Objectives
General Emergency Procedures
Emergency Water
Disinfection of Cookware/Dishes/Glassware/Utensils/Food Preparation Area
Food/Non-Food Items to Discard After A Flood
Foods to Keep
Handling Thawed or Partially Thawed Foods
Canned Foods Containers
Foods Covered by Water Which May Have Contained Industrial Waste
Bibliography
Consensus Panel
Have a plan, preferably written, and review it frequently with those in your household.
Make a list of items which are absolutely essential for your family’s needs; for example, special medications or foods needed by diabetics or others with health problems. Store non-perishable supplies in an easy-to-carry container. Keep a small version of your Disaster Supply Kit in the trunk of your car. Some shelters will have food, others will not. Take food, water and disaster supplies with you to the evacuation center or shelter. Take snacks for the first 24 hours.
If your freezer is not full, freeze clean containers of water to fill some of the space and slow temperature increase in case of a power failure.
1-B Returning Home
Have unscented liquid chlorine bleach available for decontamination of water and other items in the home. See section 2 for instructions for decontamination of water.
Examine or have someone examine electrical, plumbing and structural systems of your home for damage and safety. Check water supply, stored and frozen foods. Discard or decontaminate unsafe items (see sections 5,6, and 7).
Locate a source of dry ice in case of power failure.
Have wells, springs and cisterns tested for safe use.
1-C General Information
Flood waters may have buried or moved hazardous chemical containers from their normal storage place, including solvents, aerosol cans and industrial chemicals. Waters also may carry silt, raw sewage, oil, or chemical waste.
Water from hot water heaters may be used as a reserve supply of fresh waters if plumbing fixtures and water heater are not submerged by flood. Main water line must be closed. If doubt exists as to safety, do not use without decontamination.
Water from the toilet tank may be used for drinking unless a chemical tank cleaner has been added to the water.
Waterbeds hold up to 400 gallons of water, but some water beds contain toxic chemicals that are not fully removed by purifiers. If used as an emergency water resource, drain it yearly and refill it with fresh water containing two (2) ounces (1/4 cup) of bleach per 120 gallons of water. Do not add algicides or other additives (with the exception of chlorine bleach) if this water is to be used as a water reserve. Before use, water should be boiled.
2-B Rainwater, Streams, Lakes, Rivers, Wells, Cisterns
When all other water sources have been exhausted, rainwater, rivers, streams and lakes can be used for emergency outdoor water sources. Be sure to purify the water before drinking it.
During FLOOD, Consider all water unsafe! Listen for public announcements about the safety of your local water supply before using any water for drinking, cooking or cleaning. Purify, preferably by boiling for ten (10) minutes.
2-C Water Purification: Boiling
How to Boil and How Long (minutes)
Water that is microbiologically safe can be stored “as is” in thoroughly cleaned and sanitized containers (see section 3 for instructions).
Contaminated water should be allowed to sit before boiling to permit suspended particles to settle to the bottom. The water should then be filtered using several layers of paper towels or clean cloth.
Boiling is the safest method of purifying water and ensures destruction of bacteria and some protozoan organisms such as Giardia and Cryptosporidium that are resistant to chemical sanitizers.
Water should be brought to a rolling boil for ten (10) minutes and allowed to cool. Water should be dispensed promptly into clean, sanitized containers and tightly sealed.
Caution:
If water has been contaminated by a chemical spill disaster, boiling will not remove chemicals.
2-D Water Purification: Chlorine It is not necessary to treat water for storage, if the water comes from a safe water supply. If stored properly, this water should have an indefinite shelf-life, but you may want to rotate and replace this water every 6-12 months with fresh, safe water.
To kill and prevent the growth of microorganisms, purify water with liquid bleach that contains 5.25 percent sodium hypochlorite and no soap. Some containers warn, “Not For Personal Use.” You can disregard these warnings if the label states sodium hypochlorite is the only active ingredient and if you use only the small quantities in these instructions.
| Purification of Drinking Water With Chlorine Bleach* | |||
| Type of Water | Chlorine Bleach | Amount of Chlorine Bleach to Purify | Time Required for Treatment |
| Clear/Cloudy | 5.25% | 4 drops/quart | 30 minutes |
| Waterbed | 5.25% | 1/4 cup / 120 gallons | 30 minutes |
*Chlorine bleach should have sodium hypochlorite (5.25%) as the only active ingredient.
2-E Water Purification: Iodine Iodine is available as tablets and as “Tincture of Iodine.” Use one (1) iodine tablet per quart of water; two (2) tablets per quart if water is cloudy. “Tincture of Iodine” should have 2% U.S.P. iodine (read label). If concentration is weaker or stronger than 2%, adjust amount to be added by the following formula: Drops of Iodine = 80 per GALLON (%tincture of iodine)
| Purification of Water With Iodine - 2 Percent U.S.P. | ||
| Type of Water | Amount of 2%U.S.P. Iodine per Gallon | Time Required for Treatment |
| Clear Water | 2 drops | 30 minutes |
| Cloudy Water | 40 drops | 30 minutes |
Seal container holding iodine-treated water, let stand 30 minutes. This water supply is safe for an indefinite period. Avoid recontamination after opening.
2-F Water Storage
Caution:
If your water supply has come in contact with flood water, you must thoroughly clean and sanitize the container and purify the water again before using it for drinking, cooking, brushing teeth or dish washing.
Purified water is safe for an indefinite period. Avoid recontamination after opening.
Water that is microbiologically safe can be stored “as is” in thoroughly cleaned and sanitized containers (see section 3 for instructions).
2-G Water Storage: Amounts Needed
Normally active, healthy adults and children should have at least one (1) gallon of water per person per day for drinking. Additional water is needed for food preparation and hygiene. Store at least ˝ gallon per person per day for these purposes. Store at least a two-day supply or as much as space allows.
In hot environments, store two gallons per person per day for drinking water. Children, nursing mothers and people who are ill may need more than normal amounts of water.
2-H Bottled Water
Commercially bottled water is best to use, if possible. Store in cool, dry, dark place.
2-I Ice
Unless you are absolutely certain that ice is free of contamination, ice should not be used in drinks or in direct contact with foods. If ice is to be melted for drinking, decontaminate melted ice as described for other types of water in 2-C, 2-D, and 2-E. Do not consume dry ice.
Fresh fruits and vegetables which come in contact with flood waters are not safe to eat.
Discard all foods except commercially canned foods in undamaged metal containers. Pull-tab cans may be kept if sanitized properly, i.e., in chlorine solution (see section 7-D).
4-B Non-Food Items Which Have Come In Contact With Flood Water
Discard the following:
Fresh fruits, vegetables and garden produce exposed to flood water are not safe to eat. Do not attempt to disinfect, save or preserve crops -- not even root crops.
If plants survive, the new produce that forms on them after the flood waters have receded is safe to consume. It will take about a month for garden to become clean.
5-B Foods to Keep -- After A Power Outage Not Related to A Natural Disaster
Refrigerator and Freezer
FIRST, use perishable food from the refrigerator.
THEN, use foods from the freezer. To minimize freezer door openings, post a list of freezer contents. In a well-insulated freezer, foods will have ice crystals in their centers (meaning foods are safe to eat) for at least two days. See section 6-D
FINALLY, begin to use non-perishable foods and staples. These foods are considered more stable than most perishable foods:
Foods that cannot be refrozen, due to lack of facilities, but are safe to use (See Section 6-D) may be canned immediately. Can the food under sanitary conditions and with proper equipment using time/temperature/pressure recommended by canning guides.
Foods that contain ice crystals may be refrozen.
Thawed foods that do not contain ice crystals and have been kept at 40°F or below two (2) days or less, may be cooked, then refrozen or canned.
6-B Handling Food After A Fire
Refrigerators and freezers left closed hold their temperature for a short time. Do not attempt to refreeze food that has been totally thawed and allowed to go above 40°F for more than two (2) hours.
Discard food, beverages and medicines that have been exposed to heat, fire chemicals, smoke, soot or have been charred. Treat foods exposed to water from fire fighting as you would treat food exposed to flood water. Foods stored in refrigerators or freezers can be contaminated by fumes if refrigerator seals are not air-tight.
Even if a food is initially considered safe, throw it out if it has an off-smell or off-flavor when it is prepared.
6-C Dry Ice Usage: Power Outage
Caution:
Avoid direct contact of dry ice with skin. Dry ice will burn skin and is not for consumption.
If without power more than one day, dry ice for the freezer will be helpful. Use three (3) pounds dry ice per cubic foot of freezer space.
Provide adequate ventilation for carbon dioxide in areas where dry ice is used. Do not cover air vent openings of freezer.
6-D Refreezing Thawed Foods/Safety or Refrigerated Food: Earthquake/ Power Outage
You cannot rely on appearance or odor to determine whether a food will make you sick.
Generally, food in a refrigerator is safe as long as the power is out no more than a few hours and as long as the temperature does not exceed 40°F for more than two (2) hours. Keep an appliance thermometer in the refrigerator at all times to see if food is being stored at safe temperatures (40°F or below). To retain cold temperature, open freezer or refrigerator door only as often as necessary.
If freezer is not full, group packages together quickly. Group meat and poultry to one side or on separate trays so their juices will not contaminate each other or other foods if the meat and poultry thaw.
Check food for evidence of thawing before refreezing. Food that has or may have thawed during a power outage, and has refrozen before being checked, cannot reliably be examined for damage.
6-E Disposal of Discarded Thawed Food
Place discarded thawed foods in plastic garbage bags. Dispose of thawed food and refrigerated items that are moldy or have an unusual odor or appearance. Dispose with normal garbage pick up or bury at least one foot deep.
Commercially canned foods which have not been exposed to flood water can be eaten straight from the can.
Commercially canned foods which may have been exposed to flood water, that have sealed, airtight metal lids, can be thoroughly cleaned and sanitized and are safe to use after disinfection as described in sections 7-D. Do not use home-canned foods that may have been exposed to flood water.
7-B Commercially Canned or Home Canned Foods: Frozen
Commercially canned food that has frozen in sealed, airtight metal cans is safe to eat if the cans are not bulging, swelling or seeping and the seal is not damaged.
Home and commercially canned food in glass jars that have frozen should not be used due to the possibility of glass fragments in the food and broken seals.
7-C Commercially Canned or Home Canned Foods: Fire
Throw out any canned foods that were charred or near the fire. Heat damage may not be apparent on the outside of canned goods, but extreme heat and chemical fumes can destroy the integrity of the container.
7-D Disinfection: Metal Cans
Cautions:
Do not combine bleach with anything but water.
Use only the concentrations of bleach recommended.
There are two primary methods of disinfection: boiling and using chlorine bleach. Boiling for ten (10) minutes is preferred. However, do not boil cans of carbonated beverages.
Flood: All cans, free of rust or dents, must be washed and sanitized before they are opened. Wash containers in a detergent solution with a scrub brush. Rinse in clean water, if available. Sanitize by immersing containers for fifteen (15) minutes in a solution of two (2) teaspoons of chlorine bleach per quart of water at room temperature. Inspect cans and destroy any which bulge or leak. After sanitizing, remove containers from solution, and air-dry. Re-label. Use as soon as possible, since containers may rust. Store containers where they will not be re-contaminated. For cooking, empty contents and boil for ten (10) minutes before eating.
| Disinfection of Commercially Canned Foods in Glass or Metal Food Contact Surfaces, and Utensils Chlorine Disinfecting Solution or Alternatives for Disinfecting | Disinfection Method |
Immersion Time for Scrubbed Containers |
Water Temperature in Bleach |
| Chlorine | 15 minutes | room temp |
| Boiling | 10 minutes | rolling boil household |
Destroy all foods that were covered by water which may have been contaminated with industrial waste. This includes foods sealed in unopened cans.
| Reference Table | |
| Equivalents by Volume | |
| Measure | Equivalent |
| 1 gallon | 4 quarts |
| 1 quart | 4 cups |
| 1 quart | 2 pints |
| 1 cup | 8 fluid ounces |
| 1 cup | ˝ pint |
| 1 cup | 16 tablespoons |
| 2 tablespoons | 1 fluid ounce |
| 1 tablespoon | 3 teaspoons |
| 1 teaspoon | 5 milliliters |
| 1 milliliter | 20 drops |
Ron Coates, East Tennessee Emergency Coordinator Tennessee Department of Agriculture, Nashville, TN 37204
Gail W. Disney, Ph.D., Professor & Leader, Food, Nutrition & Health, University of Tennessee, P. O. Box 1071, Knoxville, TN 37901
*Frances Ann Draughon, Ph.D., Professor, Food Microbiologist, Food Science and Technology, University of Tennessee, Knoxville, TN 37901
*David A. Golden, Ph.D., Assistant Professor, Food Microbiologist, Food Science and Technology, University of Tennessee, Knoxville, TN 37901
Melinda Hemmelgarn, M.S., R.D., Associate State Nutrition Specialist, Resource Network Coordinator, Food Science & Human Nutrition, Cooperative Extension Service, 301 Gwynn Hall, University of Missouri, Columbia, MO 65211
Tim McDonald, East Tennessee Emergency Coordinator, Tennessee Department of Agriculture, Nashville, TN 37204
William C. Morris, Ph.D., Professor, Food Science & Technology Specialist, University of Tennessee, P. O. Box 1071, Knoxville, TN 37901
John Sanford, Alternate Emergency Services Coordinator, Certified Milk Sanitation Rating Officer, Tennessee Department of Agriculture - Dairy Division, Nashville, TN 37204
Ronald H. Schmidt, Ph.D., Food Scientist, Food Science & Human Nutrition Department, Institute of Food & Agricultural Sciences, University of Florida, Gainesville, FL 32611-0370
Brenda I. Shanks, Program Resource Specialist/Project Assistant, Agricultural Extension Service, University of Tennessee, P. O. 1071, Knoxville, TN 37901
*Microbiologists who proposed initial resolutions for inconsistencies.
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