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Food Safety in a Disaster Adapted by: Jason M. Behrends, Ph.D., CCS Mississippi State University.

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Presentation on theme: "Food Safety in a Disaster Adapted by: Jason M. Behrends, Ph.D., CCS Mississippi State University."— Presentation transcript:

1 Food Safety in a Disaster Adapted by: Jason M. Behrends, Ph.D., CCS Mississippi State University

2 Course Work Module I –Facts About Food and Floods Module II –Preparing Food During a Power Failure Module III –Meal Preparation and Food Safety After a Flood

3 Module I –Is Food Safe to Eat? Contact with flood water Contact with water from broken pipes –Module 1 Identifies safe food

4 Module I Undamaged canned foods may be saved Cleaning methods –Label with permanent ink –Remove paper labels –Wash and scrub –Soak in bleach –Air dry Dispose can if contacted with waste –When in doubt, THROW IT OUT!

5 Module I Pantry/Fresh foods should be disposed if contacted by flood water. Flood water may carry sewage, oil, or other wastes. If left out, cold foods should be trashed.

6 Module I Water for Drinking, Cooking, or Cleaning –Consider all water unsafe! –Public Announcements –Boil Water to prevent contamination by: Viruses Bacteria Parasites –Contact local health department

7 Module I Discard these products –Fresh produce –Jarred foods –Containers with: Cork Wax Pap tops Peel off tops Wax seals –Cardboard boxes –Canned foods if: Dented Rusted Leaking Bulging Home-canned –Spices/seasonings –Open containers –Dry goods and stables

8 Module I Consumer Tips –Cold foods <40F –Hot foods >140F –Perishable foods out < 2hrs. –Keep it clean

9 Module I Power outage –2-3 hrs. in refrigerator –Freezer Full freezer – 2 days Half-full – 1 day Safe to refreeze with ice crystals

10 Module I Power Outage –Don’t rely on appearance –Bacteria multiplies after 2 hrs. at room temp. Discard these after two hours above 40F  Raw meat  Milk/cream, yogurt, soft cheese  Cooked pasta  Eggs  Meat pizza/lunch meat  Casseroles  Soups  Mayonnaise  Cookie dough  Cream-filled pastries

11 Module I Foods generally safe above 40F after a few days –Butter/margarine –Fresh fruits/vegetables –Dried fruits –Jelly, sauces –Hard cheeses Discard due to signs of mold or odor Higher temps. = Faster spoilage rate

12 Module I Clean the kitchen –Scrub and sanitize Chlorine solution –Sanitize dishes and glassware Boil metal utensils –Discard wooden and plastic utensils Including baby bottle nipples and pacifiers These absorb and hide bacteria –Wash linens in hot water Use chlorine bleach

13 Module II During Power Failure –Change cooking and eating habits No heat No refrigeration Limited water –Health risks from contaminated or spoiled food may increase

14 Module II When preparing food during a power outage, follow these guidelines: –Save Fuel –Conserve Water –Observe Health Precautions –Freezer and Refrigerator Food Safety

15 Module II Save Fuel –Cook time Choose foods that cook quickly Use no-cook (ready to eat) meals –Alternative cooking options Fireplace Hot plates Candle warmers Camp stoves

16 Module II Frozen foods –Do not cook unless enough heat is available –Require more heat than canned goods –Leave in freezer if power is off Canned foods –Commercially canned foods can be eaten from the can –Do not use home canned without boiling for ten minutes

17 Module II Conserve Water –Save liquids from canned vegetables. Use these liquids fro water in cooked dishes. –Drain and save juices from canned fruits. Use the juices for water in salads and drinks.

18 Module II Observe Health Precautions –Boil water used for cooking for 10 min. –Without refrigeration: Open only enough for one meal Some can be kept shortly without refrigeration Packaged survival foods are safe Do not serve foods that spoil easily –Ex: »Meats »Hash »Custards »Meat pies

19 Module II Do not use fresh milk –Canned milk keeps safe for hours –For baby’s milk pen a fresh can for each bottle –Use only disinfected water to mix powdered milk –W/o safe water, use canned or bottles juices

20 Module II Food Preparation –Eat foods in their original containers –This eliminates sanitation and dishwashing issues

21 Module II Food Safety of Frozen Foods –Anticipating power failure or flood Set refrigerator and freezer to coldest –If water enters freezer Dispose of all foods not sealed airtight

22 Module II Keep Freezer Closed! –Food may last 2-3 days –Well insulated 4 cu.ft.freezer food will not spoil in <3 days –12-36 cu. Ft. freezer food will not spoil in <5 days or longer –Open freezer only to move food or add dry ice.

23 Module II Thawing Rate –When closed most freezers will stay below 40F for 3 days –Thawing rate depends on: Amount in freezer Type of food Temperature of food Insulation of the freezer Size of freezer Do not put hot foods in freezer –Cover and dispose of in 2 hrs.

24 Module II Emergency measures –KEEP DOOR CLOSED –Move food to locker plant if possible Check with plant Wrap and store in cooler Rush food to plant Make preparations with plant in advance of an emergency

25 Module II If locker plant is not available –Leave in freezer and cover freezer –Do not cover air vents –Use dry ice –Can the food

26 Module II When food has thawed –Food quality is diminished –Red meats are affected less –Food may be refrozen if ice crystals are present –If temp. > 40F, throw away

27 Module II Treating thawed foods: –Fruits Refreeze if still good Fruit starting to ferment is safe –Frozen dinners Do not refreeze if thawed

28 Module II Vegetables –Do not refreeze if thawed –Bacteria multiply rapidly –Spoilage begins before odor is present –Refreeze only if ice crystals are present in package –When in doubt, THROW IT OUT!

29 Module II Meat and Poultry –Unsafe when they start to spoil –Discard if odor is present –Discard above 40F –Discard stuffed poultry –Immediately cooked unspoiled meat or poultry –Cooked meat can be refrozen

30 Module II Fish and Shellfish –Extremely perishable –Do not refreeze unless ice crystals are present throughout

31 Module II Dry Ice in a Power Failure –Helps prevent spoiling –More dry ice = longer the food stays frozen –Expensive/ hard to find –Locate a source before a disaster –Can be located from: Dairy Cold storage warehouse Power company can locate a source

32 Module II Dry Ice Usage –Handling and usage guidelines: Wear gloves 2-3 lbs./cu.ft. Move products from freezing compartment to storage area. Put board or cardboard on top of food Put dry ice on top of boards

33 Module II Dry Ice Usage –Cover Freezer –Do not block air vents –Open windows or doors to let gas escape

34 Module II Safety of Refrigerated Food After a Power Failure –Meats, poultry, and seafood should be left out no longer than 2 hrs. –If leaving home without ice Take cold salad ingredients Eat upon arrive Throw leftovers away

35 Module II Safety of Refrigerated Food After a Power Failure –Cook all unspoiled meat immediately and keep above 140F –Large pieces will not spoil as easily –Sausage is easily contaminated –Raw chopped meats spoil quickly Dispose after 12 hours with no power Do not trust your sense of smell

36 Module II Safety of Refrigerated Food After a Power Failure –Milk spoils quickly Throw it out Use for baking –Creamed foods and chopped meats spoil quickly and can easily cause foodborne illness. –Any product high in protein and moisture should not be transported without ice

37 Module III Food Preparation Safety After a Flood –Contaminated foods –Food to discard –Other packaged foods –Foods to keep –Disinfecting cans and glass jars –How much bleach to use for purifying water –Flooded garden produce –Immature produce –Mature produce –Produce disinfecting measures

38 Module III Flood-Contaminated Foods –Floodwaters carry: Silt Raw sewage Oil Chemical wastes Bacteria –Thoroughly examine all food When in doubt, throw it out!

39 Module III Food to Discard –Opened containers –Unopened jars with waxy seals –Seasonings/spices –Flour, grains, and sugars –Paper box products –Dented cans

40 Module III Food to Discard –Do not try to save any of these foods: Jams sealed with paraffin Containers with non-sealed lids Bottled beverages Foil packages Fresh fruits and vegetables Home canned foods

41 Module III Other Packaged Foods –Metal drums/wooden barrels Examine for leaks Destroy containers –Examine foil or cellophane containers Discard if : –Caked inside –Stained –Any evidence of water contamination

42 Module III Food to Keep –Safe food: Undamaged tin cans Boil cans for extra safety Potatoes –Wash and sanitize –Dry and peel before cooking Citrus Fruits –Wash and sanitize –Peel and heat to 160F for 10 min. Apples and fruits that can be sanitized and sealed

43 Module III Disinfecting Cans and Commercial Glass Jars –Must be sanitized and washed –Inspect and destroy if damaged –Remove labels and all silt –Soak 15 min. in cold chlorine solution –Remove and rinse –Store to avoid further contamination

44 Module III Other ways to disinfect cans and jars –Immerse in sterilizing solution and rinse –Boil for 10 min., dry and relabel NOTE: Chlorine and other sterilizing solutions are poisonous. Use extreme caution. How much bleach to use for purifying water. Amount of chlorine in bleach Volume of bleach to add to one quart of water Volume of bleach to add to one gallon of water 2%2 tsp2 tbsp plus 2 tsp 4%1 tsp1 tbsp plus 1 tsp 5%¾ tsp1 tbsp 6%½ ts[2 tbsp

45 Module III Flooded Garden Produce –Some produce will be unsafe to eat –Safety depends on Kind of produce Maturity of produce Time of year Flooding severity Flood duration Water bacterial content Probability of other contamination

46 Module III Immature Produce –More than two weeks immature at the flooding time should be safe by ripening time –Disinfect and cook for additional safety before eating

47 Module III Mature Produce –Avoid using if possibly contaminated unless: They can be disinfected Peeled Thoroughly cooked

48 Module III Some fruits and vegetable are more susceptible than others to bacterial contamination. –Leafy vegetables are highly susceptible to bacterial contamination –Do not pick contaminated strawberries –Root, bulb, and tuber crops are less likely to be contaminated Disinfect, peel and cook before eating

49 Module III Thoroughly wash, disinfect, and cook any produce before eating. –Wash in strong detergent solution –Soak min. in chlorine solution –Rinse thoroughly –Peel and cook

50 Questions


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