Sources of Drinking Water

One of your most crucial needs is a supply of safe water. Every person in your family needs about 2 quarts of water or other liquids daily (more in hot weather). You also need pure water for preparing foods, brushing teeth and keeping clean. When warned of a severe storm which could cause flooding, or which could otherwise disrupt water services, insure an adequate supply of safe water for your family by filling large clean containers: pots, pans, sinks and bathtubs with water. Then shut off the main water valve to protect the clean water already in your water system. If possible close the valves on the water lines leaving the house.

You may have emergency sources of water, such as ice cubes on hand. Soft drinks and fruit juices are water substitutes. In addition, the water in your water pipes and toilet tanks (NOT THE BOWLS) is safe to drink if you closed the valve on the main water line before the flood. To use the water still in pipes, turn on the faucet located in the highest point in the house -usually in an upstairs bathroom. This lets air into the system. Then draw water from the lowest faucet in the house. Your water heater or water pressure tank could supply 30 to 60 gallons of safe water in an emergency. Before using water from the water heater, switch off the gas or electricity which heats the water. Leaving the heating part on while the heater is empty could cause an explosion or burn out elements. After turning off the gas or electricity open the drain valve at the bottom of the tank. Do not turn the water heater on again until the water system is back to normal service.

 Purifying Water

Unless you are absolutely certain your home water supply is not contaminated by flood water, purify all water before using it for drinking, food preparation, brushing teeth or dishwashing. If the water contains sediment or floating material, strain it through a cloth before treating it. Water can be purified by boiling or by chemical treatment.

 Boiling

Boil water at a rolling boil for 10 minutes to kill any disease-causing bacteria in the water. Add a pinch of salt to each quart of boiled water to improve the taste.

Handling Food After a Hurricane

•  Keep and sanitize foods in unopened containers. This includes commercially canned foods in metal cans or glass jars that have not been opened. If they have been under water or touched by water, sanitize them before you open them. Remove the labels and wash the containers in strong detergent, then soak them in bleach water before you open them. If you have bleach that is 5% chlorine (it should say on the label what strength it is), add 3/4 teaspoon of bleach to a quart of water. If the bleach is only 2%, use 2 tsp in a quart of water. Soak the cans or jars for 15 minutes, then let them air-dry before you open them. If you are sanitizing a lot of cans at once, be sure to write the contents on each can with an indelible marker.

 Wash and sanitize your plates, glasses, and dishes the same way. Pots, pans and metal utensils can be sanitized by boiling for 10 minutes. Wooden and plastic utensils, including baby bottles and pacifiers can not be sanitized and must be discarded.

 Do not keep preserves that were sealed with paraffin, home canned foods or jars such as mayonnaise that have waxed cardboard under the lid. Nothing that is in paper, cardboard or foil packages should be kept. Fresh meats, fish, eggs, milk and produce should not be kept. Opened containers of foods should not be kept. Dry things such as flour or sugar in canisters should not be kept. If cans are dented or rusted, they should be discarded. Cans that are leaking or bulging should be buried, so that pets can not get at them.

 If the power goes off, then comes back on, here are guidelines for what is in the freezer. This assumes that the food was not under water or touched by water! Meat, fish, poultry: if it still has ice crystals in it, it feels crunchy on the inside, you can safely refreeze it. If it still as cold as a refrigerator, you can cook it now, then eat it or refreeze it. If it is completely thawed and only barely cool, or warm, throw it away.

• Vegetables and fruits: if it still has ice crystals in it, it feels crunchy on the inside, you can safely refreeze it. If it still as cold as a refrigerator, you can cook it now, then eat it or refreeze it. If it is completely thawed and only barely cool, or warm, throw it away.

• Frozen dinners, pizzas, leftovers, casseroles, soups, stews, cookie dough: if these thaw out, they should be discarded unless they can be cooked and eaten immediately.

• Custard pies and pies containing eggs or milk should be discarded.

• Baked goods, breads, cakes, etc., and nuts: If these products were not touched by water, and no juices from other melting foods dripped on them, they will be safe. If they show any signs of water damage or mold, throw them away.

• Milk: Frozen milk that has thawed completely and gotten warm should be discarded. If it is still cold it may be used immediately.

• Cheese, butter: if it is still cold it can be used or refrozen.

These foods will keep safely for a few days at room temperature. But, if they have been touched by contaminated water, show mold, or have any unusual color or odor, discard them.

• Butter and margarine

• Fresh fruits and vegetables

• Dried fruits, nuts, coconut

• Cheeses, hard and processed

• Opened jars of salad dressing, mayonnaise, peanut butter, jelly and jam, relish, pickles and olives, taco and barbeque sauces, mustard, ketchup

• Fruit juice, fruit pies

• Fresh herbs, onions, spices, etc.

• Breads, cakes, rolls, muffins without fillings

If these foods are warmer than refrigerator temperature for more than 2 hours, throw them out:

• Raw and cooked meats, poultry and seafood, and dishes containing any of them

• Milk, cream, soft cheeses

• Cooked rice, pasta, pasta salads

• Custard, chiffon, cheese pies or pastries containing these fillings

• Eggs, egg substitutes

• Lunch meats, hot dogs, pizza with meat

• Casseroles, soups, stews

• Refrigerator dough, cookie dough

Meal Preparation and Food Safety

During a power failure, cooking and eating habits must change. You may have no heat, no refrigeration, and limited water. Health risks from contaminated or spoiled food may increase. When preparing food during a power outage follow these guidelines.

• Conserve Fuel - Consider the amount of cooking time needed for particular foods. If you have limited heat for cooking, choose foods which cook quickly. Prepare casseroles and one-dish meals, or serve no-cook foods.

 Alternative cooking methods include:

• Fireplace - Many foods can be skewered, grilled or wrapped in foil and cooked in the fireplace.
  

• Electric utensils - If gas is cut off but you still have electricity, use electric skillets, hot plates or coffee makers to heat food.
  

• Candle warmers - Devices using candle warmers such as fondue pots may be used if no other heat sources are available.
  

• Camp stoves and charcoal burners - These may be used outside your home. Never use fuel-burning camp stoves or charcoal burners inside your home, even in a fireplace.  Fumes from these stoves can be deadly.

Do not cook frozen foods unless you have ample heat for cooking. Some frozen foods require much more cooking time and heat than canned goods. Also, if power is off, it is best to leave the freezer door closed to keep food from thawing.

Commercial canned foods can be eaten straight from the can. Do not use home-canned vegetables unless you have the means to boil them for 10 minutes before eating.

Evaluating and Treating Landscape Trees Following a Hurricane

The damage to trees other than palms (pines and broadleaf trees) can be difficult to evaluate. Damage which is easy to sec includes defoliation, broken branches, split branch crotches and trunks, and leaning trees. Defoliated trees that were healthy before the storm, often leaf out quickly following a hurricane. [f this is the only damage to the tree, no special treatment is required. There is no need to apply fertilizer or other chemicals. Time is the best treatment for this type of damage.

Broken branches should be pruned back to an existing, intact, undamaged branch. This technique, called drop crotching, is less damaging to the tree than topping. Pruning paint is not needed and will do nothing for the tree. If there is a crack or split evident where a major limb meets the trunk and the crack goes into the trunk, it is best to remove the limb. If the branch is very large and the crack extends well into the trunk, consideration should be given to removing the tree. Limbs with this type of damage are not well secured to the tree and this damage does not heal itself. The limb could easily fall from the tree in a subsequent thunderstorm.

Small-sized leaning trees can be righted and staked as you would stake a transplanted tree. Treat this tree as if it were transplanted - water it frequently. If the tree is not too large and the area receives adequate rainfall in the next several months, the tree has a good chance of recovering.

Less obvious damage includes cracks or splits in the trunk or major limbs and breakage of the root system. Trees with cracks in the trunk and/or branches are very dangerous, and serious consideration should be given to removing the tree. These cracks will not heal and will remain in the tree for the life of the tree.

If there is any question as to the safety and health of a tree that is close to a building, school yard, parking lot or other place where people live, work or play, consult a professional arborist. They are the only people who are qualified to evaluate the severity of this type of damage.