Floodwaters may cause health concerns
Officials urge residents of affected areas to get immunized, beware damaged foods
Health officials recommend that people planning to help with the flood response request a tetanus booster shot if they have not had one in the last 10 years.
"In addition to checking on their tetanus boosters, people should take extra health and safety precautions when working in or around floodwaters," said Jane Drummond, director of the state health department.Drummond recommends flood relief workers wear rubber gloves to protect against contamination; wear a mask if they have any allergies or chronic lung conditions; wash their hands and exposed skin frequently; disinfect or discard any clothing or supplies used in floodwaters; wash contaminated clothes separately from other garments; and disinfect everything that floodwater or sewage has touched.
When in doubt, throw it out
Health officials urge residents going back into flood-damaged homes to be extremely cautious with food and cooking utensils found there.
Stored food and cooking utensils can become home to growing bacteria like salmonella and listeria, which can cause potentially serious food-borne illnesses. The bottom line is: When in doubt, throw it out.
"We really want people whose homes have flooded from the storms to be careful with their food and cooking utensils, and you should not eat any food that has come in contact with floodwater," Drummond said. "We know food is expensive, but keeping food that may have become wet is just not worth the risk of getting sick from it."
Never taste food to determine its safety.
Any food that is not in a waterproof container should be discarded. This includes any food that has a screw on cap, snap lids, pull tops and crimped caps (like soda bottles), and home canned foods.
Any food in cardboard containers such as infant formula and juice boxes should be also discarded.
Discard any perishable food that has been above 41 degrees Fahrenheit for four hours or more and any food that has an unusual odor, color or texture. If food was not out of temperature for four hours or more, it should be safe to consume.
The only food that can be saved if exposed to floodwater is commercially prepared foods in metal cans or in retort pouches. Retort pouches are the ones that tuna fish and juice drinks are in. Special care must be taken before you open the containers though:
Remove the labels if they are removable.
Wash the cans or pouches in hot soapy water.
Sanitize the containers in one of two ways: Place in water and bring to a boil and boil for two minutes; or place in a freshly made solution of one tablespoon of unscented liquid chlorine bleach per gallon of drinking water for 15 minutes.
Air-dry the cans or pouches for at least one hour.
Use a marker to re-label cans.
Pots, pans and any other dishes or utensils that have been exposed to floodwater should be washed in hot soapy water and then rinsed. Dishes and utensils should then be sanitized by boiling them in clean water or immersing them in a solution of one tablespoon of unscented liquid chlorine bleach per gallon of water for 15 minutes.
To clean counters or other surfaces, wash them with hot soapy water and then rinse. Sanitize them with the water and bleach solution and let air dry.
Take proper care with well water
Water from submerged wells cannot be safely sanitized. When floodwaters recede, small quantities may be disinfected until the well can be properly chlorinated.
After floodwaters recede, wells can be disinfected with chlorine, sold commercially in grocery or other stores as liquid chlorine laundry bleach. Most of these products contain 5.25 percent solution or more of sodium hypochlorite when fresh, and is equivalent to 5 percent available chlorine.
As water is used pressure drops, and at a preset limit the pump turns on creating a short surge. A pump not running for a period of time due to a power loss is no different than the family leaving the home for a period of time and not using water. Unless there is some risk factor compounded by the power outage there is minimal risk of contamination during the outage.
The loss of power disables a water disinfection system, such as a UV light or chlorination system. Private well users uncertain as to the functioning of their disinfection system after the outage, or the quality of water stored during the outage, should contact a water service professional (system installer) or local health department.
Water testing kits and information on well disinfection can be obtained by calling your local public health department or the Missouri Department of Health and Senior Services at 573-751-6080.
Residents who are on public water systems should follow the instructions of their local water utilities.
