Understanding Food Safety Risks
The FDA defines flooding as the uncontrolled flow or overflow of water onto fields, not just heavy rain, or pooling. Floodwater can introduce:
- Microbiological Pathogens: Bacteria, viruses, and parasites causing foodborne illness.
- Chemical Contaminants: Chemicals, heavy metals, and petroleum products.
These contaminants can't be washed off and make the produce unsafe to eat. Under FDA regulations, such produce is considered contaminated.
Handling Flood-Affected Produce
If the edible parts of produce come into direct contact with floodwaters, they must be discarded. This includes root vegetables, squash, and melons. For crops near flooded areas but not directly touched by floodwaters, assess the risks by asking:
- Did water splash onto the edible parts?
- How far above the water were they?
Floodwaters can contain elevated levels of pathogens and heavy metals, so when in doubt, discard the produce to avoid foodborne illness.
Additional Tips
- Well Safety: If the wellhead is submerged, test the well for generic E. coli to check for contamination.
- High-Water Markers: Place markers at high-water lines to identify areas where crops contacted floodwaters.
These steps help ensure the safety of your produce and protect consumers from potential illness.
Author: Robin Trott, Extension educator, Douglas County