Nebraskans are returning to their homes following the recent wildfires. One of most important areas needing to be cleaned after a wildfire evacuation is your kitchen, since many foods may have spoiled without refrigeration and/or been damaged from exposure to heat or smoke. Learn what to keep and what needs to go. Nebraska Extension has available resources to help answer and assist the decisions that need to be made following these tragedies.
Those affected by recent wildfires are likely unsure where to begin. It is vital that you follow safety guidelines that are being facilitated by area emergency management agencies.
When a home or building partially remain following a fire, note there is likely damage to the structure. People should try and save what they can but saving food that has been in a fire is not a good idea.
Foods in cans and jars may appear to be safe to keep, but they may be no longer safe to consume. The heat can cause jars and cans to split and crack allowing food spoilage bacteria is be activated. All food items need to be inspected to determine if they are safe to keep.
Fumes are one of the most dangerous elements of a fire. These toxic fumes released from burning materials can contaminate food. Any type of food stored in permeable packaging, cardboard, plastic wrap, etc. should be thrown away. Discard any raw foods stored outside the refrigerator such as potatoes or fruit that could have been contaminated. Food in refrigerators or freezers can also have been contaminated. Discard all foods that were exposed to smoke fumes from a fire.
Further guidelines and consumer information can be found at:
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/emergencies/fires-and-food-safety
Chemicals used to fight fires contain toxic materials and can contaminate food and cookware. These chemicals cannot be washed off foods. All foods exposed to chemicals should be thrown away. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers which includes screw-topped jars and bottles.
Canned goods not exposed to heat and cookware exposed to chemicals can be decontaminated. Wash in a strong detergent solution. Then dip in a bleach solution (1 tablespoon of unscented liquid chlorine bleach per gallon of water) for 15 minutes. For more information contact your local Extension office.
-- Cindy Brison