Yearly news of flooding around the world show how devastating flood is, indiscriminately damaging any property along its way. No one can stop a flood, but there are many ways to keep flood damage to a minimum. One of this is salvaging flood-damaged food items. While some of the foods submerged in floodwater can still be salvaged, certain contaminated foodstuffs cannot be salvaged and should be destroyed.
Salvaging flood-damaged canned goods
During flood cleanup, examine each canned good carefully. Check for any sign of damage such as leaking, bulging, pitting, swelling, fracture, rusting, crushing, puncture, or denting. Water damaged cans should be immediately disposed of.
Canned goods that show no signs of damage can still be salvaged but need to be cleaned and disinfected before the contents can be safely used. First, remove the labels, then mark the cans using an indelible marker so it would be easy to identify each after cleanup and disinfection. Wash cans with hot water and soap, then rinse with clean, drinking water. To disinfect, place the canned goods in a pan of water. Bring to a boiling point, then continue boiling for 2 minutes. (An alternate way to disinfect is to soak the cans in a gallon of water mixed with 1 tablespoon of unscented chlorine bleach for 15 minutes.) Air dry cans for an hour.
Salvaging flood-damaged foods in rigid plastic container
Foods in rigid plastic container can be salvaged only if they have not come into contact with floodwater. If the containers have soil, rust, pit, or other signs of defect around the closure, then the items should also be discarded. Coffee, sugar, and milk should be destroyed, unless they are in hermetically sealed cans.
Salvaging flood-damaged foods in boxes
Foods that are not kept in waterproof container should be discarded if they have come into contact with floodwater. Juice, milk, baby formula, chicken stock, and other foods stored in cardboard boxes belong to this category.
Salvaging flood-damaged bottled foods
Bacteria can easily contaminate content of non-airtight containers. Beverages with twist caps, screw caps, snap lids, pull tops, crimped caps, or cork not covered with foil or wax should be thrown out as it would be difficult to prevent bacteria from spreading into the food when opening these types of containers.
Salvaging foods in the freezer
During flood, electricity is often down for hours or for days. When sorting out foods to salvage, smell and appearance shouldn't be your yardstick of measure. If electricity has been out for 6 hours and more, discard foods that require refrigeration such as milk, pudding, fish, and eggs.
Perishable foods such as poultry and meat and dairy products that have been kept in 41 degree Fahrenheit for more than 2 hours should be discarded. As soon as power returns, refreeze foods that still contain ice crystals or if the refrigerator thermometer reads 40 degree Fahrenheit or below.
Hard cheeses, salad dressing, mayonnaise, mustard, catsup, and other condiments that need to be refrigerated after opening can be salvaged and refrigerated if they have not come into contact with floodwater. Some foods can be refrozen even if electricity is down for more than a day. These include your breads, cakes, cookies, and frozen juices.
Vegetables, fresh fruits, poultry, meat, home canned foods, flour, and medicines that have come into contact with floodwater should also be destroyed. Not sure whether the food can be salvaged or not? The rule of the thumb is: “When in doubt, throw it out.”
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