This is How to Avoid Risk of Flood Contaminated Food

Even if no flood waters covered the freezer or seeped inside, some foods could also be unsafe thanks to power failure . The amount and sort of food inside the freezer will determine whether it are often saved. A full, freestanding freezer will occupy freezing temperatures about two days; a half-full freezer about at some point.

How long the food during a freezer will stay frozen also depends upon:

If the meat has been completely thawed and does not have a questionable odor, it should be used immediately. Meat, poultry and fish should be discarded if there are any signs of spoilage. Thawed foods are often safely refrozen in two situations. First, if it still contains ice crystals. Second, if it's thawed, but remains cold (about 40 degrees F) and has been kept at refrigerator temperature less than one or two days. Partial thawing and refreezing reduces the standard of foods, especially fruits and vegetables.

Avoid Risk of Flood-Contaminated Food

If all of the food wasn't faraway from the basement and off kitchen and pantry shelves, Patricia Redlinger, Iowa State extension food science specialist, cautions about the danger of using food that has are available contact with flood water.

"Food contamination is usually a drag after a flood because flood water can carry silt, raw sewage, oil or chemical wastes," Redlinger says. "Flood waters can carry the danger of typhoid or other dangerous diseases. Filth and disease-causing bacteria can contaminate any food the water comes in contact with and make that food unsafe to eat."

Metal cans of food that are freed from dents or rust are often saved if they're handled properly before opening. Remove the labels and re-label each can with a permanent marker. Examine cans for leaks or bulges. Destroy if the seal was broken or the can has bulged. Wash the unopened cans during a strong detergent solution. Use a brush to remove all silt. 

Them, immerse the scrubbed containers during a lukewarm solution of chlorine for one minute. (Use 1 tablespoon of household chlorine bleach to every gallon of water.) Allow cans to thoroughly air-dry before opening or storing during a clean, dry, disinfected place.

Fresh fruits and vegetables should not be saved. 

Do not attempt to save the subsequent foods if flood water has covered, dripped on or seeped into the package.

Discard any porous (wood, plastic, rubber) non-food items that are used with food or are available contact with the mouth, like bottle nipples, pacifiers, plastic storage containers, wooden dishes, disposable silverware or plastic utensils.

Glass and china dishes, metal and glass cookware, glass baby bottles and empty canning jars are often saved. Wash them during a strong detergent solution; remove all filth and dirt . Disinfect china and glass dishes during a chlorine solution, following an equivalent method as above. Disinfect metal pots, pans, utensils and silverware by boiling in water for 10 minutes.