Except for California, the state of Florida produces more fresh fruits and vegetables than any other state.
It is the top tomato state in the country.
Like with backyard gardens, Hurricane Irma has turned many of Florida's commercial fruit and vegetable fields into patches of pathogens which cannot be washed away. Experts on fresh produce, such as the Food and Drug Administration to county extension agents, are warning of the dangers of eating fresh produce that has been touched by floodwaters.
"Fresh fruits and vegetables that have been inundated by flood waters cannot be adequately cleaned and should be destroyed," according to the FDA.
Floodwaters contain a combination of pathogens and parasites, including E. coli, Salmonella, typhoid and cholera.
Food containers that are waterproof include undamaged, commercially prepared foods in all-metal cans and "retort pouches" — like flexible, shelf-stable juice or seafood pouches.
Discard any food in damaged cans. Damaged cans are those with swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting that is severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.
Thoroughly wash metal pans, ceramic dishes, and utensils — including can openers — with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water — or the cleanest, clearest water available.
Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water — or the cleanest, clearest water available. Allow to air dry.
Undamaged, commercially prepared foods in all-metal cans and "retort pouches" — like flexible, shelf-stable juice or seafood pouches — can be saved if you follow this procedure. However public health officials say the golden rule of food safety should be the primary rule: When in doubt, throw it out.
1. Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
2. Brush or wipe away any dirt or silt.
3. Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.
4. Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.
Place in a freshly made solution consisting of 1 tablespoon of unscented liquid chlorine bleach per gallon of drinking water — or the cleanest, clearest water available — for 15 minutes.
6. Air dry cans or retort pouches for a minimum of one hour before opening or storing.
7. If the labels were removable, then re-label your cans or retort pouches, including the expiration date, with a permanent marking pen.