Flood waters may carry silt, raw sewage, oil or chemical waste that can make storm-damaged foods unsafe to eat. If you have a question about the safety of any item, dispose of it. Otherwise, keep the following points in mind.

Discard the following foods if flood water has covered, dripped on or seeped into the package:

• fresh produce; meat, poultry, fish, and eggs;

• paper, cloth or fiber;

• cardboard boxes, even if the contents seem dry, including cereals, pasta products, rice, salt;

• any "sealed" packages of crackers, cookies or mixes within a larger paper box;

• foods with cardboard seals, such as mayonnaise and salad dressing, or foil or cellophane packages;

• food in glass jars, including unopened jars with waxed paper, foil, cellophane or cloth covers;

• home-canned foods (some tightly sealed home-canned foods may be safe depending on conditions. Contact a food preservation specialist or local health department for advice.);

• spices, seasonings and extracts;

• foods, liquids or beverages in crown-capped bottles or containers with pull-tab tops, corks or screw caps;

• all opened containers and packages; foods in bags or canisters;

• cans that are dented, leaking, bulging or rusted; and

• cans that have been tossed about and are far from their normal storage spot.

Destroy all foods that were covered by water that may have been contaminated with industrial waste, including foods sealed in unopened cans.

Cans of food that do not have dents or rust can be saved if they are handled properly before they are opened. Be sure to wash and sanitize undamaged containers 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. Then wash the containers in a strong detergent solution. Use a brush to remove any dirt and silt. Rinse the scrubbed containers. Removing dirt and silt and rinsing is very important because the chlorine solution won't work well if cans are dirty.

Wear rubber gloves to protect your hands during the disinfection process. Strong detergent and bleach solutions can be hard on bare hands.

Immerse the clean, rinsed containers in a lukewarm (75 to 120 degrees F) solution of chlorine for two minutes. Use two (2) tablespoons of five percent chlorine bleach per gallon of water. Chlorine loses its effectiveness when it is in a solution and open to the air or when it comes in contact with unclean materials. So change this disinfecting solution frequently. Dump it out and mix fresh solution if the water gets cloudy. Take cans out and air dry 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.

Kitchen utensils made of iron will probably be rusted. Remove the rust by scouring with steel wool. Disinfect with a bleach solution and re-season. To do this, apply a light coat of unsalted fat or oil and place in a 350 degree F oven for about an hour.

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Sources: North Dakota State University Extension Service, "Handling Food When the Power Goes Off," by P. Beck, April 1997 and USDA, Florida Extension Service, Nebraska Extension Service, Missouri Extension Service. Reviewed by Mahmoud El-Begearmi, Extension specialist, nutrition and food safety.

For more information on emergency preparedness, contact your county UMaine Extension office.

© 1998
Published and distributed in furtherance of Acts of Congress of May 8 and June 30, 1914, by the University of Maine Cooperative Extension, the Land Grant University of the state of Maine and the U.S. Department of Agriculture cooperating. Cooperative Extension and other agencies of the U.S.D.A. provide equal opportunities in programs and employment.