Cami Wells: When flooding occurs keep food safe

 Due to all of the recent storms, you may have flooding in basements and other storage areas.

Follow these steps to keep your food safe during and after flood conditions:

-- Do not eat any food that may have come into contact with flood water.

-- Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home-canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.

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

-- Undamaged, commercially prepared foods in all-metal cans and "retort pouches" (like flexible, shelf-stable juice or seafood pouches) can be saved if you remove the labels (if they are the removable kind, since they can harbor dirt and bacteria); brush or wipe away any dirt or silt; thoroughly wash the cans or retort pouches with soap and hot water and rinse; sanitize cans and retort pouches by immersion by placing in water and allow the water to come to a boil and continue boiling for 2 minutes or placing in a freshly-made solution consisting 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 for a minimum of 1 hour before opening or storing. If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marking pen.

Food in reconditioned cans or retort pouches should be used as soon as possible.

--Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and hot 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 drinking water.

-- Thoroughly wash counter tops with soap and hot water. Rinse, and then sanitize 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.


 Cami Wells is a Hall County extension educator for home economics.