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(HealthNewsDigest.com) – HARRISBURG, Pa., Sept. 29 — In preparation for significant rainfall forecast for many areas of the state on Sept. 30, Agriculture Secretary Russell C. Redding today offered tips to keep food safe during flooding and power outages.
“During and after a power outage or flood, it is important to remember key food safety tips,” said Redding. “Simple steps like monitoring the temperature and condition of food can make the difference between safe food and dangerous food, and I encourage Pennsylvanians to follow basic food safety tips to ensure they remain safe.”
Redding offered the following tips to help families minimize the potential for food-borne illness due to power outages or flooding:
During flooding:
— Drink only bottled water if flooding has occurred.
— Thoroughly wash all metal pans, ceramic dishes and utensils that come in
contact with flood water with hot soapy water and sanitize by boiling
these items in clean water, or by immersing them for 15 minutes in a
solution of one teaspoon of chlorine bleach per quart of water.
After flooding, discard:
— Home-canned foods that came in contact with flood waters.
— All foods in cardboard boxes, paper, foil, cellophane or cloth.
— Meat, poultry, eggs or fish.
— Spices, seasonings, extracts, flour, sugar, grain, coffee, and other
staples in canisters.
— Unopened jars with waxed cardboard seals, such as mayonnaise and salad
dressing. Also, throw away preserves sealed with paraffin.
— Wooden cutting boards, plastic utensils, baby bottle nipples and
pacifiers.
After flooding, save:
— Canned foods that did not come into contact with flood water.
— Commercially canned foods that came into contact with flood water and
have been properly cleaned by: labeling cans with the name of food in
permanent market; removing labels; washing cans in water containing
detergent; soaking cans for at least one minute in chlorine solution;
rinsing in clean, cool water; placing on sides to dry (do not stack
cans).
— Dishes and glassware if they are sanitized by boiling in clean water or
by immersing them for 15 minutes in a solution of one teaspoon of
chlorine bleach per quart of water.
— When in doubt, throw it out.
During power outages:
— Keep refrigerator and freezer doors closed as much as possible to
maintain cold temperatures. Each time the door is opened, temperatures
rise significantly.
— Refrigerators will keep food safely cold for about four hours if
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 degrees or below.
— Never taste food to determine its safety.
— Use dry or block ice to keep refrigerators and freezers as cold as
possible during prolonged power outages. Fifty pounds of dry ice should
maintain an 18-cubic-foot, full freezer for two days.
— If the power has been out for several days, check the temperature of the
freezer with an appliance thermometer or food thermometer. If the food
still contains ice crystals or is at 40 degrees or below, the food is
safe.
— If a thermometer has not been kept in the freezer, check each package of
food to determine its safety. If the food still contains ice crystals,
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.
For more information about food safety, contact the Bureau of Food Safety and Laboratory Services at 717-787-4315 or visit www.agriculture.state.pa.us and search “food safety.”
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