A month after Hurricane Helene barreled into our region, farmers continue the long recovery of removing debris piles, deposited rocks and boulders, sediment and other objects from production fields and pastures. Several questions have surfaced as farmers gradually reclaim these flooded areas and move onto cleaning adjacent packing sheds, coolers, and other farm storage areas. NC State Extension Specialists have stepped in to provide guidance on these topics:

My barn and areas where I pack and store produce were flooded – what are my steps for cleanup?

Before beginning any cleaning efforts, confirm the potability of the water in your facility. Clean water is essential for all stages of cleaning, and using contaminated water can lead to additional hazards and cross-contamination. Contact the local county health department to confirm the safety of the municipal water supply. If using a private well, ensure your well is safe for use by considering important steps as provided by the NC Department of Health and Human Services. If the county has not cleared municipal water, it cannot be considered potable and should not be used for cleaning, sanitizing and disinfection efforts.

For this event, if you are cleaning debris, soil, and deposited mud from flood waters, the first step is to use shovels, brooms, or mops for removing large debris. Complex equipment should be dismantled for thorough cleaning. For heavily damaged items exposed to floodwaters (e.g., kitchen equipment, coolers), consult professionals to determine if restoration is possible, or if disposal is required. Then clean with a heavy duty cleaner (detergent). Wear protective gear such as: hard hats, heavy-duty work gloves, waterproof boots (steel toe and insole recommended), eye protection (goggles), and respiratory protection, to avoid inhaling dust or airborne contaminants. Use appropriate tools such as scrubbing pads and brushes for thorough cleaning. Wash detergent away with a potable water source.

What’s the difference between products that disinfect, sanitize, and clean surfaces?

EPA Guidance on Cleaners, Sanitizers and Disinfectants

Once the organic matter, residues and debris have been removed, you can then disinfect. One of the most widely available disinfection products is Ultra Clorox. (see Safety Data Sheets for Clorox Bleach products). If food contact surfaces were affected by flooding contamination, after disinfection they must have a potable water rinse, followed by a sanitizing treatment. The same Clorox bleach can be used, but at a lower concentration. Investigate concentration (parts per million) for sanitizing and disinfection for the specific product you’re using.

Non-food Contact Surfaces

Use a disinfectant for floors, walls, drains (non-food contact surfaces) – Use a chemical agent at a level that will disinfect. Reference the Safety Data Sheet for your chemical and measure the parts per million (ppm) with test strips or a titration kit that is appropriate for the disinfecting chemical. Disinfectants may be a chemical that is designed specifically for disinfection or may be a dual-purpose chemical that can sanitize (lower concentration) and disinfect (higher concentration). Contact your Extension Agent for guidance on products to best fit your operation.

Food Contact Surfaces

Food contact surfaces include harvest buckets, bins, tables, harvest and packing tools. After disinfecting a food contact surface, a potable, clean water rinse is required after disinfecting food contact surfaces. Then mix a sanitizing solution, reference the Safety Data Sheet for your chemical and measure the parts per million (ppm) with test strips or a titration kit that is appropriate for the sanitizing chemical. Apply the solution to the food contact surfaces, allow the solution to sit on the surface for the instructed time and do not rinse the solution from the surface.

My cooler flooded and now has mold growing, and rusty areas – how do I handle this?

Follow the same instructions as described above for safe debris removal, cleaning and disinfection. It is critically important to reestablish an environment that suppresses growth of the mold. Cleaning and disinfecting are just a band-aid if the surfaces are not replaced. To control the existing mold, use a chlorinated alkaline cleaner and clean the surface. Afterwards use a registered disinfectant that has claims against fungi/mold.

Rapid drying is crucial to prevent mold growth. Use industrial fans and dehumidifiers to dry surfaces and equipment as quickly as possible. If the damage is beyond what can be handled with basic cleaning and sanitizing, contact professionals experienced in disaster recovery. Below are organizations that provide expert guidance and restoration services:

• Institute of Inspection Cleaning and Restoration Certification (IICRC): (800) 835-4624 or (360) 693-5675 or iicrc.org
• Restoration Industry Association: (800) 272-7012 or ascr.org.
• Independent Mitigating and Cleaning/Conservation Network: (630) 527-9052
• Environmental Hygiene Services: For assistance with HVAC systems or air quality concerns, contact a local contractor or environmental hygiene specialist.

What is the recommended testing for contaminants in soil and water?

Flood waters can contain a variety of contaminants that may impact the safety of surface water sources (creeks, springs, rivers, ponds) and soils that were impacted by flooding. Sewage, microbial pathogens, heavy metals and other chemicals can be problematic in soils where crops are grown or livestock are grazed. The FDA provides guidance on what contaminants should be tested, based on the degree of flooding a production area encountered.

The cost of testing for soil and water contaminants can be very high, as private labs are often the only option for testing. Efforts are underway through NC State University and NC State Extension to assist farmers in field testing, and anyone interested in testing their flooded farmland should reach out to their local Extension Agent. More information on bacterial and heavy soil contamination, with links to certified labs is covered in this article.

Special thanks to Elena Rogers and Kate Nicholas for their contributions to these topics.