Food Safety Precautions After a Wildfire
Addressing foodborne illnesses and practicing proper food safety practices
Jennifer Vuong
MPH Candidate at OHSU-PSU School of Public Health
Photo by Marcela Laskowski, on UnsplashExploring Food Safety and Foodborne Illnesses
What can we do to protect our health from consuming foods that have been exposed to environmental health risks following the impacts of a wildfire?
The American federal government estimates 48 million cases of foodborne illness each year (USFDA, 2020). Foods contaminated by bacteria and/or their toxins, parasites, viruses, chemicals, or other agents lead to illnesses that may lead to hospitalization and even death. In event of a wildfire, extreme heat and particulate air pollution can harm human health and increase foodborne illnesses through the release of toxins from the fire and smoke. To prevent negative health effects, it is crucial to practice food safety and follow protective steps when consuming food left in homes and/or produce grown in their garden.
Impact of Wildfires and Smoke to Health
Environmental Health Risks
Climate change is an increasing driver of active fire seasons. Due to the trapped heat in the atmosphere from greenhouse gas emissions, climates have become drier leading to increased temperatures and the onset of more natural disasters (NOAA, 2022), such as wildfire.
Disasters are a massive threat to food safety and security as they can increase things that make people sick, such as organisms like bacteria and fungi (termed pathogens) as well as, chemicals, heavy metals, and other pollutants that can contaminate air, water, and the environment (Garcia et al., 2020). Wildfires in particular will accelerate bacteria and toxins in food - either through the extreme heat, smoke impairing the soil, or toxic fumes permeating food packaging.
Outbreaks of Foodborne Illnesses
Foodborne Illnesses
Foods contaminated by bacteria and/or their toxins, parasites, viruses, and chemicals will lead to foodborne illnesses. There are over 250 diseases that are related to food contamination that have a wide range of severity in symptoms based on the individual (CDC, 2021b). Common symptoms of foodborne illnesses include nausea, vomiting, stomach cramps, and diarrhea.
Despite efforts in food safety precautions, warmer weather conditions stimulate bacterial growth that increase national outbreaks of foodborne illnesses (Naumova, 2022). Warmer weather periods will increase with climate change, expecting to increase the outbreak of wildfires capable of burning for weeks or months. The figure below from CDC's Foodnet calculated the monthly outbreak of foodborne infections between 2010-2021 in Oregon. During the summer months, there is a peak in recorded numbers of infections to the Oregon Health Authority. High heat can contribute to the onset of more foodborne illnesses, risking individuals' health if they consume contaminated foods.
Source: CDC Foodnet Fast
As seen on the graph, cyclospora and vibrio have the highest percentage of foodborne infections during the summer months of Oregon on average from 2010-2021. In the United States, outbreaks of cyclosporiasis are linked to various types of imported fresh produce (CDC, 2020). As for vibrio, people are infected by consuming raw or undercooked seafood or exposing a wound to seawater (CDC, 2019). Click on the images below to earn more about these foodborne illnesses and how they are correlated to warmer temperatures.
Cyclospora
Cyclosporiasis is an intestinal infection spread by a cyclospora parasite when ingesting food or water that was contaminated with feces (stool).
Studies of cyclosporiasis outbreaks reveal that the risk of infection is seasonal and is most common in tropical and subtropical regions.
Studies of cyclosporiasis show that outbreaks are seasonal and are most common in tropical and subtropical regions.
Symptoms of infection to the small intestine (bowel) usually cause watery diarrhea, with frequent, sometimes explosive, bowel movements. Other common symptoms include loss of appetite, weight loss, stomach cramps/pain, and several more. These symptoms will begin about 1 week after infection and can last either a few days or a month depending on the treatment.
Diagnosed through specific laboratory tests of the person's stool to identify the parasite.
Two antibiotics are typically recommended for treatment.
(CDC, 2020)
Vibrio
80,000 illnesses and 100 deaths are estimated each year in the United States.
The vibrio bacteria naturally live in certain coastal waters and are highly concentrated from May through October when water temperatures are warmers. 80% of infections are between those months of the warmer temperatures of water.
Other than the consumption of raw or undercooked seafood, exposure to salt water or brackish water in an open wound can cause a skin infection.
Symptoms of watery diarrhea accompanied by abdominal cramping, nausea, vomiting, fever, and chills will begin typically within 24 hours of ingestion and last about 3 days.
Diagnosed through laboratory tests of the person's stool, wound, or blood.
There is no specific treatment available. Antibiotics have shown little to no effect on vibriosis.
(CDC, 2019)
Common Types of Foodborne Germs
Knowledge of foodborne illnesses is important to practice food safety throughout one's life. Below are four of the most common foodborne germs that lead to illnesses from eaten food in the United States.
Campylobacter
1.5 illnesses are estimated each year in the United States.
Infection can be caused by consuming or having touched raw or undercooked poultry. Other sources can be seafood, meat, and produce, by contact with animals, and by drinking untreated water.
Symptoms of diarrhea (often bloody), fever, and stomach cramps usually begin 2-5 days after infection. These can last for about a week.
Diagnosed through a laboratory test in a person's stool, body tissue, or fluids
Can be treated without antibiotics.
(CDC, 2021a)
Norovirus
Norovirus is the leading cause of foodborne illness in the United States. It is commonly known as stomach flu or stomach bug.
Norovirus contamination and illness of the body can be caused by:
Eating contaminated foods or drinking liquids.
Touching surfaces or objects and putting your fingers in your mouth.
Having direct contact with someone who is infected with norovirus.
The most common symptoms are diarrhea, vomiting, nausea, and stomach pain which usually begin between 12 to 48 hours after exposure. Most people with norovirus illness can recover in 1 to 3 days.
No specific medicine to treat norovirus. Antibiotics will not help treat this viral infection.
(CDC, 2022a)
Salmonella
1.35 million infections are estimated each year in the United States with food being the most common source.
Infections can be caused by:
Eating contaminated food or drinking contaminated water.
Touching infected animals, their feces, or their environment.
The most common symptoms are diarrhea (possibly with blood), fever, and stomach cramps which may begin in 6 hours to 6 days after infection and can last 4-7 days. However, it is common to not develop symptoms for several weeks and experience symptoms for several weeks.
Diagnosed through a laboratory test in a person's stool, body tissue, or fluids.
Can be treated without antibiotics.
(CDC, 2022c)
Staphylococcal
As a gastrointestinal illness, infections are caused by eating foods contaminated with the toxin.
Symptoms are typically characterized by a sudden start of nausea, vomiting, stomach cramps, and diarrhea. They usually begin within 30 minutes to 8 hours after contamination and last no longer than 1 day.
Laboratory tests are typically not used unless during a reported outbreak.
Medicine can be prescribed to treat symptoms, but typically not needed. Antibiotics will not help treat this toxin.
(CDC, 2022d)
Learn more about the various kinds of foodborne germs through the CDC website. For several of these illnesses, it is advised for people to drink plenty of fluids while recovering from the illnesses. Dehydration after infection is common and keeping your body hydrated from any lost fluids from the experienced symptoms. Outbreaks, symptoms, and recovery time will vary significantly between different population groups for each foodborne disease (CDC, 2021b). Vulnerable populations may experience life-threatening conditions and require hospitalization.
Vulnerable Populations to Foodborne Illnesses
Older adults, children, pregnant women, and people with weakened immune systems are most susceptible to the risk of foodborne illnesses (CDC, 2022b). Older adults aged 65 and older and people with weakened immune systems are not as capable to recognize and fight off harmful bacteria. Children's immune systems are still developing and unable to fight off harmful bacteria. Additionally, children under 5 years old are more likely to be hospitalized from infections that are dangerous to their bodies at their age. Pregnant women are more likely to become sick which may lead to miscarriage or premature delivery.
In addition to the four population groups listed above, low-income households are particularly vulnerable to wildfire smoke impacting their food safety. For low-income households, they may be food insecure which impacts their ability to support themselves after a wildfire. In some communities, low-income households may get displaced to humanitarian assistance shelters that include food security (Keim, 2008).
Impacts of Wildfires to Food Safety
Ways a Fire Exposure Can Compromise Food
The USDA (2013) describes four common ways fire can compromise food.
Chemicals
Chemicals, such as fire retardants, that are used to fight fires may contain toxic materials that will contaminate food and cookware.
Power Outage
Electricity may be unavailable. Refrigerators will last around 4 hours and freezers at least 48 hours before spoilage bacteria develop on food.
Methods to Protect from Foodborne Illnesses
DISCARD ALL FOODS AT RISK
Heat, Chemicals, and Smoke Fumes
Heat
Jars, cans, and bottles may become ruptured due to extreme heat exposure. Jar tops can become unsealed due to heat and resealed when exposed to cooler temperatures.
Chemicals
Any raw foods stored outside the refrigerator. If left inside but during a power outage, check the temperature unless it has been over 4 hours.
Smoke Fumes
Toxic fumes can permeate food packaging and contaminate the food. These include cardboard, plastic wrap, home-canned goods, and screwed-top jars.
(USDA, 2013)
During a Power Outage
Power outages are a common occurrence before and during a wildfire. On some occasions, a safety measure of a public safety power shutoff is performed by electric utility service providers. This measure protects communities in high fire-risk areas from possible sparks from electricity systems that could contribute to wildfires (Oregon Public Utility Commission, n.d).
After a wildfire, throw away any...
Perishable food that has not been refrigerated or frozen properly due to power outages.
Food with an unusual odor, color, or texture.
Additionally, keep refrigerator and freezer doors closed as much as possible, and never taste the food to determine if it is safe to eat (CDC, 2021c).
Check out these resources for more information
Wash Your Produce
Recommendations (UCCE, n.d):
Basic cleaning
Wash produce well under running water before storing, cooking, canning, or eating.
Deep cleaning
Soak produce in a 10% white vinegar solution. Doing so will lift soil particles off deeply veined leafy green vegetables and hairy fruits.
For leafy greens, remove the outer layers.
EXCEPTION:
Fruit and vegetables exposed to fire retardant or any chemicals should be properly disposed of at a designated inedible food collection.
References
Centers for Disease Control and Prevention. (2021a, April 14). Campylobacter (Campylobacteriosis). https://www.cdc.gov/campylobacter/index.html
Centers for Disease Control and Prevention. (2020, September 17). Cyclosporiasis FAQs. https://www.cdc.gov/parasites/cyclosporiasis/gen_info/faqs.html#what_cyclo
Centers for Disease Control and Prevention. (2021b, August 31). Foodborne illnesses and germs. https://www.cdc.gov/foodsafety/foodborne-germs.html
Centers for Disease Control and Prevention. (2021c, September 2). Keep food safe after a disaster or emergency. https://www.cdc.gov/disasters/foodwater/facts.html
Centers for Disease Control and Prevention. (2022a, June 27). Norovirus. https://www.cdc.gov/norovirus/index.html
Centers for Disease Control and Prevention. (2022b, August 10). People with a higher risk of food poisoning. https://www.cdc.gov/foodsafety/people-at-risk-food-poisoning.html
Centers for Disease Control and Prevention. (2022c, October 20). Salmonella. https://www.cdc.gov/salmonella/index.html
Centers for Disease Control and Prevention. (2022d, August 16). Staphylococcal food poisoning. https://www.cdc.gov/foodsafety/diseases/staphylococcal.html
Centers for Disease Control and Prevention. (2019, March 8). Vibrio illness (Vibriosis). https://www.cdc.gov/vibrio/index.html
Garcia, S. N., Osburn, B. I., & Jay-Russell, M. T. (2020). One health for food safety, food security, and sustainable food production. Frontiers in Sustainable Food Systems, 4. https://doi.org/10.3389/fsufs.2020.00001
Keim, M. E. (2008). Building human resilience: The role of public health preparedness and response as an adaptation to climate change. American Journal of Preventive Medicine, 35(5), 508-516. https://doi.org/10.1016/j.amepre.2008.08.022
National Oceanic and Atmospheric Administration (NOAA). (2022, August 8). Wildfire climate connection. https://www.noaa.gov/noaa-wildfire/wildfire-climate-connection
Naumova, E. N. (2022, June 29). Climate change and food safety risk. Tufts University Friedman School of Nutrition Science and Policy. https://nutrition.tufts.edu/news/climate-change-and-food-safety-risk
Oregon Public Utility Commission. (n.d.). Power Outage Preparedness. Oregon.gov. https://www.oregon.gov/puc/safety/Pages/Power-Outage-Prep.aspx
Partners for a Hunger-Free Oregon. (2020, October 21). Wildfire resources. https://oregonhunger.org/wildfire-resources/
U.S. Food and Drug Administration (USFDA). (2020, March 5). Foodborne pathogens. https://www.fda.gov/food/outbreaks-foodborne-illness/foodborne-pathogens
University of California Cooperative Extension (UCCE), Sonoma County. (n.d). Produce Safety After a Fire. https://ucanr.edu/sites/SoCo/files/315093.pdf
USDA Food Safety and Inspection Service. (2013, August 8). Fires and food safety. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/emergencies/fires-and-food-safety
