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Food safety after a tsunami : fact sheet
  • Published Date:
    January 10, 2005
  • Language:
    English
Filetype[PDF - 65.56 KB]


Details:
  • Corporate Authors:
    Centers for Disease Control and Prevention (U.S.)
  • Series:
  • Description:
    To prevent foodborne diseases, wash your hands with clean water and soap before and after you eat or prepare food and after you use the latrine or bathroom. If you do not have clean water, use waterless hand sanitizers until clean water is available for washing.

    Do not eat any food that has not been sealed in waterproof containers (commercially canned or sealed plastic containers) and that may have come in contact with untreated water, such as seawater, floodwater, river water, or pond water. Throw away any food not in nonsealed, nonwaterproof containers that has come in contact with untreated water.

    Undamaged commercially canned foods can be saved. Remove the can labels, wash the outsides of the cans with soapy water, and thoroughly disinfect the cans using a solution of 1 cup (8 ounces; approximately 0.25 liters) of household bleach (5.25%) in 5 gallons (approximately 19 liters) of treated drinking-quality water. Use a marker to note the contents and expiration date on the cans.

    If opened food containers have screw caps, snap lids, crimped caps (soda pop bottles), twist caps, or flip tops, or if they have been home canned, throw them away if they have come in contact with untreated water. They cannot be disinfected.

    tsunami_foodsafety.pdf

  • Supporting Files:
    No Additional Files
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