The 2017 hurricane season has made a devastating impact on the United States. Between hurricanes Harvey, Irma, and Maria the United States will be trying to recover for many years to come. With the advanced warning systems in place today, there is plenty of time to prepare. But sometimes no matter how much a community prepares, disaster still strikes and food safety becomes a serious issue.

It can take days in some instances for help to arrive with necessary resources such as drinking water and food. With power outages and severe flooding, food items can quickly become contaminated and hazardous if consumed. There are a number of food safety tips set forth by the USDA.  

Food Safety Tips for Before the Loss of Power

With today’s technology, there is ample warning before a hurricane potentially makes landfall. This gives plenty of time to prepare a week or more in advance. Do not wait until the last minute because resources become limited and hard to find. It is best to prepare for the loss of power long before it happens. There are a number of food safety tips that can help mitigate this situation including:

1. Fill containers with water and fill empty freezer space. A full freezer will hold food at safe temperatures for about 2 days. A day before the hurricane is expected to make landfall, take some of the frozen containers of water and put them in coolers and in the refrigerator. Fill more containers to replace the ones taken from the freezer. Not only are these frozen containers going to keep food at a safe temperature for a longer amount of time, but they can also serve as drinking water if necessary.
2. Keep appliance thermometers in the freezer and fridge. The thermometers will indicate the temperature within the refrigerator and freezer, and tell if the food is safe to eat. A freezer should be below 0⁰ F and a refrigerator should be below 40⁰F.
3.  Freeze refrigerated foods. Freezing refrigerated foods that are not going to be immediately used such as left overs, milk, and fresh meat will keep these items at a safe temperature for a longer amount of time.

Food Safety Tips for After a Hurricane

1. Open the refrigerator and freezer as little as possible. Every time they get opened it increases the temperature. A refrigerator will stay cold for approximately 4 hours and a freezer for about 48 hours if it is not opened.
2. Use dry ice to keep the refrigerator and freezer cold for an extended amount of time. Fifty pounds of dry ice will keep a full freezer cold for about 2 days. It’s important to remember that any items that need to be purchased should be obtained at least 2 days in advance of the hurricane making landfall.
3. Always cook foods thoroughly to the safe minimum temperature. Foodborne bacteria can cause serious illness. Usually within 1 to 3 days of consumption of the contaminated food. Illnesses have been reported in as little as 20 minutes and as long as 6 weeks after consuming contaminated food. While most people will recover in a short amount of time, some individuals are susceptible to the development of chronic and severe life-threatening problems.

Symptoms of a food borne illness include:

•      Vomiting
•      Diarrhea
•      Abdominal pain
•      Fever
•      Headache
•      body ache

If anyone is experiencing these symptoms, medical attention needs to be sought immediately. 

Food Safety Tips in the Case of Flooding

Flood waters due to hurricanes are known to contain a number of viruses and bacteria that are that can be life-threatening. The following are food safety tips in the case of flooding.

1. Do not eat any food that has come into direct contact with flood waters. Flood waters can contain a number of deadly and life threatening viruses and bacteria. Just as the floodwater is unsafe to drink, any food that has come into direct contact with floodwater is also unsafe for consumption.
2.  Discard any food affected by flood waters that is not in a waterproof container. Water proof containers include undamaged commercially prepared foods that are in all-metal cans and retort pouches such as those that shelf-stable juice and seafood comes in. Containers that have screw-caps, snap-lids, pull tops, and crimped caps are not waterproof containers and all food and beverages in these containers should be discarded if they have come into contact with flood waters. 
3. Discard any food that is in a damaged container. Damaged cans include those that exhibit swelling, fractures, deep rusting, or crushing and indenting that prevents normal stacking and cannot be opened with a manual can opener. It also includes those that are leaking or punctured
4. Wash all cooking and eating utensils before use. The bottom line is that if it has come into contact with flood waters wash it and sanitize it in boiling water. That includes sanitizing your counter tops with an environmentally friendly cleaning solution or using BioClean’s Commercial Disinfectant. This will kill any viruses and bacteria that may be present.

Saving Food in Waterproof Containers That Has Come Into Contact With Flood Water

Food that is in undamaged waterproof containers that have come into contact with flood water, can be saved by the following procedure:

1. Remove all labels that could potentially harbor dirt and bacteria.
2. Wipe the container down, and take note of the expiration date.
3. Thoroughly wash the outside of the container with soap and hot water. Rinse thoroughly.
4. Sanitize the container with an environmentally friendly solution such as BioClean’s Commercial Disinfectant. Alternatively, the container can be boiled in clean water for 2 minutes. 
5. Air dry for a minimum of 1 hour before using. Write the expiration date and contents of the package where applicable.

Tips for Keeping Water Safe

Clean drinking water is the most important thing in surviving a natural disaster such as a hurricane. A person can go only 3 days without water, whereas they can go months without food. The following tips will help you keep water safe and drinkable during and after flooding.

1. When possible only use water from a safe source for drinking, and washing or preparing food.
2. If it is available, only use bottled water that has not been exposed to flood waters.
3. Do not drink any water from a well until it has been tested and disinfected after the flood waters have receded.
4. If you do not have a safe source of water, boil all water to make it safe. For water to be considered safe it needs to be at a full boil for a minimum of 1 minute. Cool and store in clean containers. If water is mucky, it can be either filtered through cloth, such as a clean shirt or left to settle. The clean water can be siphoned from above the sediment and then boiled.

The bottom line is, if there is any doubt, throw it out! To learn more about food safety and natural disasters visit FoodSafety.gov.

Resources:

·      https://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2017/nr-090517-01

·      https://www.fda.gov/food/resourcesforyou/consumers/ucm076881.htm

·      http://www.eatright.org/resource/homefoodsafety/safety-tips/food-poisoning/food-safety-in-the-home-after-a-hurricane-and-flooding