Along with Spring Flowers Come Spring Storms — Be Prepared with a Three-Day Emergency Food Supply

Kalamazoo, Mich.- Every county in Michigan has experienced at least one tornado in the past 55 years. The Michigan State Police Emergency Management Division gives tornadoes a high human health-risk rating because of the risk for unprotected individuals in a storm path and lack of warning time (MSP-EMD, Michigan Hazard Analysis, December 2001). The spring weather creates circumstances that contribute to power failures in households, creating food safety issues.

Having an emergency food supply means you will not go hungry when weather and power outages prevent you from getting your usual supplies of groceries or meals. The emergency food is stored apart from your usual groceries. The supplies are to be kept in a convenient location, readily available when the unexpected happens.

Select emergency foods that require no refrigeration, preparation or cooking, and little or no water. Store food that keeps well from each of the food groups to provide the variety of nutrients you need. Emergency food should be stored in a cool, dry place away from any direct source of heat (below 85 degrees). Extremely hot (over 100 degrees) and freezing temperatures are harmful to canned goods. Date the foods as you buy them. If they have not been needed by their “Use By” or “Expiration” date, prepare them for your regular meals and replace them with new groceries. Low-acid canned goods (meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach) will last two to five years unopened. High-acid canned goods (fruit juices, pickles, sauerkraut, tomato soup and foods in vinegar-based sauce) will last 12-18 months unopened. Never use food from cans that are leaking, rusting, bulging, badly dented or have a foul odor; cracked jars or jars with loose or bulging lids; or any container that spurts liquid when you open it. NEVER TASTE such foods. Throw out any food you suspect is spoiled.

Many foods can be skewered, grilled or wrapped in foil and cooked in the fireplace. Be sure the damper is open. Devices using candle warmers such as fondue pots may be used if no other heat sources are available. Camp stoves and charcoal burners used outside are good alternatives. Fumes from these stoves can be deadly if used inside or in fireplaces.

When cooking is not possible, many canned foods can be eaten cold. Be prepared with small cans of fruit, fruit or vegetable juice boxes, cans of tuna and other canned meat products (such as deviled ham), pudding cups, peanut butter, cereals, crackers, nonfat dry milk, canned evaporated milk and UHT or aseptic-packaged milk. Make sure you have a manual can opener, eating utensils and disposable dishes.

For more information on this topic contact the Kalamazoo County Extension Office at 383-8830.

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