When disaster strikes, food safety often takes a back seat to more visible dangers like flooding, injuries, or power outages. Yet foodborne illness quietly emerges as one of the most common secondary health crises during hurricanes, wildfires, or other emergencies. After major disasters, hospitals often see a spike in gastrointestinal complaints—and while many cases are brushed off as “stomach flu,” they’re frequently linked to spoiled or contaminated food.
The reasons are straightforward. Most pathogens that cause food poisoning—Salmonella, Listeria, E. coli—grow rapidly when perishable food is held above 40°F. In a power outage, refrigerators typically stay safe for only about 4 hours if unopened, while freezers keep food at safe temperatures for about 48 hours. After that window closes, bacteria multiply at dangerous speeds. What looks like a slightly softened container of yogurt or a thawed pack of chicken may, in reality, be a breeding ground for pathogens invisible to the eye.
Floods introduce an entirely different risk. Standing water often contains sewage, chemicals, and other contaminants. If canned goods are submerged, even tiny leaks or damaged seams can allow dangerous microbes inside. Authorities warn against eating any food—even sealed packages—that has touched floodwater. During Hurricane Harvey, for instance, residents in Houston were advised to throw away everything exposed, even if it looked salvageable.
Temporary shelters and emergency kitchens can also fuel outbreaks. Relief workers and volunteers do incredible work, but with limited refrigeration, high demand, and crowded conditions, food may be stored at unsafe temperatures. Something as simple as a batch of sandwiches left out too long can infect dozens of people. After Hurricane Katrina, multiple clusters of diarrheal disease were reported in evacuee shelters—reminders that even in crisis, food safety rules cannot be ignored.
So, what can individuals do? The CDC recommends keeping a supply of shelf-stable foods like canned beans, peanut butter, and dried fruit—items that don’t require refrigeration. A cooler with ice packs is invaluable for short-term preservation, and a food thermometer helps confirm whether meat and dairy are still safe. When in doubt, the rule is simple but lifesaving: “When in doubt, throw it out.” No amount of frugality or resourcefulness is worth a hospitalization in the middle of a disaster zone.
Food poisoning may not make headlines during disasters, but it has the potential to weaken entire communities when they are already most vulnerable. Awareness and preparation are key—because protecting your health doesn’t stop when the lights go out.
