a natural disaster,
as well as how to handle food afterwards. It is important to stock food that does
not require refrigeration. Store foods your household normally eats, plus some
favorite treats. Don't forget animal food for pets. Avoid stocking too many foods
high in salt that will increase thirst. Store single servings or one-meal sizes
to avoid leftovers, since refrigeration may not be available. Canned foods keep
almost indefinitely as long as cans are undamaged. However, for the best quality
and nutritional value, replace canned goods every 1-1/2 years. Use the older canned
food in cooking and buy new items for the emergency stockpile. Finally, store
emergency food and supplies where they will be safe from insect and rodent pests
and possible flooding.
Foods
Recommended For Storage In Case Of Emergency:
-
Ready-to-eat
canned foods - vegetables, fruit, beans, meat, fish, poultry, meat mixtures,
pasta
-
Soups-canned
or "dried soups in a cup"
-
Smoked
or dried meats like beef jerky
-
Dried
fruit
-
Juices-canned
or powdered - vegetable and fruit
-
Milk-powdered,
canned, or shelf-stable brick pack
-
Staples-sugar,
salt, pepper, instant potatoes and rice, coffee, tea, cocoa
-
Ready-to-eat
cereals, instant hot cereals, crackers
-
High
energy foods-peanut butter, jelly, nuts, trail mix, granola bars
-
Cookies,
hard candy, chocolate bars, soft drinks, other snacks
Other
Recommended Supplies And Equipment:
- Bottled water, 2
gallons per person
- Chlorine bleach,
1 gallon 5.25% sodium hypochlorite
- Disposable plates,
cups, tableware, plastic bags
- Can opener, other
utensils, paper towels, packaged hand wipes
- Covered 2 quart saucepan
- Canned heat burner
and extra fuel
- Charcoal for outdoor
cooking
- First aid kit
- Flashlight and extra
batteries, candles
- Matches in a waterproof
container
- Disinfecting deodorant
spray
- Shovel, hammer, nails,
knife, rope or cord
- Transistor radio
with extra batteries
- Toilet tissue and
plastic bags (folding portable toilets are available)
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of contents
FOOD
SAFETY WHEN THE POWER GOES OUT
Power outages probably
are the most common problem facing households during a natural disaster or
emergency.
Refrigerated
Foods
Generally, food in the
refrigerator is safe as long as the power is out no more than a few hours. Keep
the door closed; food will remain chilled for 4-6 hours if the door is not opened.
When power is restored, check all the food according to the following guidelines:
Foods
That Can Be Stored At Room Temperature (Above 40°F) A Few Days:
- butter and margarine
- hard and processed
cheeses
- fresh fruits and
vegetables
- fruit juices
- dried fruits and
coconut
- fresh herbs and spices
- opened jars of salad
dressing, peanut butter, jelly, relish, taco sauce, barbecue sauce
- mustard, ketchup
and olives
- flour and nuts
- fruit pies
- bread, rolls, cakes
and muffins
Foods
To Discard:
Other refrigerated foods
stored above 40º F over 2 hours should be discarded. Throw away moldy items or
food with an unusual odor or appearance. The following foods are often implicated
in causing foodborne illness and should be discarded if stored above 40ºF for
over 2 hours:
- Raw or cooked meat,
poultry and seafood
- Meat-topped pizza,
lunchmeats
- Casseroles, stews
or soups
- Milk/cream, yogurt,
soft cheese
- Mayonnaise, tartar
sauce, or creamy dressings
- Cooked pasta, potato,
rice, and salads prepared from these foods
- Refrigerator and
cookie doughs
- Fresh eggs, egg substitutes
- Cream-filled pastries
- Custard, chiffon
or cheese pies
- Gravies
Frozen
Foods:
Food in a full freezer
will stay frozen for about 2 days; a half-full freezer for about 1 day. The kind
of food in the freezer makes a difference. For instance, foods with a high water
content, such as meat or fruit, will stay frozen longer than food with a low water
content, such as bread. Beyond this, you need to take some precautions:
- Keep the door closed.
- Call a freezer locker
plant to see if it is operating and, if so, whether it has room for your food.
If space is available, wrap the food in newspaper or blankets and rush it
to the locker plant.
- If locker space is
not available, use dry ice if you can get it. Allow 2 to 3 pounds of ice per
cubic foot of freezer space. A 25-pound block of dry ice should keep a half-full
10-cubic-foot cabinet below freezing for 2-3 days. A fully loaded cabinet
will stay frozen 3-4 days if dry ice is added soon after the power goes out.
A 50-pound block should keep food safe in a full 18-cubic-foot freezer for
2 days.
- To pack the freezer
with dry ice:
- Always use gloves
when handling dry ice. Wrap it in brown paper for longer storage.
- Move any food from
the freezing compartment to the storage compartment of the freezer.
- Put heavy cardboard
directly on the packages of frozen food and place dry ice on top of cardboard.
In upright freezers, place dry ice on each shelf.
- Fill partly empty
freezer with crumpled paper to lessen air currents, which cause dry ice
to dissipate.
- Cover the freezer
with blankets, quilts, adding crumpled newspaper for added insulation. Be
sure air vent openings are left open to allow gas from dry ice to escape.
In addition, the power may be restored and ventilation will be needed.
What
To Do With Frozen Food If It Thaws:
Despite your best efforts,
the food in your freezer may partially or completely thaw before power is restored.
Foods may be safely refrozen if they still contain ice crystals. Partial thawing
and refreezing reduces the quality of foods, particularly fruits, vegetables and
prepared foods. Foods which have completely thawed, but are still cold--about
40°F (and have been held at this temperature no longer than 1 or 2 days after
thawing)--may be refrozen if the following criteria are met:
- Fruits--may be refrozen
if they still taste and smell good. Fruits beginning to ferment are not dangerous
to eat, but will have an off-flavor.
- Vegetables--should
not be refrozen if thawed completely since bacteria multiply rapidly in these
foods. If ice crystals are present, refreezing is possible.
-
Meat
and poultry--should be discarded if the color or odor is poor or questionable
or if the meat temperature has exceeded 40°F for 2 hours. Unspoiled meat
may be cooked and then refrozen.
-
Fish
and shellfish--should not be refrozen if thawed completely since these foods
are extremely perishable. May refreeze if ice crystals are present.
- Frozen dinners and
ice cream--Do not refreeze.
At times, the only
practical solution is to can thawed food to save it. Keep canning supplies
on hand, keep canning equipment in good working order, and use current canning
instructions.
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WATER
IN AN EMERGENCY
The body's
most important need is for water. Most people could live a long time without
food as long as they had some water. Each person will need a gallon of water
per day for 3 or 4 days. If warning of disaster has been given, fill large,
clean containers and bathtubs with water. Ice, soft drinks and fruit juices
serve as water substitutes in emergencies.
After a natural disaster, consider all water from wells, cisterns and other
delivery systems in the disaster area unsafe until tested. Most homes today
have a reserve supply of water built into them. Your hot water heater or water
pressure tank would supply many gallons of emergency water. First, turn off
the electric or gas supply to the heater. Turn off the gas at the intake valve
or turn off the electric at the circuit breaker for the water heater, or unplug
the unit. You can obtain water by opening the drain valve at the bottom of the
tank. Pipes and plumbing carry several gallons. Toilet tanks (not bowls) also
have a fresh water supply. When power is restored and the tank refills with
water, turn on the gas or electric to heat the water.
In the event of any major disaster affecting area water, you can prevent contaminated
water from entering your house by closing the main water valve. To use the water
still in the pipes, turn on the faucet that is located at the highest point
in your house. This lets air into the system. Now you can draw water as needed
from the faucet that is located in the lowest point in the house. If the main
water valve is closed, be sure that gas to heat water is turned off to prevent
overheating.
When a safe supply of water is not available, or if, due to the disaster, your
usual supply becomes unsafe for drinking, you must treat the water before it
can be used for drinking, cooking, or brushing teeth. There are two ways of
treating water: boiling or adding bleach. If the supply has been made unsafe
because of untreated surface water (floods, streams or lakes), boiling is the
better treatment.
If the water looks cloudy, it should be filtered before treating. You may use
coffee filters, towels (paper or cotton), cheese cloth, a cotton plug in a funnel,
etc. Use several layers for best results. You can also use filters designed
for camping and backpacking.
Boiling
Boiling is the best way
to purify water that is unsafe because of bacteria. Place the water in a clean
container and bring to a full boil and continue boiling for at least 3 minutes.
If you are 5,000 feet or more above sea level, increase the boiling time to at
least 5 minutes. Boiled water should be kept covered while cooling.
Purifying
By Adding Liquid Bleach
If boiling is not possible
because of lack of fuel, electricity, or equipment, the water can be treated
with liquid household chlorine bleach (such as Clorox, Purex, etc.) which contains
5.25 % sodium hypochlorite. Do not use scented or "color-safe" bleaches or bleaches
with added cleaners.
Place the water (filtered if necessary) in a clean container and add bleach.
For each gallon of water, add 16 drops of bleach or about one-fourth teaspoon.
Two-liter soft drink bottles are about one-half gallon in size; use 8 drops
or 1/8 teaspoon bleach for each of these bottles. Mix the water and bleach thoroughly
and allow to stand for at least 30 minutes before using the water. If the water
is cloudy, or very cold, increase the standing time to 60 minutes before using.
If the water does not have a slight bleach odor after standing, repeat the bleach
treatment and let stand another 15 minutes.
Note: Chlorine will not kill parasites such as Cryptosporidium or Giardia, which
may be present in flood waters. Parasites can cause severe illness in persons
who are weakened because of health problems. Boiling is the best treatment in
these situations.
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FLOOD
CONTAMINATED FOODS
Food may be contaminated
during storms that cause flooding. Flood waters may carry silt, raw sewage,
oil, or chemical wastes. Filth and disease bacteria in flood water can contaminate
food, making it unsafe to eat.
Thoroughly inspect any food left in the house after a flood. Flood water may
have covered it, dripped on it, or seeped into it. Even though some foods (see
below) are protected by their containers, if you are in doubt about the safety
of a food, throw it out rather than risk disease. Use the following guidelines
when deciding which foods to discard and which to save:
Food
To Discard
- Opened containers
and packages which have come in contact with flood waters.
- Glass jars and bottles
of commercially canned food such as apple sauce, mayonnaise, or salad dressing.
Contaminated silt may be impossible to clean from under the edges of lids.
- Containers of spices,
seasonings, and flavorings.
- Flour, grains, sugar
and coffee in canisters or bags.
- Paper, cloth, fiber
or cardboard boxes, even if the contents seem dry. This includes salt, cereals,
pasta products, rice, and any "sealed" packages of crackers, cookies or mixes,
within a larger paper box.
- Cans with dented
seams, bulges, rusty spots, or leaks.
- Cans which have been
tossed about and are found far from their normal storage spot. Seams on these
cans may have been weakened or their seals broken, causing contamination or
spoilage.
- Jam or jelly sealed
with paraffin.
- Containers with non-sealed,
fitted lids, such as cocoa or baking powder.
- Commercially bottled
carbonated beverages, if the cap is crusted with silt; don't attempt to wash,
since pressure in bottles may cause an explosion.
- Foil or cellophane
packages.
- All fresh vegetables
and fruits.
- Fresh meat, fish,
and poultry which have been in contact with flood waters.
- Home-canned foods.
However, if you are sure that home-canned food was NOT completely immersed
in flood water, and the jar tops did not get wet, the jars may be washed,
rinsed, and then sanitized with a strong household bleach solution (1 tablespoon/
quart room temperature water). This solution is stronger than that used to
sanitize commercially canned foods since jars of home-canned foods cannot
be washed as vigorously as commercial cans because the seals might be loosened.
Food
To Keep
Undamaged commercially
canned foods in metal cans that are not bulging, leaking or badly dented.
Cleaning
And Sanitizing
Cans that have been covered
with flood-water or backed-up water in a basement must be thoroughly washed, rinsed
and sanitized. Use this method:
- Mark contents on
the can with a permanent ink pen.
- Remove paper labels
as they can harbor dangerous bacteria.
- Wash cans in a strong
detergent solutions with a scrub brush. Carefully clean areas around lids
and seams.
- Rinse in clean water.
- Soak cans in a solution
of two teaspoons of 5.25% household chlorine bleach per quart of room temperature
water for 15 minutes.
- Air dry before opening.
- Clean and sanitize
tableware, dishes, and cookware in the same way.
While raw foods exposed
to flood waters should be avoided because of possible contamination, sometimes
they must be used because there is no other food available. If raw foods must
be used, wash and rinse them thoroughly and rinse them with a solution of 2
teaspoons 5.25% household chlorine bleach per gallon of water. This solution
is weaker than that used to sanitize cans because some bleach may be consumed
when the food is eaten. Do not use scented or "color-safe" bleaches or bleaches
with added cleaners.
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SAFETY
OF FROZEN CANNED FOOD
More than pipes can
freeze during icy weather. Frozen canned foods stored in unheated storage areas
may also prompt calls from concerned consumers. If canned foods have frozen,
they may still be safe to eat. Safety will depend on the condition of the can
or jar. To evaluate safety, consider the following:
Metal
Cans
- If the seams are
still intact, the food is safe to use. Thaw gradually and store at room temperature.
- If the seam has broken
and the food has thawed to room temperature, it should be discarded.
- If the seam has broken
and the food is still cold (refrigerator temperature or below), it may be
safely salvaged. Transfer it to a container and either store it in the refrigerator
or refreeze for future use.
- All food that has
frozen in tin cans should be examined carefully for spoilage before use. For
an extra margin of safety, boil low acid foods (meats, fish, poultry and vegetables)
for 10 minutes before using.
Glass
Jars
- If jars have cracked
or broken during freezing, the food should not be used.
- If the seal is still
intact, the food is safe to use. Thaw gradually and store at room temperature.
Recheck seals after thawing.
- If the seal has broken
and food has thawed to room temperature, it should be discarded.
- If the seal has broken
and the food is still cold (refrigerator temperature or below), it may be
safely salvaged. Store in the refrigerator or refreeze for future use.
- All food that has
frozen in glass jars should be examined carefully for spoilage before use.
For an extra margin of safety, boil low-acid foods (meats, fish, poultry,
vegetables) for 10 minutes before using.
In
General
- Discard any product
with an off-color or odor. DO NOT TASTE food that looks or smells or looks
suspicious.
- Texture changes of
canned vegetables and pasta may occur during freezing. Although mushy, these
foods are safe to eat if the can is intact and not swollen.
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WHAT
ABOUT FOOD THAT HAS BEEN IN A FIRE?
Three factors can affect
food that has been exposed to fire -- the heat of the fire, smoke fumes, and
chemicals used to put out the fire.
The heat of the fire can activate high-temperature food-spoilage bacteria in
commercial- or home- canned food; these bacteria do not affect canned food under
normal circumstances, but after a fire they can make the food inedible. In addition,
high temperature of a fire may cause jar lids of home-canned food to come unsealed
allowing bacteria to get into the food; the jar lids may "seal" again when the
air temperature drop. Toxic fumes released from burning materials can contaminate
food, tableware, and cookware, as can toxic components from the chemicals used
to fight the fire. Use the following guidelines to insure the safety of food
after a fire:
- Throw away food stored
in permeable packaging such as cardboard, plastic wrap, home-canned food,
and screw-topped jars and bottles. Heat damage may have occurred. Toxic fumes
and chemicals can get into the packaging and contaminate food.
- Discard raw foods
that were stored outside the refrigerator, such as potatoes, squash, or fruit,
which could be contaminated by fumes or chemicals.
- Check the refrigerator
and freezer for off odors. Because door seals on these appliances are not
airtight, fumes can contaminate foods within. Discard foods that have off
odors or flavors.
- Decontaminate canned
goods, tableware, and cookware which have been exposed to chemicals or fumes
using the instructions for cleaning and sanitizing cans after a flood.
- Discard commercially-canned
food which smells or looks spoiled, as heat damage may have occurred.
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SOURCES
Prepared by Donna Scott,
M.S., Department of Food Science, and Christina Stark, M.S., R.D., Division
of Nutritional Sciences, Cornell Cooperative Extension, January 1998.
References:
Chezem, Jo Carol, Wilella D. Burgess, and April C. Mason. Keeping Food Safe
During Emergencies. Purdue University Cooperative Extension Service, August
1993.
Edelfsen, Miriam and M. Susan Brewer. Food Safety During a Natural Disaster.
Illinois Cooperative Extension Service, July 1993.
Food Marketing Institute/USDA. Facts About Food and Floods. 1996.
Hillars, Val. Storing Food and Water Supplies in Preparation for Emergencies
and Disasters. Washington State University Extension Service. 1997.
New York State Department of Health. Emergency Sanitation. January 1996.
Raab, Carolyn. Safety of Frozen Canned Food. Oregon State University Extension
Service, Revised March 1993.
