Spring Flood Waters Can Make Your Water and Food Unsafe
Contact: Beth Calder, Food Science Specialist, 800-287-0274
ORONO, Me.–Rising flood waters can potentially contaminate your water supply and stored foods, and disrupt electrical service to your home, which can affect the food safety of your refrigerated and frozen foods. Follow these guidelines to help ensure food and water safety when returning to your home after the flood waters subside.
Storing Water
Store water ahead for use in emergencies. Boiled water stored in sterilized containers will keep for six months to one year.
Well water contamination
If your well has been flooded or surface water has entered your well, the water needs to be treated with a chlorination treatment. (See UMaine Extension bulletin #7115, How to Disinfect Your Well, or contact your county UMaine Extension office.)
Disinfecting Water
Unless you are absolutely certain your water supply is not contaminated, purify all water before using it for drinking, preparing food, brushing teeth, or washing dishes. If the water contains sediment or floating material, strain it through a cloth before purifying it.
If you have access to heat or power, water can be made safe by boiling. If not, you will have to treat it with chemicals.
Boiling (highly preferred method): Boil water at a rolling boil for 10 minutes to kill any disease-causing bacteria.
Bottled Water: Purchasing bottle water that has not been contaminated by flood water is another option.
Chemical treatment: If you can’t boil water, chemical treatment will kill most disease-causing organisms. Household bleach is a good disinfectant for water. Make sure sodium hypochlorite is the only active ingredient. Do not use bleach that is scented or contains soap. To disinfect water, add 8 drops of bleach to 1 gallon of water and let stand for 30 minutes.
Iodine will also purify water and comes in two forms: tablets and tincture of iodine If using tablets, one iodine tablet can disinfect one quart of clear water; if water is cloudy use two tablets. Tincture of iodine should be at 2 percent U.S.P. strength. Add five drops per liter or quart of clear water and ten drops per quart or liter of cloudy water and allow for water treatment to stand for 30 minutes
Food
Discard any foods that flood water has covered. Also discard any foods that flood water has dripped onto or seeped into the packaging of, or that flood water has contacted directly.
Destroy all foods that were covered by flood water, including home-canned foods. If you have a question about the safety of any item, dispose of it. Commercially canned foods that do not have dents, swelling or rust can be saved if they are washed and sanitized properly before opening the can. For added safety, boil food for 10 minutes before eating it. Throw out any cans that have bulges or that you suspect have leaks.
Disinfecting Food Cans
To disinfect undamaged cans, remove paper labels (paper can harbor bacteria) and re-label with a permanent marker. Wash the containers in warm, soapy water and use a brush to scrub surfaces. Rinse well in clean water. Immerse the clean, rinsed containers in a household bleach solution (two tablespoons bleach per one gallon of water)for 15 minutes. Air-dry cans before opening or storing. Use foods from disinfected containers as soon as possible because cans may rust.
Commercially canned foods can also be boiled for 10 minutes as a disinfection treatment, but avoid this treatment for carbonated beverage cans.