Care necessary with cleanup work, water, food

Work quickly began on flood-damaged Wayne County buildings, but those doing the work should protect themselves, according to the Wayne County Health Department.

Proper protection equipment, such as gloves and rubber boots, should be worn when working in flooded or damaged areas, Dan Burk, director of the health department, told WWN. 

Burk also recommends those doing the work should be up to date on tetanus vaccines. The vaccinations are available at the health department Monday through Friday at 100 S. Fifth St., Richmond. The health department would also consider a mobile vaccination clinic if requested by local governments, Burk noted.

Mold can begin growing in damp areas within 24 hours, Burk said. To prevent mold, add to the air flow and reduce moisture. Burk recommends using fans and dehumidifiers as quickly as possible in the damp areas.

Drinking water should be considered contaminated until the local water company provides information otherwise. Contaminated drinking water could cause gastrointestinal issues and infections. Water should be brought to a roiling boil for at least one minute, then it can be stored in a clean, covered container.

Septic and drinking wells can also be affected by floods, Burk said. Septic systems could fail if the tank or absorption field are hydraulically overloaded. That could cause internal plumbing to back up or pooling of sewage at surface level. Burk said septic systems should not be used until all water has receded and the area remains dry for 48 hours.

Well heads that were submerged in flood water need to be tested for bacteria or be disinfected. Disinfection procedures are available on the health department’s website at https://www.in.gov/localhealth/waynecounty/environmental-health/drinking-well-education/.

Burk recommends discarding food if it’s unknown how long the food temperature rose to more than 41 degrees. Food can be out of temperature for two hours before bacteria begins to grow. If the food’s temperature rises to more than 41 degrees, it can remain edible if it’s brought back to less than 41 degrees within the two-hour time frame.