Precaution needed with produce from flooded gardens

By Adam Tobias of the Daily Times staff
Tuesday, July 1, 2008 12:44 PM CDT

With the recent flooding of properties in the area, residents should take the proper precautions when eating produce from gardens, according to a press release issued by the University of Wisconsin-Extension office.

“How concerned you have to be about using garden produce after a flood depends, to a large degree, on how ‘clean' the floodwater was or whether it was likely to have been contaminated with sewage, river or creek water, farm runoff or industrial pollutants,” said Steve Ingham, food safety extension specialist.

“The most conservative answer - one that eliminates any and all risks - is that you discard all produce that was touched by floodwater,” he added.

Ingham said produce can be cooked to ensure safety, while adding that “this is the best choice if anything that was touched by floodwater will be served to those most at risk for serious consequences from food-borne illness.” Those who are most at risk include young children, the elderly, pregnant women and people with compromised immune systems.

According to Ingham, the ability to salvage crops that will be eaten raw with minimal risk depends on the source of the floodwater, the time to harvest and whether potential contamination has been internalized into the plant tissue.

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All leafy vegetables such as lettuce or spinach should be discarded regardless of how mature the plants are, Ingham said.

“It's not possible to scrub these crops as they have many ridges and crevices that could contain contaminated silt or bacteria,” he added.

All soft fruits that are ready to harvest must be cooked because it is impossible to thoroughly clean them and they cannot be safely consumed raw. Other produce may be salvaged depending on the crop and how far along it is in the growing season.

“In general, any produce for which the edible part was directly touched by floodwater presents a potential risk to health if consumed,” Ingham said. “This includes produce that was submerged or splashed by floodwater.”

Melons and other fruits that will be eaten raw should not be consumed, Ingham said. He added that recent food-borne illness outbreaks linked to melons suggest that low acid fruits may not be safe even if the surface is sanitized.

“Late-season vegetables that result from flowers produced on growth that develops after floodwaters subside should be safe,” Ingham said. “To increase safety, cook them thoroughly, or at least wash them well and peel them, if possible, before eating. This could include tomatoes, peppers, eggplants, squash, cucumbers and similar vegetables.”

Underground vegetables such as beets, carrots and potatoes that are still early in the growing season should be safe if allowed to grow to maturity. Root crops that will be consumed within the month should be washed in water, rinsed and sanitized before cooking thoroughly.

Produce should be rinsed with clear tap water and soaked for two minutes in a weak chlorine solution of two tablespoons of bleach per a gallon of water.

“Change the bleach solution if you notice the water is no longer clean,” Ingham said. “Plants where fruits have set (tomatoes) or where flowers are evident (broccoli/cauliflower) present an undefined risk. Before consuming these crops raw, consider the source of the floodwater, the time since contamination and the health of the tissue.”

Residents should always discard any tissue that is bruised, cracked or blemished, he added.

Early season crops that remained above floodwaters and will be harvested within the next few weeks should be safe if cooked or peeled. Examine any produce carefully before harvest, Ingham said.

Produce should be thrown out if it is soft or cracked, bruised or has open fissures where contamination may have entered.

Flood-damaged garden produce that is otherwise unfit for eating should not be canned or preserved. Garden produce that would be safe to consume after washing, sanitizing and cooking may be safely canned.

“Because the low temperature of home dehydrators do not destroy high numbers of bacteria, do not attempt to dehydrate produce from flooded gardens,” Ingham said. “Never sell produce from a flood-damaged garden at a farmers market or farm stand until you are sure that all contamination has been removed from the garden, usually a period of at least one month after the last incidence of flooding.”

Those with questions on the sale of garden-flooded produce should call the Division of Food Safety of the Department of Agriculture, Trade and Consumer Protection at (608) 224-4665.