University of Wisconsin-Extension
Use
extreme caution when trying to save food after a fire. Food
and utensils damaged by heat, smoke, chemicals or water may
not be safe to use. Food in cans or jars may appear to be
okay. But if it has been close to the heat of the fire, it
may no longer be edible. Heat from the fire can activate food
spoilage bacteria or cause undesirable flavor changes.
Toxic
fumes can contaminate food items as well. Items stored in
permeable packaging should be thrown away. If you detect an
off-flavor or smell in refrigerated foods, dispose of them
as well. Your family's health is not worth the risk.
Be thorough
in inspecting kitchen items for water, smoke, chemical and
heat damage. When in doubt, throw it out.
Throw
out any of these items if they have come in contact with waters
or chemicals used in fire fighting:
a)
Fresh produce, meat, poultry, fish and eggs.
b)
Opened containers and packages.
c)
Containers with peel-off tops, or cork-lined, waxed cardboard
or paraffin (waxed) seals.
d)
All food in cardboard boxes, paper, foil, plastic, cellophane
or cloth.
e)
Spices, seasonings and extracts, flour, sugar and other
staples in canisters.
- Throw
away any items that were charred or near the fire. Heat
damage may not be apparent on the outside of canned goods,
but extreme heat can harm the contents. Throw them away.
- Throw
away any raw foods stored outside the refrigerator like
potatoes or fruit, which could be contaminated by fumes
or chemicals.
- Disinfect
cans that have no heat damage and are free from dents and
rust. Mark contents with an indelible pen, them remove the
label. Clean with detergent and scrub brush. Immerse for
10 minutes in a warm solution of chlorine bleach and water
- 2 tablespoons of bleach per gallon of water.
Refrigerator
and freezer seals may not be air-tight. If food has an off-smell
or flavor when it is prepared, throw it out. If the electricity
is out to the refrigerator or freezer, follow these guidelines:
- Discard
refrigerated meats, seafood, milk, soft cheese, eggs, prepared
foods and cookie doughs if they have been kept above 40
degrees F. for over two hours. Also discard thawed items
that have warmed above 40 degrees F., with the exception
of breads and plain cakes.
- Discard
any refrigerated items that turn moldy or have an unusual
odor or appearance.
- Refreeze
partially or completely frozen foods.
- Cold
but fully thawed, uncooked meat, fish or poultry should
be checked for off-odor. If there is none, cook and eat
or cook and refreeze.
- Discard
combination dishes such as stews, casseroles and meat pies
if they are thawed.
- Refreeze
thawed (but cold) juices, baked goods, and dairy items such
as cream, cheese and butter.
- Do
not refreeze thawed vegetables unless ice crystals remain.
Cook and use them if there are no off-odors.
Additional resources:
Your county family living agent, the American Red Cross, the Federal Emergency Management Agency
Related publications:
UW-Extension Publications- "When the Home Freezer Stops," (B2837);
"Quick Consumer Guide to Safe Food Handling," (BG248);
"Keeping Food Safe," (B3474).
Disclaimer
and Reproduction Information: Information in NASD does not represent
NIOSH policy. Information included in NASD appears by permission
of the author and/or copyright holder. More
NASD Review: 04/2002
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