Cleaning & Disinfection Of Flooded Premises

Excessive rainfall may in some areas may overload sanitary sewers and result in the flooding of basements.

The following procedure is recommended for the satisfactory cleaning and disinfection of all premises that have been flooded:

1. After the water has been removed from the premises, all mud and debris should be removed by scraping and washing.

2. This material should be buried or bagged for removal by the municipal garbage collectors.

3. The premises and furniture should then be thoroughly washed and disinfected.

 
Disinfection

For walls, floors, and cellars, disinfect by thoroughly washing and brushing with a sodium hypochlorite solution. This solution can be prepared by adding 1 tablespoon of household bleach to an 8 quart pail of water (the directions on the package should be followed when using some other chlorine compound).

For furniture, it is recommended that it be scoured with soap and water and placed in the sun to dry.

The house should be thoroughly aired and dried after this treatment.

Since foods exposed to flood waters may constitute a health hazard, the following notes are intended as a guide:

• Canned foods should be closely checked for "leakers" and "swells". Particular attention should be paid to seams and joints for signs of erosion. Home-preserved fruits in jars and sealers that show evidence of contamination around the tops should be discarded.
  
• Soft foods, including all kinds of meats and dairy products, should be discarded if there is evidence of contact with flood water.
  
• Foods that have been wrapped in moisture-proof wrappers should be examined for breaks in the wrapper. Intact wrappers should be removed and the product re-wrapped.
• Food handling equipment should be thoroughly scoured and washed and then treated with an effective disinfecting solution. Chlorine not less than 100 parts per million and preferably up to 400 parts per million (1 to 4 tablespoons of household bleach/gallon of water) is satisfactory or immersion in boiling water for at least one minute. In all cases a generous safety margin should be allowed.

Householders are warned to take every precaution to see that the heating system is safe before resuming its use.

These procedures are recommended by the Ontario Ministry of Health and the Grey Bruce Health Unit.