BOZEMAN 2/9/96 -
Even canned goods need taking care of after the flood, says Montana State University's Extension nutrition specialist.
"Even though you can use many canned goods after they've gotten wet with flood water, you still need to clean them," says Lynn Paul.
Canned goods that are not bulging, leaking or dented can be used after they have been cleaned and sanitized. To do that, first label the top of the can with its contents, then remove the paper labels which can harbor dangerous bacteria. Wash the cans in a strong detergent solution with a scrub brush, paying careful attention to the areas around lids and seams.
The final step with the cans is to soak them in a solution of two teaspoons of chlorine bleach per quart of water that is at room temperature for 15 minutes. After the cans are air dried, you can use them as needed.
Canned goods that are dented, leaking or bulging should be discarded, as should those that have rusted.
While some other "after flood" recommendations may seem common sense, others are not. For instance, you would expect to have to discard all fresh produce that has been in contact with flood water, but you should also discard all glass jarred foods, even those that have never been opened.
Those containers with cork-lines, waxed cardboard, paraffin or peel-off tops are nearly impossible to clean around the seals, says Paul.
Also discard home canned foods, spices and seasonings, flour, sugar, grains, pasta, coffee and other stapled stored in canisters.
If your refrigerator was without power for less than two or three ours, the food in it should be safe unless it was under water. Food in a full, free-standing freezer should be safe for about two days. Half-a freezer full should be okay for up to a day without power.
It is safe to refreeze thawed foods that still contain ice crystals.
"You can't rely on the appearance or odor of a food to determine whether it is safe," says Paul. "Bacteria can multiply rapidly.
If your refrigerator was above 40 degrees for more than two hours, you should discard raw or cooked meat, poultry or seafood; milk, cream, yogurt and soft cheese; cooked pasta and pasta salads; fresh eggs and egg substitutes; luncheon meats; dinner leftovers; mayonnaise, tartar sauce and creamy dressings; cookie doughs and cream-filled pastries.
"Usually butter and margarine are safe without refrigeration for a few days," says Paul. "But if anything looks unusual or has a strange odor, get rid of it!" Remember the important food safety recommendation: when in doubt, throw it out.
Fresh fruits, vegetables, fruit juices, hard or processed cheeses, and opened jelly, relish, taco sauce, barbecue sauce and oil-based salad dressings are usually fine after a few days without refrigeration.
After a flood, everything in the kitchen that was in contact with the flood waters needs to be sanitized. Kitchen counters, shelves, refrigerators, stoves, dishes--all need to be cleaned. First wash with warm soapy water, then rinse and wipe with a solution of two teaspoons of chlorine bleach to one quart of water.
You can sanitize dishes and glassware the same way, and disinfect metal pans and utensils by boiling them in water for 10 minutes.
Be sure to discard wooden spoons and cutting boards, plastic utensils and baby bottle nipples and pacifiers. They may absorb or hide bacteria making them difficult to clean and sanitize.
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