Home Page

Search Winona Post:
   GO   x 
Advanced Search
     
  Issue Date:  
  Between  
  and  
     
  Author:  
   
     
  Column / Category:  
   
     
  Issue:  
  Current Issue  
  Past Issues  
  Both  
   Help      Close     GO   Clear   
     
  Wednesday April 23rd, 2014    

 Submit Your Event 
S M T W T F S


 

 

 
 

| PLACE CLASSIFIED AD | PLACE EMPLOYMENT AD |

| Home | Advertise with Us | Circulation | Contact Us | About Us | Send a Letter to the Editor |
 

  (ARCHIVES)Back to Current
Preparing and discarding foods in an emergency (03/29/2006)
by Roselyn Biermaier,

University of Minnesota Extension Service

During an emergency, cooking and eating habits must change to fit the situation. You may not have a refrigerator or a stove, and your water supply may be limited. In addition, health risks from contaminated or spoiled food may increase.

Any food that has been contaminated or come in contact with water, sewage, smoke, fumes or chemicals needs to be discarded. Here's list of foods to be discarded from the Advanced Practice Centers:

Fresh perishables such as produce, meat, poultry, fish, dairy products and eggs

Opened containers and packages of food

Vulnerable containers with peel-off, waxed cardboard, cork or screw tops; and plastic containers of catsup, dressing, milk, mayonnaise, pop, etc.

Soft, porous packages of food in cardboard boxes, paper, foil, plastic, and cellophane. Examples are boxes or bags of cereal, flour, sugar, rice and salt.

Dry goods such as spices, seasonings and other staples in canisters

You can salvage (after they're disinfected) undamaged cans and bottles that have no heat or water damage and are free from dents, bulging, leaks or rust. To prevent the contents from being contaminated, follow these steps:

Remove paper labels and immediately re-label with a permanent marker

Wash cans and bottles with soap and water

Rinse in clear water

Dip in bleach solution for 30 seconds (1 capful of bleach to a gallon of water)

Let air dry

If there's limited fuel for cooking, either choose food that cooks quickly, or serve no-cook food. Prepare only the amount of food you need for one meal. When left at room temperature, milk, soups, pasta, legumes and vegetables provide excellent conditions for food poisoning. Discard any extra canned food that has been opened. Discard any leftovers, or place in a cooler with ice for no more than 24 hours.

Here are a few cooking methods to consider, but be aware of the safety concerns.

Camp stoves: Use them only outside the house or garage. Propane and butane fires are difficult to extinguish and could easily get out of hand. A dry chemical extinguisher puts out gasoline or oil fires, but not butane or propane fires. There is little you can do to put out a propane or butane fire except shut off the gas. Know where the shut-off valve is before lighting any propane or butane device.

Gas or charcoal grills: Never use grills indoors or in a garage. Inadequate ventilation makes indoor cooking with gas or charcoal dangerous. Use grills at least 10 feet away from any building. You can use grills to cook meats and vegetables in foil and prepare one-pot meals.

Fondue pots: They can easily be used for meat, cheeses or even chocolate. You can use them inside as long as the fuel heating them is approved for indoor use.

(Roselyn Biermaier is a food science educator with the University of Minnesota Extension Service Regional Center, Marshall) 

 

   Copyright 2014, Winona Post, All Rights Reserved.

 

Send this article to a friend:
Your Email: *
Friend's Email: *
 Submit 
 Back Next Page >>

 

  | PLACE CLASSIFIED AD | PLACE EMPLOYMENT AD |

| Home | Advertise with Us | Circulation | Contact Us | About Us | Send a Letter to the Editor |
 

Contact Us to
Advertise in the
Winona Post!