How to protect our food during a disaster

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How to protect our food during a disaster

Around Osceola

Wednesday, 06 July 2011 00:00

By Gabriela Murza
For the News-Gazette
If you have ever been through a bad storm, prolonged power outage, or a flood, you know that damage to your property can be severe. Sometimes you can fix or replace items, but there are those instances where the damage is too great to salvage your belongings. Living in Florida, we are always dealing with hurricanes, thunderstorms and power outages, so it is extremely important to have a plan before a disaster hits.
In addition to stocking up on water, batteries and canned goods, it is important to think about the food that is in your refrigerator and freezer. There are ways to protect your food so that it stays safe to eat for as long as possible.
First and foremost, if you know that a storm is on its way, turn the temperature down in your refrigerator. It should always be set at 40 degrees F or below, but lower it another two to four degrees before a storm. Restock your pantry so that all dry goods are off of the bottom shelf. This will prevent contamination if they are exposed to flood water.
Freeze items that you may not need, like milk, leftovers and fresh meat because the freezer holds the temperature for a longer period of time than the refrigerator. The refrigerator will keep food cold for about four hours if unopened; a full freezer will keep food safe for about 48 hours (24 hours if half full). To keep food fresh as long as possible, open the door only when necessary. Make a list of all items in the refrigerator and freezer a few days ahead of time and post it on the outside.
If you are without power for more than four hours, some food might be lost. Do not taste food to determine its safety. To get a complete list of which foods are safe to keep and which are not, visit www.fsis.usda.gov and search for “A Consumer’s Guide to Food Safety: Severe Storms and Hurricanes”. In general, discard refrigerated perishable items after four hours without power. Frozen food is safe to refreeze if it has ice crystals in it or is at 40 degress or below. When in doubt, throw it out.
As for canned goods, inspect all cans that may have been exposed to flood water or other damage. Throw them away if you see swelling, leaks, punctures, extensive rusting or dents that prevent stacking or opening with a manual can opener. For the good cans, rinse and sanitize them before opening to prevent contamination from outside sources using the following steps: 1) rinse with soap and hot water, 2) brush away dirt, 3) rinse again to make sure all soap is off, then 4) sanitize by either a) immersing in water, letting it come to a boil, and continue boiling for another two minutes or b) immersing it for 15 minutes in a solution of one tablespoon of unscented liquid bleach per one gallon of water. Let it air dry for at least one hour before opening or storing.
Regarding safe drinking water, if you do not have bottled water or access to clean water, boil it for one minute, let it cool, then store in clean containers. If you cannot boil water (as during a power outage), use 1/8 of a teaspoon of unscented liquid bleach per gallon of water, stir well, and let it stand for 30 minutes before consuming or storing in a clean container. Be prepared to have a three day supply: one gallon for drinking, a half gallon for cooking and a half gallon for hygiene purposes per person. All water must be sanitized before it is used.
For more information, visit www.fsis.usda.gov or edis.ifas.ufl.edu and search for “Disaster Food Safety”.
You also can all Osceola County Extension Services at 321-697-3000 to speak to someone directly.
Gabriela Murza is a Family and Consumer Sciences/4-H extension agent with University of Florida/IFAS Osceola County Extension Services.