Limitation for using of conserves and canned food in Emergency situation in case of natural disaster

Previous planning for responding to emergencies in massive natural disaster requires the collection of management plans in response to unforeseen circumstances and recovery and assistance operations, which is important to be provided by relevant institutions at the community level. One of our country s natural hazards is the earthquake. The first question that is posed after the earthquake survivors emergency is how much and what kind of food is needed for the affected people Therefore, food safety management is a matter of concern in the face of the Disaster. Conserves and canned products are one of the options that are used early in the disaster due to problems with the preparation, storage and cooking of food. Given the emergency situation of the earthquake and the lack of access to healthy water and cooking facilities, if the conserves and canned foods are not boiled, it will lead to a crisis that could endanger the health of the survivors of the camp through microbial contamination. Therefore, the disaster management team is required to ensure that the distribution of this high-risk food stuff is avoided among the survivors of the camps as long as the cooking equipment is available and, if distributed, ensure proper use of the food. It is also recommended for more awareness of high risk food to include conserves and canning products in an earthquake maneuver in a maneuver scenario.

کلیدواژه ها:

Canned Food ، emergency situation ، earthquake ، awareness of high risk food