Colorado State University Extension
SafeFood Rapid Response Network
Go to Table of Contents for this issue
EMERGENCY PREPAREDNESS AND FOOD SAFETY
Edited by: Stephanie Wallner, M.S., Mary Schroeder, M.S., R.D, Pat Kendall, Ph.D., R.D., Colorado State - Fall 2006
Disasters can strike at any time and place, taking many different forms from hurricanes and earthquakes to hazardous spills and terrorist acts. Disasters occur both slowly and suddenly, cause both transient and long-lasting damage, and affect millions of Americans each year. With reports of severe hurricanes, tsunamis, terror threats, flu outbreaks, and other disasters dominating recent news, consumers and experts have become increasingly aware of the need to plan ahead for adequate and safe supplies of food and water in times of a disaster.
For example, during Hurricane Katrina in 2005 many Louisiana residents were stuck without food and clean water for days. After Katrina, the Food and Drug Administration (FDA) released a notice reminding consumers that such a severe hurricane could have lasting and hazardous public health effects impacting food safety. According to this FDA report (1), crop supplies and processed foods in many areas were completely submerged under flood waters and were likely exposed to sewage, chemicals, and contaminants; consumers were warned that perishable and frozen foods were unsafe to eat.
Since March 2003, the Federal Emergency Management Agency (FEMA) has been part of the U.S. Department of Homeland Security (DHS). As such, FEMA is responsible for responding to, planning for, and recovering from disasters such as hurricanes, earthquakes, and floods. FEMA's mission is to help prepare the nation for all hazards, manage federal response and recovery efforts following national incidents, train first responders, and manage the National Flood Insurance Program (2).
The FEMA website includes a special section entitled "Are You Ready? An In-Depth Guide to Citizen Preparedness," which provides steps to help consumers prepare for possible disasters as well as information on what to do during and after such events. FEMA recommends storing a three days' supply of non-perishable foods, including those that don't require refrigeration or cooking. Recommendations for a 3-day emergency food supply of shelf-stable foods and guidance on emergency preparedness can be found on the Colorado State University and University of Georgia Extension webpages (3, 4). These guides suggest choosing compact or lightweight foods, ready-to-eat canned foods, powdered milk, shelf-stable canned juice, sugar, salt and pepper, high energy foods such as peanut butter, granola bars and trail mix, comfort foods, vitamins, and foods for infants or people on special diets. Some of the items recommended are those that many people already have stored at home, but they need to be stored in an accessible place in case of an emergency and need to include a can opener, scissors, or knife.
It's important that food in prepared disaster supply kits be carefully inspected following a disaster. For instance, if commercially canned foods have been submerged in water, the cans need to be carefully inspected; if they have not been damaged, the cans can be sanitized and the food inside safely eaten (4). The University of Georgia guide lists steps for thoroughly cleaning sealed cans after a natural disaster. First, undamaged cans should be washed in a strong detergent solution with a scrub brush; cans should then be soaked for 15 minutes in a solution of bleach and water (3). After the cans are thoroughly dried, the food inside can be safely eaten. In contrast, fresh produce, home canned foods, damaged cans, and any perishable foods that are exposed to flood or hurricane waters should always be destroyed - they cannot be adequately cleaned to make them safe for consumption (1). These are a few key steps to keep in mind while preparing for and reacting to natural and other disasters. Additional information is available at the sites listed below.
http://www.bt.cdc.gov/disasters
http://www.fsis.usda.gov
http://www.ready.gov/america/natural_disasters.html
Sources:
- U.S. Food and Drug Administration, Notice to Food Industry about Safety of Food Affected by Hurricane Katrina, September 2, 2005. Available at: http://www.fda.gov/oc/katrina/foodindustrykatrina.html. Accessed April 7, 2006.
- Federal Emergency Management Agency, U.S. Department of Homeland Security. Available at: http://www.fema.gov. Accessed April 3, 2006.
- Front Range Healthy Lifestyles Issues Team. Three-day Emergency Supply of Shelf Stable Food for One Person. Available at http://www.ext.colostate.edu/pubs/emergency/3day.html. Accessed April 25, 2006.
- Andress, E, Harrison, J. Consumer's Guide: Preparing an Emergency Food Supply. Athens, GA: University of Georgia Extension Service, 1999. Available at: http://www.fcs.uga.edu/pubs/current/FDNS-E-34-2.html. Accessed April 7, 2006.
