(09/10/24) BATON ROUGE, La. — As Francine approaches Louisiana, residents need to make sure they are prepared to have a reliable and safe food supply.

Shannon Coleman, LSU AgCenter consumer food safety specialist, said this is an excellent time to stock up on non-perishable food items and water. Also, check the expiration dates of the items in your pantries and prepare to stock up.

Coleman's recommendations align with the National Center for Home Food Preservation at the University of Georgia. The center recommends short-term preparedness, called the three-day emergency supply, which should be stored in one safe location in your household. The preparedness kits include the following:

• Non-perishable food.
• Water (a gallon of water per person per day – bottled water is recommended).
• Personal hygiene items.
• Flashlights.
• Blankets.
• Other essential items recommended for emergencies, which include and not limited to medication (essential and non-essential) and a first aid kit.
• Use bottled water that has not been exposed to flood waters
• Boil water to make it safe if bottled water is unavailable. Filter water through a clean cloth if the water is cloudy.
• If you cannot boil the water, use disinfectant bleach to kill the disease-causing organism in the water. If the water is cloudy, follow the filter recommendation above. Then, add 1/8 teaspoon (8 drops) of regular, unscented, liquid household bleach to a gallon of water. Stir well and let stand for 30 minutes before you use it. Store the disinfectant water in a clean container with covers.
• If your well has been flooded, the water from the well should be tested and disinfected after the flood water recedes. Contact your local health department, department of agriculture or the AgCenter for specific information.

Additional recommendations for the food include requiring no refrigeration, minimal preparation or cooking and little or no water. If you plan to heat food, use a grill, camping stove and fuel. Other essential utensils are a can opener, scissors or knives, disposable plates, cups and utensils. An example of the type of foods to obtain can be found in this article. They also have a recommendation for a two-week emergency supply.

If you lose power, cook your perishable food from the refrigerator first and then move on to the freezer. Try to minimize the number of times you open your freezer door to help the unit maintain the appropriate temperature in case the power returns sooner rather than later. The National Center for Home Food Preservation recommends filling clean plastic containers or jugs with water and freezing them. Food should be kept in a well-insulated, well-filled, closed freezer for 2 to 3 days.

Monitor the temperature and time during a power outage. For the temperature, it is essential to keep all perishable foods out of the temperature danger zone of 40 to 140 degrees Fahrenheit. Most refrigerated foods are unsafe to consume after 2 hours without proper storage temperature. The United States Department of Agriculture recommends saving or discarding various refrigerated and frozen foods.

Once the food is deemed unsafe, discard it and do not taste it. The golden rule is “When in doubt, throw it out.”

When flooding occurs, the following recommendations by the United State Department of Agriculture should be followed:

• Use bottled water that has not been exposed to flood waters
• Boil water to make it safe if bottled water is unavailable. Filter water through a clean cloth if the water is cloudy.
• If you cannot boil the water, use disinfectant bleach to kill the disease-causing organism in the water. If the water is cloudy, follow the filter recommendation above. Then, add 1/8 teaspoon (8 drops) of regular, unscented, liquid household bleach to a gallon of water. Stir well and let stand for 30 minutes before you use it. Store the disinfectant water in a clean container with covers.
• If your well has been flooded, the water from the well should be tested and disinfected after the flood water recedes. Contact your local health department, department of agriculture or the AgCenter for specific information.