Original Article
We all have perishable food sitting in our refrigerators or freezers. When an emergency comes and disrupts our power sources, that investment of perishable food is threatened.
Food safety is vital at all times
We want to ensure that our food is safe for consumption. That said, if our food becomes contaminated in some way due to temperature fluctuations, cross-contamination or improper handling, food-borne illnesses can occur and symptoms have the possibility of becoming severe. Moreover, due to the delayed response from overwhelmed emergency medical teams, food poisoning could actually become fatal.As the power begins to come back on and the clean-up begins in the aftermath of Hurricane Sandy, many of us will be attempting to salvage items from our food supplies. More important than saving money is ensuring that the food is safe to eat. The USDA and the CDC have provided some guidelines to food safety after a disaster.
In this specific incident, the risk is not only from the power outage, but in many areas people also face the risk of contamination from flood waters.
- After a flood, throw away food that may have come into direct contact with flood water, without exception.
- Food containers with screw-caps, snap-lids, crimped caps (soda pop bottles), twist caps, flip tops, snap-open, and home canned foods should be discarded if they have come into contact with floodwater because they cannot be disinfected.
- If store-bought cans have come in contact with floodwater or storm water, remove the labels, wash the cans, and dip them in a solution of 1 cup (8 oz/250 mL) of bleach in 5 gallons of water. Re-label the cans with a marker. Include the expiration date.
- CDC recommends discarding wooden cutting boards, baby bottle nipples, and pacifiers. These items cannot be properly sanitized if they have come into contact with flood waters.
- Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. 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 drinking water (or the cleanest, clearest water available).
- Thoroughly wash counter tops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air-dry.
- Others are dealing with extended power outages. If your refrigerator and freezer were loaded with food, you may be wondering if any of it is still safe to eat.
FOOD | Held above 40 °F for over 2 hours |
---|---|
MEAT, POULTRY, SEAFOOD Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes |
Discard |
Thawing meat or poultry | Discard |
Meat, tuna, shrimp,chicken, or egg salad | Discard |
Gravy, stuffing, broth | Discard |
Lunchmeats, hot dogs, bacon, sausage, dried beef | Discard |
Pizza – with any topping | Discard |
Canned hams labeled “Keep Refrigerated” | Discard |
Canned meats and fish, opened | Discard |
CHEESE Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco |
Discard |
Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano | Safe |
Processed Cheeses | Safe |
Shredded Cheeses | Discard |
Low-fat Cheeses | Discard |
Grated Parmesan, Romano, or combination (in can or jar) | Safe |
DAIRY Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk |
Discard |
Butter, margarine | Safe |
Baby formula, opened | Discard |
EGGS Fresh eggs, hard-cooked in shell, egg dishes, egg products |
Discard |
Custards and puddings | Discard |
CASSEROLES, SOUPS, STEWS | Discard |
FRUITS Fresh fruits, cut |
Discard |
Fruit juices, opened | Safe |
Canned fruits, opened | Safe |
Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates | Safe |
SAUCES, SPREADS, JAMS Opened mayonnaise, tartar sauce, horseradish |
Discard if above 50 °F for over 8 hrs. |
Peanut butter | Safe |
Jelly, relish, taco sauce, mustard, catsup, olives, pickles | Safe |
Worcestershire, soy, barbecue, Hoisin sauces | Safe |
Fish sauces (oyster sauce) | Discard |
Opened vinegar-based dressings | Safe |
Opened creamy-based dressings | Discard |
Spaghetti sauce, opened jar | Discard |
BREAD, CAKES, COOKIES,PASTA, GRAINS Bread, rolls, cakes, muffins, quick breads, tortillas |
Safe |
Refrigerator biscuits,rolls, cookie dough | Discard |
Cooked pasta, rice, potatoes | Discard |
Pasta salads with mayonnaise or vinaigrette | Discard |
Fresh pasta | Discard |
Cheesecake | Discard |
Breakfast foods –waffles, pancakes, bagels | Safe |
PIES, PASTRY Pastries, cream filled |
Discard |
Pies – custard,cheese filled, or chiffon; quiche | Discard |
Pies, fruit | Safe |
VEGETABLES Fresh mushrooms, herbs, spices |
Safe |
Greens, pre-cut, pre-washed, packaged | Discard |
Vegetables, raw | Safe |
Vegetables, cooked; tofu | Discard |
Vegetable juice, opened | Discard |
Baked potatoes | Discard |
Commercial garlic in oil | Discard |
Potato Salad | Discard |
Frozen Food |
When to Save and When To Throw It Out | ||
---|---|---|
FOOD | Still contains ice crystals and feels as cold as if refrigerated | Thawed. Held above 40 °F for over 2 hours |
MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats |
Refreeze | Discard |
Poultry and ground poultry | Refreeze | Discard |
Variety meats (liver, kidney, heart, chitterlings) | Refreeze | Discard |
Casseroles, stews, soups | Refreeze | Discard |
Fish, shellfish, breaded seafood products | Refreeze. However, there will be some texture and flavor loss. | Discard |
DAIRY Milk |
Refreeze. May lose some texture. | Discard |
Eggs (out of shell) and egg products | Refreeze | Discard |
Ice cream, frozen yogurt | Discard | Discard |
Cheese (soft and semi-soft) | Refreeze. May lose some texture. | Discard |
Hard cheeses | Refreeze | Refreeze |
Shredded cheeses | Refreeze | Discard |
Casseroles containing milk, cream, eggs, soft cheeses | Refreeze | Discard |
Cheesecake | Refreeze | Discard |
FRUITS Juices |
Refreeze | Refreeze. Discard if mold, yeasty smell, or sliminess develops. |
Home or commercially packaged | Refreeze. Will change texture and flavor. | Refreeze. Discard if mold, yeasty smell, or sliminess develops. |
VEGETABLES Juices |
Refreeze | Discard after held above 40 °F for 6 hours. |
Home or commercially packaged or blanched | Refreeze. May suffer texture and flavor loss. | Discard after held above 40 °F for 6 hours. |
BREADS, PASTRIES Breads, rolls, muffins, cakes (without custard fillings) |
Refreeze | Refreeze |
Cakes, pies, pastries with custard or cheese filling | Refreeze | Discard |
Pie crusts, commercial and homemade bread dough | Refreeze. Some quality loss may occur. | Refreeze. Quality loss is considerable. |
OTHER Casseroles – pasta, rice based |
Refreeze | Discard |
Flour, cornmeal, nuts | Refreeze | Refreeze |
Breakfast items –waffles, pancakes, bagels | Refreeze | Refreeze |
Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie,convenience foods) | Refreeze | Discard |
- Items from the freezer that thaw can be cooked and then refrozen safely or canned.
- Covering the fridge or freezer with blankets can help keep the temperature colder for longer.
- Food containers with screw-caps, snap-lids, crimped caps (soda pop bottles), twist caps, flip tops, snap-open, and home canned foods should be discarded if they have come into contact with floodwater because they cannot be disinfected.
- If cans have come in contact with floodwater or storm water, remove the labels, wash the cans, and dip them in a solution of 1 cup (8 oz./250 mL) of bleach in 5 gallons of water. Re-label the cans with a marker. Include the expiration date.
- Never use contaminated water to wash dishes, brush your teeth, wash and prepare food, wash your hands, make ice, or make baby formula.
- If you have any doubt as to whether a food is safe or spoiled, throw it out – it’s not worth the risk.
Sanitation during Disasters Can Be a Nightmare
Another challenge during a disaster is basic sanitation. You will need to have clean hands, clean cookware, clean food prep areas and clean dishes and utensils. By planning ahead you can have many things in place that will allow you to do this more simply and efficiently. In a short-term disaster, disposable items are incredibly useful, partly because you don’t have to use valuable clean water for washing them.- Paper plates
- Disposable cups
- Plastic utensils
- Paper towels
- Baby wipes
- Disinfecting wipes
- Aluminum foil to cover cookware and cooking surfaces
- Garbage bags
Even if you don’t have running water, clean your hands carefully with baby wipes and/or antibacterial hand sanitizer after using the restroom, changing diapers or dealing with garbage.
Take care not to cause cross-contamination when preparing food. Surfaces that have been in contact with raw meat must be immediately cleaned and sanitized before other food is prepared there. After touching raw meat, be sure to wash your hands to avoid contaminating other surfaces.
In a longer-term emergency, cleaning supplies may begin to run low. Many cleaning supplies can be made with everyday household items. Be certain to stock a big supply of basics like white vinegar, baking soda, and lemon juice.
Citrus Cleaner
Instructions:
- Peel from any citrus fruit
- 1 quart of white vinegar
Add the peel to vinegar and place in a closed container for two weeks. Mix half and half with water in a spray bottle and use for cleaning floors, tiles, fixtures, kitchen surfaces and bathroom surfaces.
Soft Scrubbing Cleanser
Instructions:
- 1/2 cup baking soda
- 4 tbsp. white vinegar
- 1-2 tbsp. liquid dish detergent
- ½ tsp. fresh lemon juice
- Combine all ingredients and make into a paste.
- Store in a small container.
Glass CleanerTo conclude, when emergencies occur, they can disrupt the power supply long enough to threaten our perishable food investment and cause illness. Although a non-refrigerated food supply for emergency purposes is strongly advocated, we will want to find ways to save our perishable goods. Using the suggestions and tips provided will help you preserve and protect your perishable food sources and maintain sanitation during times of power disruptions.
Instructions:
- 1 c. rubbing (isopropyl) alcohol
- 1 c. water
- 1 tbsp. of non-sudsing ammonia (clear ammonia)
Mix the ingredients in a spray bottle. Shake well and apply to glass surfaces, then wipe dry.
Homemade Spray Cleaner
Instructions:
- 1 c. white vinegar
- 1 c. water
Shake well and apply. Use on kitchen counter tops, toilets, bathrooms, bathtubs.
Produce Wash
To remove toxic pesticides from produce, use the following method:
Instructions:
- 2 cups of white vinegar
- 1 cup of baking soda
- Big squirt of all natural dish soap
Add the above ingredients to the sink and then fill it with hot water.
- Allow your produce to soak in the solution for about 20 minutes. You may see a white film rise to the top – this is pesticide being lifted from the produce. (Note: if your produce is something that will wilt, like lettuce, use cold water for this process.)
- Drain the sink and rinse your produce well under running water, if possible.
- Take a clean cloth and scrub the outside of the fruit of vegetables. If you can still see a film on them, clean out your sink with vinegar and repeat the process.
Related Reading:
- Vitamin D: The Secret Weapon in Fighting Influenza.
- Techschmeck’s 2010 Reviews on Compact BOB Items
- Fight the Cold: Homemade Pocket Warmers
- It Tastes Just Like Chicken!
- Urban Gardening: Grow Anywhere!
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