Flooded Food Recovery

Flood waters may carry contaminants such as silt, raw sewage or chemical waste. Disease bacteria in the water also can contaminate any food it touches. If you have experienced flood conditions, follow these guidelines:

• Save undamaged commercially canned foods (except as noted later).
• Do not use home-canned foods that have been covered with flood water.
• Commercial glass jars of food are safe if the containers are sanitized (except as noted later).
• Remove the labels from jars and cans and mark the contents on can or jar lid with indelible ink.

To sanitize jars, cans, dishes and glassware, wash in a strong detergent solution with a scrub brush. After washing, immerse them in a solution of 2 teaspoons chlorine bleach per gallon of room temperature water. Air dry before using. If needed, clean empty glass also may be sanitized by boiling in water for 10 minutes. To sanitize metal pans and utensils, boil in water for 10 minutes.

Discard wooden and plastic utensils, baby nipples, pacifiers and any other porous nonfood items that are used with food.

Discard the following foods:

• Meat, poultry, fish and eggs
• Fresh produce
• Preserves sealed with paraffin
• Unopened jars with waxed cardboard seals such as mayonnaise and salad dressing
• All foods in cardboard boxes, paper, foil, cellophane or cloth
• Spices, seasonings and extracts
• Home-canned foods
• Opened containers and packages
• Flour, grain, sugar, coffee and other staples in canisters
• Dented, leaking, bulging or rusted cans