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Hurricane Katrina Aftermath: Keeping Food Safe During Flooding and Power Outages |
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Susan Conley (301) 504-9605
Matt Baun (301) 504-0235
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| Editor's Note: This page was updated on Sep 13, 2005 to clarify some of the
recommendations listed in the sidebar and the sanitizing instructions under "Food Safety and Flooding."
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WASHINGTON, Aug. 29, 2005 - The U.S. Department of Agriculture is providing recommendations in the
aftermath of Hurricane Katrina, which has caused widespread flooding and power outages in Gulf Coast states.
Distribution of this important public health information will help minimize the potential for foodborne illnesses due
to power outages or flooding.
In response to this public health emergency, USDA is extending the hours of the USDA Meat and Poultry Hotline
this week in order to accommodate consumers' questions and concerns 24 hours a day. Callers to the hotline will be able to speak
to a live-operator who will be able to provide them with answers to their food safety questions. The Hotline number is
1-888-MPHotline.
Food Safety and Power Outages
- Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. Each time the door is opened, a significant amount of refrigeration is lost.
- The refrigerator will keep food safely cold for about four hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full and the door remains closed.)
- Food may be safely refrozen if it still contains ice crystals or is at 40° F or below.
- Never taste a food to determine its safety!
- Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for two days.
- If the power has been out for several days then check the temperature of the freezer with an appliance thermometer or food thermometer. If the food still contains ice crystals or is at 40° F or below, then the food is safe.
- If a thermometer has not been kept in the freezer then check each package of food to determine its safety. If the food still contains ice crystals, then the food is safe.
- Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after four hours without power.
Food Safety and Flooding
- Drink only bottled water if flooding has occurred.
- Discard all food that came in contact with flood waters, including canned goods. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.
- Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by either (a) boiling them in clean water or (b) immersing them for 15 minutes in a solution of one teaspoon of chlorine bleach per quart of water.
- When in Doubt, Throw it Out!
Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854). The
hotline is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday.
Recorded food safety messages are available 24 hours a day.
Consumers can also ask safe food handling questions by logging on to FSIS' online automated response system called "Ask Karen," on the Food Safety and Inspection Service's Web site, www.fsis.usda.gov. E-mail inquiries can be directed to
MPHotline.fsis@usda.gov.
Additional information about USDA's food safety efforts can be accessed on the FSIS Web site.
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| FOOD SAFETY AND FLOODING |
THROW AWAY
Throw away ALL the following that came in contact with flood waters:
- Canned Foods
- Store bought canned goods.
- Home canned foods.
- Preserves sealed with paraffin.
- Opened and unopened jars with waxed cardboard seals such as mayonnaise and salad dressing.
- Foods in cardboard boxes, paper, foil, cellophane and cloth.
- Food in canisters such as spices, seasonings, extracts, flour, sugar, grain, coffee and other staples.
- Meat, poultry, eggs and fish.
- Fruits and vegetables.
- Wooden cutting boards.
- Plastic utensils.
- Baby bottles, nipples and pacifiers.
SAVE
- Canned foods that did not come in contact with flood waters.
- The following items that came in contact with flood waters can be treated by washing with
hot soapy water AND sanitizing by either (a) boiling in clean water or (b) immersing for 15
minutes in a solution of one teaspoon of chlorine bleach per quart of water:
- Metal pans
- Ceramic dishes
- Metal utensils
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