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Agriculture Secretary Encourages Residents to Take Food Safety Precautions During Flooding, Power Outages


Harrisburg – Agriculture Secretary Russell Redding today encouraged farmers and consumers to take precautionary food safety measures following severe flooding and power outages from the remnants of Tropical Depression Ida.

"When severe weather hits, the first thing we want to do is keep our families safe," said Secretary Redding. "Part of staying is safe is recognizing how flooding and power outages impact food. Water quality and temperature control can be the difference between consuming safe food and food that causes foodborne illness. Pennsylvanians need to follow basic food safety tips to ensure they stay safe when severe strikes."

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. Follow any boil-water advisories if issued by your local municipalities. 
  • 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.
  • Products are safe to use if they have not come in contact with flood water.

If items have been submerged in floodwaters, discard:

  • Home-canned foods.
  • 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.
  • Discard fruits and vegetables that have not been harvested from gardens and have been submerged in flood waters.
  • Wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.

If items have been submerged in floodwaters, save:

  • 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 marker; 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.

Food businesses experiencing flooding or power outages should contact their food inspector for guidance or visit the Bureau of Food Safety and Laboratory Services' Emergency Response for Food Facilities webpage.

For more information, contact the Bureau of Food Safety and Laboratory Services at 1-866-366-3723 or visit

For emergency preparedness information, visit

MEDIA CONTACT:    Shannon Powers, Agriculture,    


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