Foodborne illnesses are a significant concern after natural disasters due to potential disruptions to sanitation, water supply, and food safety.
Natural disasters like floods, hurricanes, or earthquakes can compromise the safety of food and water. Here are key points to consider protecting yourself and your family from foodborne illnesses in such situations:
- Water Safety: Assume tap water is unsafe until public health officials confirm otherwise. Use bottled water that you haven’t personally opened for drinking, cooking, and hygiene. If bottled water is unavailable, boil water for at least one minute or treat it with water purification tablets.
- Food Spoilage and Storage: Refrigerated foods should be safe for up to four hours after a power outage if the fridge door remains closed. Foods in a full, unopened freezer can last for about 48 hours, and in a half-full freezer for 24 hours. Discard any perishable food that has been at temperatures above 40°F (4°C) for more than two hours.
- Handling Contaminated Foods: Discard any foods that have encountered floodwaters, even if they are in sealed packaging. Be wary of external packaging like cardboard boxes and paper; if these are wet, assume the contents are compromised. Thoroughly inspect canned goods, and discard any with signs of swelling, leaks, or damage.
- Cross-Contamination: Avoid letting potentially contaminated surfaces or utensils encounter food. After a natural disaster, kitchen surfaces, utensils, and food storage areas should be thoroughly cleaned and disinfected.
- Food Preparation Hygiene: Wash hands with safe (boiled or bottled) water before and after food handling. Use clean water to wash fruits, vegetables, and any other food items before consumption. Prefer cooking over eating raw produce during these times, as heat can kill many harmful organisms.
- Symptoms of Foodborne Illness: Be aware of symptoms such as nausea, vomiting, diarrhea, abdominal pain, and fever. Seek medical attention if symptoms are severe or persistent.
- Follow Local Health Guidance: Stay informed by listening or checking alerts from local public health officials about food and water safety, including which supplies are considered safe or unsafe.
By adopting these precautions, you can significantly reduce the risk of foodborne illnesses after a natural disaster. Always prioritize safety when in doubt about the cleanliness and safety of food and water.