Keeping Food Safe During an Emergency

Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help you make the right decisions for keeping your family safe during an emergency.

ABC's of Keeping Food Safe in an Emergency

Always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F and frozen food at or below 0 °F. This may be difficult when the power is out.

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Obtain dry or block ice to keep your refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic foot full freezer for 2 days. Plan ahead and know where dry ice and block ice can be purchased.

Be prepared for an emergency...

... by having items on hand that don't require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.

Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours – have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together—this helps the food stay cold longer.

Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 °F or below; the freezer, 0 °F or lower. If you're not sure a particular food is cold enough, take its temperature with a food thermometer.

Risk of terrorism to nation's food supply

New research shows how easily livestock and crops could be hit by 'agroterrorists.'

By Brad Knickerbocker | Staff writer of The Christian Science Monitor

Terrorist attacks typically are thought of as coming in the form of high explosives or poisonous chemicals aimed at persons and symbols of power - military and government facilities, economic centerpieces.

But what if the targets were ranchers or farmers, those tending lonely herds of cattle or amber waves of grain? How vulnerable is the US to "agroterrorism," and what's being done to prevent it?

Experts say US crops and livestock - a $193 billion industry - could easily be attacked by devastating diseases.

"Biological agents that could be used to harm crops or livestock are widely available and pose a major threat to US agriculture," says Harley Moon, professor of veterinary medicine at Iowa State University and chair of the National Research Council (NRC) committee that wrote a recent report on the subject.

Many farmers are concerned as well.

"I am not worried about weapons of mass destruction," says Wayne Hooks, who raises cattle and sheep and grows tobacco, corn, soybeans and other crops near Myrtle Beach, S.C. "I am concerned about the vulnerability of our food supply to low-tech assaults."

Compared with airliners-turned-into-bombs or weapons of mass destruction, biological attacks on crops and farms animals would be easy to carry out.

Plant viruses, fungi, and bacteria are easier to obtain than, say, "weaponized" anthrax aimed at people, and they're easier to spread via winds and carrier insects. A few doses of foot-and-mouth disease could spread quickly, appearing as a natural occurrence and without the moral taint of attacking innocent civilians.

"Although an attack with such agents is highly unlikely to result in famine or malnutrition, the possible damage includes major direct and indirect costs to agricultural and national economy, adverse public-health effects ... loss of public confidence in the food system and in public officials, and widespread public concern and confusion," the NRC report concluded recently after two years of studying the issue.

There has been one case of bioterrorism in the US in recent years. In 1984, an outbreak of salmonella food poisoning at 10 salad bars in rural Oregon eventually was linked to cult leader Bhagwan Shree Rajneesh. The group had hoped to take over county government by preventing local citizens from voting.

The cost to society

Germany, Japan, Britain, the United States - all experimented with biological weapons aimed at crops and livestock during the world wars of the 20th century. More recently, the former Soviet Union had a large agroterrorism program, and some fear that Russian scientists - notoriously underpaid - may be tempted to share their knowledge with terrorist organizations.

The idea was to attack an enemy's food sources in wartime, but it proved difficult on a large scale. But it's easier when the goal is to terrorize a society by creating a health scare.

That was certainly the case with Britain's experience with foot-and-mouth disease (FMD), reports the NRC:

"The social and psychological effects of the FMD outbreak in Great Britain on farmers, rural communities, children, and the general public were traumatic. The stresses on individuals, families, and communities are both immediate and long-term and include the uncertainty and fear of what the future may bring, distrust of government and science, isolation ... and feelings of hopelessness."

Such weapons have never been widely used - fear of retaliation in kind, for one thing. But with stateless terrorism now a major threat to the US and other countries, concern is mounting that such an attack could be aimed at disrupting economies and sowing public fear.

Not just farmers and ranchers would be affected.

"A single intentional event could ripple through agriculture and cripple it, costing billions of dollars," says John Shutske, farm safety and health specialist with the University of Minnesota Extension Service.

There's also concern that agroterrorism could harm nature and humans as well.

"The use of biological weapons against livestock populations or agricultural crops could have potentially disastrous spillover effects on wild species of plants and animals," warn Joseph Dudley and Michael Woodford, writing in last July's issue of the journal BioScience.

"Many of the currently available bioweapon pathogens are broad-spectrum diseases that are capable of causing high levels of mortality or morbidity among wild and domesticated species of animals, as well as human beings."

Potential responses

The Bush administration (and the Clinton administration before it) has taken several steps to counter the threat, including more money for US Department of Agriculture (USDA) research programs under the Bioterrorism Protection Act of 2002.

Adding to the importance of the issue, the USDA's Animal and Plant Health Inspection Service is being shifted to the new Department of Homeland Security.

For farmers, says Mr. Shutske, protecting against agroterrorism can include such simple steps as checking the background of farm workers and locking gates.

Still, it may not be enough.

"These diseases can be very scary, and they can cause a loss of consumer confidence," says California state veterinarian Richard Breitmeyer.

"But we have to be realistic. We can't spend enough to completely lock down agriculture." At the moment, California - one of the nation's largest farm states - has only 30 state veterinarians to assess and deal with the threat of bioterrorism.

But it may require more than defensive measures.

The way of American agriculture has meant fewer and fewer genetic strains along with massive agrobusinesses that pack together tens of thousands of animals - increasing vulnerability to disease.

"Imagine the impact if terrorists could introduce cholera to just a few hog farms or could introduce corn blight," says Mr. Hooks.

"While terrorism has seemingly focused on spectacular attempts such as the World Trade Center or the bombing in Bali, I think we are underrating our adversaries if we do not think they are subtle," says Hooks.

"While we are protecting against the overt acts of terrorism, bioterrorism has the potential to do so much more damage than a thousand suicide bombers."

Can't Wait for Government Help

Food storage help is what many Americans now feel is important to them, because they want to be prepared for a disaster or emergency.

Disasters from extreme weather, emergencies caused by power outages and other problems, as well as the concern about terrorism have many Americans looking for food storage and emergency preparedness help and information. Their concerns are justified, based on the suffering that took place after recent weather-related problems all across the country.

The director of the American Civil Defense Association says every American needs to take action now to be prepared for an attack on this country. Something she says is inevitable, according to a recent news story in the Deseret Morning News.

"Deep inside, I do think something bad is going to happen," said Sharon Parker, executive director of The American Civil Defense Association, as quoted in the news story. "I consider myself an optimist. I'm optimistic that something bad is going to happen and that I can survive it."

Parker warns that Americans cannot count on the government for protection. She warns that individuals and families should be prepared for any type of disaster or emergency without expecting anything from the government.

Food storage for disasters and emergencies can be obtained inexpensively without adding to an already tight family food budget, according to Jeff Augason of http://www.FoodStorageIdeas.com a web site that offers disaster and emergency food storage help.

Past disasters have illustrated the need to have plenty of supplies stored at home. It may be days before evacuations take place or help can arrive, and if large numbers of people are evacuated there might not be enough food at the shelters. The solution is for people to be self-sufficient, according to Augason.

"Most of the complaints from the hurricane Katrina evacuees centered around the long delay before they were evacuated, and the lack of food and supplies at the shelters. We need to prepare in advance so that if disaster strikes we will not be waiting in long lines of angry people for the government to feed us," said Augason.

Food and Water in an Emergency

If an earthquake, hurricane, winter storm, or other disaster strikes your community, you might not have access to food, water, and electricity for days or even weeks. By taking some time now to store emergency food and water supplies, you can provide for your entire family.

Emergency Food Supplies

Even though it is unlikely that an emergency would cut off your food supply for two weeks, consider maintaining a supply that will last that long. You may not need to go out and buy foods to prepare an emergency food supply. You can use the canned goods, dry mixes, and other staples on your cupboard shelves. Be sure to check expiration dates and follow the practice of first-in, first-out.

PREPARING AN EMERGENCY FOOD SUPPLY

As you stock food, take into account your family's unique needs and tastes. Familiar foods are important. They lift morale and give a feeling of security in times of stress. Try to include foods that they will enjoy and that are also high in calories and nutrition. Foods that require no refrigeration, water, special preparation, or cooking are best.

Individuals with special diets and allergies will need particular attention, as will babies, toddlers, and the elderly. Nursing mothers may need liquid formula, in case they are unable to nurse. Canned dietetic foods, juices, and soups may be helpful for ill or elderly people. Make sure you have a manual can opener and disposable utensils. Don't forget nonperishable foods for your pets.

IF THE ELECTRICITY GOES OFF...

FIRST...

Use perishable food from the refrigerator, pantry, garden, etc.

THEN...

Use the foods from the freezer. To limit the number of times you open the freezer door, post a list of freezer contents on it. In a well-filled, well-insulated freezer, foods will usually still have ice crystals in their centers (meaning foods are safe to eat) for at least two days. Check to make sure the seal on your freezer door is still in good condition.

FINALLY...

Begin to use non-perishable foods and staples.

HOW TO COOK IF THE POWER GOES OUT

For emergency cooking indoors, you can use a fireplace. A charcoal grill or camp stove can be used outdoors. You can keep cooked food hot by using candle warmers, chafing dishes, and fondue pots. Use only approved devices for warming food. Canned food can be eaten right out of the can. If you heat it in the can, be sure to open the can and remove the label before heating. Always make sure to extinguish open flames before leaving the room.

WHEN FOOD SUPPLIES ARE LOW

If activity is reduced, healthy people can survive on half their usual food intake for an extended period and without any food for many days. Food, unlike water, may be rationed safely, except for children and pregnant women. If your water supply is limited, don't eat salty foods, since they will make you thirsty. Instead, eat salt-free crackers, whole grain cereals, and canned foods with high liquid content.

NUTRITION TIPS

During and after a disaster, it is vital that you maintain your strength. Remember the following: w Eat at least one well-balanced meal each day. w Drink enough liquid to enable your body to function properly (two quarts or a half gallon per day). w Take in enough calories to enable you to do any necessary work. w Include vitamin, mineral, and protein supplements in your stockpile to ensure adequate nutrition.

Emergency Water Supplies

Having an ample supply of clean water is a top priority in an emergency. A normally active person needs to drink at least two quarts (half gallon) of water each day. People in hot environments, children, nursing mothers, and ill people will require even more. You will also need water for food preparation and hygiene. Store at least one gallon per person, per day. Consider storing at least a two-week supply of water for each member of your family. If you are unable to store this quantity, store as much as you can. If supplies run low, never ration water. Drink the amount you need today, and try to find more for tomorrow. You can minimize the amount of water your body needs by reducing activity and staying cool.

PREPARE AND STORE AN EMERGENCY SUPPLY OF WATER

To prepare the safest and most reliable emergency supply of water, it is recommended that you purchase commercially bottled water. Keep bottled water in its original container, and do not open it until you need to use it.

If You Are Preparing Your Own Containers of Water...

It is recommended to purchase food-grade water storage containers from surplus or camping supplies stores to use for water storage. If you decide to re-use storage containers, choose two-liter plastic soft drink bottles — not plastic jugs or cardboard containers that have had milk or fruit juice in them. The reason is that milk protein and fruit sugars cannot be adequately removed from these containers and provide an environment for bacterial growth when water is stored in them. Cardboard containers leak easily and are not designed for long-term storage of liquids. Also, do not use glass containers, because they are heavy and may break.

Freeze Dried Food Process and Benefits

Background

Freeze drying is a relatively recent method of preserving food. It involves freezing the food, then removing almost all the moisture in a vacuum chamber, and finally sealing the food in an airtight container. Freeze dried foods can be easily transported at normal temperatures, stored for a long period of time, and consumed with a minimum of preparation. Once prepared, freeze-dried foods have much the same look and taste as the original, natural products.

The freeze-drying process was developed during World War II as a method of preserving blood plasma for battlefield emergencies without requiring refrigeration or damaging the organic nature of the plasma. The technology was applied to consumer food products after the end of the war. Coffee was one of the first freeze-dried products to be marketed on a large scale. Today, many fruits, vegetables, meats, eggs, and food flavorings are freeze-dried.

Freeze-dried food has many advantages. Because as much as 98% of the water content has been removed, the food is extremely lightweight, which significantly reduces the cost of shipping. This also makes it popular with boaters and hikers who have to carry their food with them. Because it requires no refrigeration, shipping and storage costs are even further reduced. Freeze-dried food is also relatively contamination-free since the dehydration process makes it virtually impossible for yeast and potentially harmful bacteria to survive. Finally, since the physical structure of the food is not altered during the freeze-drying process, the food retains much of its color, shape, texture, and flavor when it is prepared for consumption by reintroducing water. This makes it more attractive to consumers than food preserved by some other methods.

One of the major disadvantages of freeze-dried food is its cost. The equipment required for this process requires a large investment of money, and the process itself is time consuming and labor intensive. These costs are usually passed on to the consumer, which makes freeze-dried food very expensive when compared to other methods of food preservation such as canning or freezing.

Raw Materials

Most foods are extremely well-suited to the freeze-drying process. Liquids, thin portions of meat, and small fruits and vegetables can be freezedried easily. Coffee is the most common freeze-dried liquid. Chunks or slices of shrimp, crab, lobster, beef, and chicken can be freeze-dried. They are often mixed with vegetables as part of soups or main course entrees. Almost all fruits and vegetables can be freeze-dried, including beans, corn, peas, tomatoes, berries, lemons, oranges, and pineapples. Even items like olives and water chestnuts can be processed this way.

The Manufacturing Process

A freeze-drying processing facility is usually a large plant with modern equipment. Its food-handling areas must be approved by the United States Department of Agriculture, and the company and its employees must adhere to government regulatory procedures. The plant may include a receiving and storage area for raw foods that arrive at the plant in bulk; a food cooking area for those foods that must be cooked before processing; a large area with several large freezing and drying chambers; and a packaging area. The facility may also include a research area where improved methods of freeze-drying foods are developed, and a test kitchen where new preparation techniques to improve the final taste, quality, and texture of the food are tried. Some plants are dedicated to freeze-drying only one product like freeze-dried coffee. Others process a wide range of meats, vegetables, and fruits. Nonfood products such as chemicals and pharmaceuticals are usually processed in separate plants from food products. The freeze-drying process varies in the details of temperatures, times, pressures, and intermediate steps from one food to another. The following is a generalized description of the process with several specific exceptions noted.

Testing and preparation

1 The food is first checked for contamination and purity. Fruits, meats, and some other edibles are tested for bacterial counts and spoilage. Much of the work of the plant is dependent on the harvest season for each food. In January, for example, the plant would be processing celery, olives, lemons, oranges, and pineapples. In July, it would process green beans, peas, and strawberries, among others.

2 Some kinds of food, like seafood and meats, must be cooked before freeze drying. They are usually purchased already cut into small pieces. If they have not been pre-cooked and frozen, these foods are placed in large, industrial-sized kettles and properly cooked. Fruits and vegetables are usually purchased already cut, pitted, and peeled. These foods are simply washed with sprays of water. Some vegetables, like peas and corn, are quickly scalded, or blanched, before freezing. Coffee is purchased as a pre-brewed concentrated liquid. Because the aroma of coffee is important to consumers, a small amount of coffee bean oil may be added to the liquid. Unlike the water, the oil is not removed during the drying process.

Freezing

3 The food pieces are spread out on flat, metal trays which are stacked 20 to 30 high in slots in a wheeled cart. With food that has been pre-cooked and frozen, the trays are pre-chilled to prevent partial thawing during handling. With liquids like coffee, the pre-brewed coffee is poured into shallow pans. The carts are wheeled into a large, walk-in coldroom where the temperature can be as low as -40°F (-40°C). In this extremely cold temperature, the food is quickly frozen. There are usually a dozen or more coldrooms in operation, and the carts are kept there until it is time to move them into the drying chamber.

Drying

4 The carts are wheeled out of the coldroom and into a vacuum drying chamber. In the case of liquids like coffee, the frozen coffee is first ground up into small particles in a low-temperature grinder. The drying chamber is a large, long, horizontal cylinder with semi-elliptical ends. One end is hinged to open and close. When the trays of frozen food pieces are inside, the chamber is closed and sealed. In a large plant, there may be 20 to 30 drying chambers in operation at any time.

5 The drying procedure involves a process known as sublimation. In sublimation, a solid material is forced to change state into a gaseous material without ever becoming a liquid. In the case of freezedried food, the solid ice crystals trapped in the frozen food pieces are forced to change into water vapor without ever becoming liquid water. In the drying chamber, this is accomplished by evacuating the air with a vacuum pump to reduce the pressure to about 0.036 psi (0.0025 bar). The temperature of the food is raised to about 100°F (38°C) by direct conduction through the bottom of the trays, radiation from heat lamps, or microwave heating. When the chamber is evacuated of air, the pressure is below the threshold at which water can simultaneously exist in a solid, liquid, and gaseous (vapor) state. This threshold is known as the triple point of water. Once the pressure falls below this point, the heat causes the ice crystals trapped in the frozen pieces of food to change directly to water vapor. The vapor is drawn off and condensed within the chamber leaving the food behind. The dried food is filled with tiny voids, like a sponge, where the ice crystals were once present. Not only does this make it easier for the food to reabsorb water when it is prepared for consumption, but the dried food retains its original size and shape. The time for this drying process varies. Freeze-dried liquids make take only about four hours to prepare, while semi-solids and solids like soup and sliced meats may take 12 hours or more. Sizing and blending

6 The dried food pieces are removed from the drying chamber and tested for moisture content and purity.

7 Some food pieces may be ground to a smaller size or may be reduced to a powder. Others may be screened to separate them by size. Two or more different products may also be blended together to meet a customer's specific specifications.

Packaging

8 Freeze-dried foods must be sealed in airtight containers to prevent them from absorbing moisture from the air. Several types of containers may be used: plastic laminated foil pouches, metal and plastic cans, or metal and fiber drums for bulk packaging. Some freeze-dried food is vacuum packed, in which the air is evacuated from the container before sealing. Other food has an inert gas like nitrogen injected into the container before sealing to displace the oxygen in the air and prevent oxidation or spoiling of the food. The packaging is done in the freeze-dry plant almost as soon as the foods come out of the drying chamber. The plant can form, fill, and seal the packages to the desired weight for the end user. Packages that are to be sold directly to the consumer are packed in cartons, stacked on pallets, and transported to the grocery warehouse. Other freeze-dried food is packaged in bulk and sold to a secondary processor for incorporation into other food products. Freeze-dried blueberries, for example, may be sent to a company that makes pancake and muffin mixes.

Quality Control

Each food has different processing, storage, and rehydration requirements. Some of the variables include the sizing of the raw food products before freezing, the cooking or blanching time and temperature, the rate of freezing and final freezing temperature, the rate of application of vacuum and the final vacuum pressure during drying, the rate and method of application of heat and the final dried product temperature, the allowable residual moisture content after drying, the storage temperature and atmosphere (vacuum, nitrogen, etc) after drying, and the rehydration procedures. At large freeze-drying facilities, electronic microprocessors regulate the times, temperatures, and pressures throughout each step of the process. A central computer collects this data, analyzes it using statistical quality control methods, and stores it for later reference. This assures that the food sent out to the public for consumption has been through a strictly controlled process that meets government guidelines and varies only slightly from batch to batch. The computer also collects data on the bacterial and moisture levels of the raw, bulk food products coming into the plant as well as the final freezedried products. Special equipment may include computerized gas chromatographs and oxygen analyzers. Even the packaging materials are tested for their ability to prevent water vapor and oxygen transmission.