Food and Water in an Emergency by Food & Water In An Emergency

Author:Food & Water In An Emergency
Language: eng
Format: mobi, epub
Published: 0101-01-01T00:00:00+00:00

FOOD STORAGE

T h ree Ways to Purify Wa t e r

In addition to having a bad odor and taste, contaminated water can contain Shelf-life of Foods for microorganisms that cause diseases such as dysentery, typhoid and hepatitis.

S t o r a g e

You should purify all water of uncertain purity before using it for drinking, food Here are some general guidelines for rotating common emergency

preparation or hygiene.

foods.

There are many ways to purify water. None is perfect. Often the best solution is a ■ Use within six months:

combination of methods.

— Powdered milk (boxed)

Two easy purification methods are outlined below. These measures will kill most — Dried fruit (in metal

microbes but will not remove other contaminants such as heavy metals, salts and container) most other chemicals. Before purifying, let any suspended particles settle to the bottom, or strain them through layers of paper towel or clean cloth.

— Dry, crisp crackers

(in metal container)

BOILING. Boiling is the safest method of purifying water. Bring water to a — Potatoes

rolling boil for 3-5 minutes, keeping in mind that some water will evaporate. Let the water cool before drinking.

■ Use within one year:

— Canned condensed meat

Boiled water will taste better if you put oxygen back and vegetable soups into it by pouring the water back and forth between two — Canned fruits, fruit juices

clean containers. This will also improve the taste of and vegetables stored water.

— Ready-to-eat cereals and

uncooked instant cereals

DISINFECTION. You can use household liquid bleach to kill microorganisms.

(in metal containers)

Use only regular household liquid bleach that contains 5.25 percent sodium — Peanut butter

hypochlorite. Do not use scented bleaches, colorsafe bleaches or bleaches with — Jelly

added cleaners.

— Hard candy and canned nuts

Add 16 drops of bleach per gallon of water, stir and let stand — Vitamin C

for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes.

■ May be stored indefinitely

The only agent used to purify water should be household (in proper containers and liquid bleach. Other chemicals, such as iodine or water treat-conditions): ment products sold in camping or surplus stores that do not — Wheat

contain 5.25 percent sodium hypochlorite as the only active ingredient, are not recommended and should not be used.

— Vegetable oils

— Dried corn

While the two methods described above will kill most microbes in water, distillation will remove microbes that resist these methods, and — Baking powder

heavy metals, salts and most other chemicals.

— Soybeans

— Instant coffe, tea and cocoa

DISTILLATION. Distillation involves boiling water and then collecting the vapor that condenses back to water. The condensed vapor will not include salt and — Salt

other impurities. To distill, fill a pot halfway with water. Tie a cup to the handle on — Noncarbonated soft drinks

the pot’s lid so that the cup will hang right-side-up when — White rice

the lid is upside-down (make sure the cup is not dangling into the water) and boil the water for 20 minutes. The — Bouillon products

water that drips from the lid into the cup is distilled.

— Dry

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