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Contaminated food and water can be a problem following any storm involving flooding. This is because floodwater may carry silt, raw sewage, oil, or chemical wastes. Intestinal disease causing diarrhea and dysentery are the most likely illnesses to be spread from flooding. The parasite, Giardia, and intestinal viruses present in floodwater are most likely to blame. Waterborne transmission of E. coli, Salmonella, and Shigella are also concerns.

When it comes to floodwater, play it safe! Don't drink it, swim, bathe, or play in it and always wash hands thoroughly after exposure to it. Be especially careful to keep children away from floodwater. Protect against cutting yourself and exposing the cuts to the contaminated water. Contamination can be life threatening, or at the least, painful and expensive.

1. Boil at a rolling boil for 3 - 5 minutes.

   This is the most effective way to kill bacteria and parasites. Bacteria and parasites can cause severe illness and even death if they enter the body. However, boiling does not reduce chemical contamination. As the water is allowed to evaporate, chemicals such as nitrate will be concentrated in the water that remains. Therefore, do not boil for a longer time than is recommended.

2. If you are not able to boil the water:

   Add 16 drops, or 1/4 teaspoon, of unscented liquid household chlorine bleach (such as Clorox or Purex) per gallon of water; or 1/8 teaspoon per 2-liter soda bottle of water.

   Thoroughly mix these solutions and let the water stand for at least 30 minutes before using. At the end of this time, you should be able to smell a slight bleach odor. If not, repeat the dose. If you still cannot smell bleach after 15 minutes, try to find another source of water. Make sure the bleach has no active ingredient other than 4 to 6% sodium hypochlorite. Do not use bleach which contains detergents. Unfortunately, it is possible that chlorine will increase the activity of pesticides that are in the water. If the well is near a pesticide storage area that was also flooded, consider the likelihood that poisonous chemicals may be in the well.

   The use of iodine and water purification tablets is no longer recommended. They are included here just in case these are the only methods available to an individual during an emergency.

3. Add 20 drops of 2% iodine per gallon of clear water, or 40 drops per gallon of cloudy water.

4. Add water purification tablets according to directions on the package. These tablets are available from pharmacies and sporting goods stores.

   Thoroughly mix these solutions and let the water stand for at least 30 minutes before using.

This procedure does not protect the well from future contamination. If new contaminated water enters the well after shock chlorination, the well has been re-contaminated, and you will need to repeat the procedure.

It is wise to test the water for bacteria a few weeks after shock chlorination to determine if you have a recurring problem. Contact the Brunswick County Health Department (253-2250, 457-5281, 763-1312, or 1-800-428-4429) for information on water testing and well protection. To determine if you'd like your water tested, request the Extension publication: Should You Have Your Water Tested? AG-473/WQWM-3.

1. Inspect food carefully after a flood. Contamination may occur if filth and disease bacteria in floodwaters cover, drip, or seep into food.
2. Discard all foods packed in foil, cellophane, paper, cloth, or cardboard that have come into contact with floodwaters. Even if the contents seem dry, they may not be safe.
3. Discard all flooded meats, fish, poultry, fresh fruits, and vegetables as well as foods packaged in crown-capped bottles and glass or plastic jars and bottles. Filth from floodwaters can get up under the lip of these lids and contaminate the food. If you are unsure about the condition of the food, throw it away.
4. Only food in sealed, airtight metal cans is entirely safe for use if you carefully disinfect the cans before opening. Choose one of the following steps:
   • Remove labels; use a permanent marker to relabel each can.
   • Wash cans in a strong detergent with a scrub brush to remove all dirt.
   • Disinfect the cans by immersing them in a solution of 1 tablespoon of household bleach (unscented) in 1 gallon of water for 2 minutes.
   • Rinse in clear, clean, disinfected water.
   • Air dry (towels can spread bacteria).
   OR
   • Place cans in boiling water and boil for 10 minutes. Don't worry, cans will not blow up. For this short time period, only the outside of the can will heat up, killing bacteria on the surface. However, it would be dangerous to leave cans in boiling water for a prolonged period of time.

5. Do not attempt to salvage cans that are bulging or damaged. Throw them away -- they are not safe.
6. Home-canned foods that were covered with floodwater are not safe. Throw away the food and sterilize the empty jars and rings. Discard the flat lids.

1. Without power, the refrigerator section will keep food cool between 4 and 6 hours depending on the kitchen temperature. Block ice can be added to keep the refrigerator cold if there's a delay in getting the power back on.
2. A full, well-functioning freezer unit will keep foods frozen for 2 days. A half-full freezer will keep foods frozen 1 day. Dry ice can be added to the freezer unit. Be careful to use gloves to avoid burning the skin and do not breathe fumes.

How long foods stay frozen also depends on:

• The kind of food in the freezer. Meat and other dense foods will not warm as quickly as a freezer full of baked goods.
• The temperature of the food. The colder the food, the longer it will stay frozen.
• The freezer.A well-insulated freezer with good gaskets will keep food frozen much longer than one with little insulation or poor gaskets.
• Size of the freezer. The larger the freezer, the longer food will stay frozen. This is the reason foods in the freezer of a side-by-side or over-under refrigerator may have to be discarded while those in stand-alone freezers may be safe.

Meats that are completely thawed and do not have a questionable odor should be used immediately. Meats, fish, and poultry with any signs of spoilage should be discarded. Thawed meats should be fully cooked to the correct internal temperatures then re-frozen as prepared foods unless they can be used immediately.

• IF they still contain ice crystals.
• IF they are still cold (refrigerator temperature cold, 40oF) and have been at this temperature for no more than 2 days.

Partial thawing and refreezing does reduce the quality of foods, particularly fruits, vegetables, and prepared foods, so mark them and use them as soon as possible. Red meats, except ground ones, are affected less than other foods. Ground meats should be treated as a hazardous food and discarded.

FRUITS AND FRUIT JUICES. Fruits usually ferment when they start to spoil, which won't make them unsafe, but will spoil the flavor. Refreeze them if they smell and taste good or use them in cooking and baking or making jams and jellies.

MEATS. Fresh meats can become unsafe to eat when they start to spoil. Examine each package of food before you decide what to do with it. If the color or odor is poor or questionable, discard it. Be especially careful with ground meats because their contamination level is likely to be higher. If completely thawed, it is best to discard ground meats. Beef, pork, veal, and lamb that show no sign of spoilage may be refrozen. Quality will be lost with refreezing. Meats may also be cooked and frozen as a finished product.

POULTRY, FISH, SHELLFISH, AND COOKED FOODS. Bacteria multiply rapidly in cooked foods so do not refreeze them if they are completely thawed. Discard.

BREADS, CAKES, AND PIES. Freshness will be affected, but they can be refrozen unless they have become contaminated with liquids dripping from other foods that may have thawed. Cream pies should be discarded.

VEGETABLES. Frozen vegetables that are frozen plain (without a sauce) may be cooked and refrozen if they show no signs of spoilage.

ICE CREAM AND OTHER FROZEN DESSERTS. Discard if melted.

• A WORD OF CAUTION ON DISCARDING SPOILED FOOD: IF IT IS UNSAFE FOR HUMAN CONSUMPTION, DO NOT FEED TO YOUR PETS. EITHER SECURE IT IN A PLASTIC GARBAGE BAG FOR PICK-UP OR BURY IT WHERE ANIMALS WILL NOT DIG IT UP.

1. Wash all china and glass dishes and cups and pots and pans that have been covered by floodwaters with hot soapy water and a brush to remove dirt. Any piece of equipment that can be taken apart should be cleaned in pieces. Rinse well and dip in a sanitizing bleach solution (1 tablespoon unscented household bleach per gallon of water) for 2 minutes. Rinse in clean water. Dishes with deep cracks or chips should be discarded.
2. Plastic cookware, utensils, plates, dishes and cups, and wooden utensils and bowls cannot be disinfected if exposed to floodwater. Plastic baby bottles and nipples, Tupperware, and other plastic containers must be thrown away.
3. Kitchen utensils made of iron will probably be rusted. Remove the rust by scouring with steel wool. Sterilize with the bleach solution mentioned above and re-season. To do this, apply a light coat of unsalted fat or oil and bake at 350oF for an hour.

1. Garden produce that has been exposed to floodwater is not safe to eat. Do not attempt to disinfect, save, or preserve crops -- not even root crops.
2. If plants survive, the new produce that forms on them after the floodwaters have receded are safe to consume. It will take about a month for gardens to become clean.

1. Always wash hands with soap and disinfected water before preparing food.
2. Boil all water that you plan to use in food preparation for 3 minutes.
3. Conserve fuel, water, and energy as well as the number of cooking and serving utensils by preparing casseroles and one-dish meals, such as stews, pot roasts, and thick, nourishing soups.

Susan Morgan is Extension Agent for Family and Consumer Sciences with the North Carolina Cooperative Extension Service in Brunswick County. For more information or questions, contact Susan at 253-2610 or P. O. Box 109, Bolivia, NC 28422. Brunswick County Extension Center's web site is: http://www.ces.ncsu.edu/brunswick/

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Site created by Kathy Walters
URL Address: http://www.ces.ncsu.edu/brunswick/
Date Created 9/23/99
Last Revised 6/6/2003
Reviewed 11/15/2005