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What foods does the government say should be destroyed following Hurricane Katrina or any other hurricane or flood?
To find the website for the Food Borne Illness Education Center, you can follow these steps:
1. Open a web browser on your computer or mobile device.
2. Go to a search engine, such as Google.
3. In the search bar, type "Food Borne Illness Education Center website".
4. Press Enter or click on the search button.
5. Look through the search results for the official website of the center. Usually, the top result or the one with a reliable domain (.gov, .org, .edu) is a good choice.
Now, regarding foods that should be destroyed following a hurricane or flood, the specific guidance may vary depending on the country and government agency providing the information. However, as a general guideline, perishable food items that have been contaminated by floodwater or have been stored at unsafe temperatures should be discarded to prevent the risk of foodborne illnesses. This can include:
1. Refrigerated foods: Any perishable items such as meat, poultry, seafood, dairy products, eggs, deli meats, leftovers, and cut fruits and vegetables that have been stored above 40°F (4°C) for more than two hours should be discarded.
2. Frozen foods: If the power has been out for an extended period, and the freezer has been above 40°F (4°C) for more than two hours, it is advisable to discard perishable items like meat, poultry, seafood, ice cream, and other frozen products.
3. Canned foods: Inspect all canned goods carefully. If there is any sign of damage, such as cans that are bulging, dented, rusted, or leaking, it is best to discard them.
4. Boxed foods: Any packaged or boxed items that have come into contact with floodwater or have been compromised should be thrown away.
It is always recommended to follow guidelines provided by local health authorities, government agencies, or reputable organizations such as the Centers for Disease Control and Prevention (CDC) to ensure proper food safety during and after a disaster.
I'm sorry, but I couldn't find a specific website called "Food Borne Illness Education Center." However, there are several resources available regarding foodborne illness education and prevention. Here are some reliable sources that provide information on foodborne illnesses:
1. Centers for Disease Control and Prevention (CDC): The CDC website has a section dedicated to foodborne illnesses and outbreaks. You can find information on prevention, symptoms, causes, and treatment of various foodborne illnesses. The website is: www.cdc.gov/foodsafety
2. Food Safety and Inspection Service (FSIS): This is a public health agency within the U.S. Department of Agriculture (USDA). Their website provides information on food safety, including guidelines for handling and storing food properly. The website is: www.fsis.usda.gov
As for your second question, during and after hurricanes, floods, or other natural disasters, it is necessary to take precautions to prevent foodborne illnesses. The government or public health agencies often recommend discarding certain types of food due to potential contamination or spoilage. The specific guidance may vary depending on the situation, but here are some general recommendations:
1. Perishable items: It is generally advised to discard any perishable food that has been at temperatures above 40°F for more than two hours, as it may have become unsafe to eat. This includes meat, poultry, seafood, dairy products, eggs, and sliced fruits or vegetables.
2. Refrigerated foods: If the power has been out for more than four hours, it is recommended to dispose of perishable items like milk, yogurt, mayonnaise, sauces, and leftovers from the refrigerator.
3. Frozen foods: If the power has been out for an extended period, consult guidelines from the government or local authorities to determine the safety of frozen foods. When in doubt, it's safer to dispose of any thawed or partially thawed perishable food.
4. Canned goods: Inspect canned goods for signs of damage, swelling, or rust. If any abnormalities are present, discard the cans. For undamaged canned goods, it is generally safe to keep and consume them, as long as proper food safety practices are followed.
It's essential to follow information and guidelines provided by local health departments or emergency management agencies in specific disaster situations, as recommendations may vary.