How often should you replace food and water in our emergency stockpile?
Canned food is one of the best options for long-term storage, according to a food researcher, but there's one mistake you must avoid at all cost.
"Clean water stored in clean containers can last for many years," says Tore Kamfjord from the Norwegian Directorate for Civil Protection.(Photo: Stian Olberg / DSB)
When crises occur, access to food may become limited. That's why authorities urge everyone to be prepared by keeping an emergency stockpile at home.
Many of us have fridges and freezers full of food that may seem useful, but in an emergency situation this food can quickly become unsafe to eat.
Dagbjørn Skipnes conducts research in many areas related to heat treatment of food products. He has several recommendations regarding canned food.(Photo: Nofima)
The Norwegian Directorate for Civil Protection (DSB) therefore recommends that we all have food that can be stored at room temperature and plenty of clean drinking water.
But how long do these emergency supplies actually last, and how do you know if they are still safe to use? How often should we update our emergency stockpiles with new food?
Emergency stockpile checklist:
Clean drinking water stored in jugs or bottles.
Food that can be stored at room temperature.
Grill, cooking stove, or camping stove.
Warm clothes, blankets, duvets, and sleeping bags.
Matches and candles.
Firewood if you have a wood-burning stove or fireplace.
Gas or paraffin heater designed for indoor use is an alternative to wood burning.
An agreement for accommodation if you do not have alternative heating.
Flashlights or headlamps that run on batteries, a hand crank, or solar power.
DAB radio that runs on batteries, a hand crank, or solar power.
Medicines and first aid equipment.
Iodine tablets (applies to children and adults under 40, pregnant and breastfeeding women).
Hygiene items such as wet wipes, hand sanitiser, diapers, toilet paper, and menstrual products.
Batteries and a charged power bank.
Some cash and several payment cards.
Food and water for pets.
A paper list with important phone numbers such as emergency numbers, emergency room, vet, family, friends, and neighbours.
Dagbjørn Skipnes is a senior researcher at the food research institute Nofima.
He explains that how food is packaged plays a major role in how long it keeps.
According to Skipnes, different types of packaging offer varying protection against light and oxygen – two factors that affect quality.
Cardboard cartons do not provide the same level of protection as metal.
"They're not completely oxygen-tight. Over time, exposure to oxygen can cause rancidity, especially in foods with higher fat content," he says.
Glass containers are airtight but allow light to pass through. Skipnes explains that prolonged light exposure can cause vegetables to lose their colour.
Food packaged in pouches, whether aluminium or transparent plastic, is airtight.
"Aluminium pouches also block light very effectively. If the pouch is transparent, light exposure can still affect the colour of the food," he says.
If you're going to store food for a very long time, Skipnes recommends metal cans as the safest option.
"They are durable and protect well against both light and oxygen," he says.
Canned food often lasts beyond its best before date
Skipnes explains that canned food does not necessarily need to be replaced when the best before date has passed.
"With canned food, very little can go wrong. As long as the can is whole and intact, the contents are usually safe to eat," he tells Science Norway.
This is due to how canned food is made.
Annonse
"A raw ingredient is placed in the can, brine is added, and the lid is sealed mechanically, making the container airtight. The can is then heated intensely," he explains.
Skipnes notes that the heat treatment is crucial for food safety.
"The food is exposed to enough heat to destroy both bacteria and bacterial spores," he says.
"It often says best before, but the food is often still good after that date," says Tore Kamfjord, director of emergency preparedness at DSB. He has worked on developing the emergency preparedness list.(Photo: Daniel Fatnes / DSB
"That's precisely why there's no need to add preservatives to keep the food safe," says Skipnes.
Canning also does not reduce the nutritional value of the food.
"There's no loss when food is canned. No vitamins or minerals disappear," he says.
How to tell if the food is safe
Although canned food generally remains safe for a long time, there are certain warning signs you should watch out for.
"If a can is rusty, leaking, or bulging, you should be cautious and discard it," says Skipnes.
For dried foods such as soup packets, other factors are decisive.
"Moisture is the biggest problem for dried food. If the food has absorbed moisture, you should be careful," explains Skipnes.
Avoid this canned food mistake
To prevent moisture damage, dried foods should be stored in a dry, dark place, according to Skipnes.
When it comes to canned food, there's particularly one important thing to keep in mind, says Skipnes.
Canned food should always be stored in a frost-free environment.
"Frozen and thawed cans can crack," he warns.
How often should we rotate the food in our emergency stockpile?
To keep emergency food in the best possible condition, Tore Kamfjord from DSB recommends rotating supplies. He points out that many foods designed for room-temperature storage last well beyond their expiration dates.
If you're still worried that the food in your stockpile may not be edible after the expiration date, he has a good tip: stock your emergency supplies with food that has a long shelf life but that you also eat regularly.
"Store foods you like to eat, replenish the stock when you buy new items, and use the oldest products first," Kamfjord advises.
What applies to water and iodine tablets
In addition to food, access to clean drinking water is crucial in a crisis situation. According to Kamfjord, water containers should be cleaned before filling, preferably with household bleach, and the water you fill the containers with should be cold.
He recommends storing the containers in a dark and cool place, away from chemicals.
"Clean water in clean containers, with no exposure to chemicals, can, if not indefinitely, last for many years," explains Kamfjord. "For taste reasons, it may be wise to replace the water once a year or every other year."
Iodine tablets remained fully effective even after more than 20 years in storage, according to research from the US Food and Drug Administration (FDA) through the Shelf-Life Extension Program.
