Answer by: Kathleen Riggs, Utah State University Cooperative Extension family and consumer sciences agent, Iron County

 

Gushing water from intense thunderstorms, broken water pipes or leaking swamp coolers are all potential sources for home water damage. If such a tragedy strikes, it is important to ensure the safety of home food storage and maturing garden produce impacted by water damage. Consider these tips:

 

• The Food Safety Inspection Service of the USDA recommends that garden growers not attempt to harvest items from a garden flooded with water from a river or stream. This includes produce on vines as well as root vegetables. Flood waters can bring harmful microorganisms, chemicals and other contaminants that can make food unsafe. Some of these may not be removed or destroyed by washing, peeling or cooking. Therefore, it is best to discard all affected garden produce.

 

• If food stored on shelves comes in direct contact with flood waters, it should be discarded. In addition, discard any food not in a waterproof container if there is any chance it has come in contact with flood water. Food packaged in plastic wrap is not considered waterproof, nor are containers with screw caps, snap lids, pull tops or crimped caps.  Also discard foods in cardboard containers such as juice, milk and baby formula boxes.

 

• Inspect commercially canned foods and discard food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting or denting severe enough to prevent normal stacking or opening with a manual can opener.

 

To salvage canned foods, make certain they are free of any of the above damage. They can then be cleaned and saved if you do the following:

 

• Thoroughly wash cans with hot, soapy water, if available.

 

• Brush or wipe away dirt or silt.

 

• Rinse cans with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.

 

• Sanitize cans either by immersing them in water and allowing the water to come to

a boil, then boiling for 2 minutes, or by placing them in a freshly made solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.

 

• Air?dry cans or retort pouches (such as those used for meals ready to eat) for a minimum of 1 hour before opening or storing.

 

• If labels were removed, re?label cans or retort pouches, including expiration dates (if available), with a permanent marker.

 

• Use food from reconditioned cans as soon as possible.

 

• In addition to cleaning and sanitizing canned food items, soiled countertops and cooking utensils may also be cleaned as follows: thoroughly wash metal pans, ceramic dishes and utensils in hot, soapy water. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of clean water. Allow to air-dry. 

 

• Countertops may also be sanitized using the same solution of chlorine bleach and clean water applied using a spray bottle. Also allow counters to air-dry.

 

For more information on keeping food safe during an emergency, visit http://www.fsis.usda.gov or http://www.foodsafety.wisc.edu. There is also information on preparing for disasters from the Extension Disaster Education Network at http://eden.lsu.edu.

 

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Direct column topics to Julene Reese, Utah State University Cooperative Extension writer, Logan, Utah, 84322-4900, 435-797-0810, julener@ext.usu.edu.

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