Flood Affected Fruits and Vegetables

Flood Affected Fruits and Vegetables

• Fresh fruits and vegetables that have been partially or completely submerged in flood water, or that might have come in contact with contaminated water, are not safe to consume.

• There is a high health risk of becoming sick from consuming these products. Flood water may be contaminated with sewage, animal waste, heavy metals, pathogenic microorganisms, or other contaminants. These contaminants are not only on the surface of the fruits and vegetables, but may move into plant tissues. The Food and Drug Administration considers these products “adulterated” and not fit for consumption. (Note: Pooled or standing water after a rainfall that is not likely to be contaminated should not be considered flooding.)

• Produce from flood-damaged gardens should not be used or sold at the farmers market or farm stand. Produce should also not be used for home canning, freezing or other types of preserving.

• If your garden is in close proximity to a flooded area but has not come in contact with flood water, prevent cross contamination by cleaning equipment, this includes shoes, before going from contaminated area to garden into other areas.

• If an unplanted field or a section ready for replant has been partially or completely flooded, treat soil as if it was treated with fresh manure. Do not harvest produce grown in field for 120 days. This will give time for bacteria to break down and any contaminants to be leached out of the soil.

• As always, proper food handling methods in the kitchen are important for food safety. They include, washing hands while preparing food; cleaning and disinfecting work surfaces, equipment and sup-plies; using potable water; and, “if in doubt, throwing it out”.

• Where plants are in water logged soil, but were not exposed to flood water, they may wilt. They also have a high chance of developing Phytopthora root rot and fruit rots (Buckeye rot of tomatoes will and Phytophthora on peppers, eggplants, and all cucurbits) will be promoted. Chlorothalonil or Cop-per fungicides are helpful in controlling the Phytophthora rots on tomatoes, peppers, eggplants and cucurbits.

Reference: FDA Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables.

By Sandra Bastin, Associate Extension Professor, Food and Nutrition Specialist, University of Kentucky, College of Agriculture