Wildfire Food Safety: What’s at Risk – Your Health

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Transcript

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Welcome to Wildfire Food Safety from Washington State University Extension.

Washington’s wildfire threatens more than homes and forests. Smoke, soot, firefighting chemicals, contaminated water, and heat can make food unsafe—even when flames never touch it. Shelf-stable foods, frozen and refrigerated foods, and backyard garden produce may all be affected. USDA guidance warns that toxic fumes can penetrate packaging and refrigerator or freezer seals, while firefighting chemicals can contaminate food. Smoke from wildfire and structural fires can contain contaminants from burning vegetation, vehicles, buildings, plastics, paints, batteries, and other materials. Potential hazards include hydrocarbons and metals such as lead, cadmium, nickel, and arsenic. After a wildfire, never taste questionable food to determine safety. When in doubt, throw it out to protect your health today.

Thanks for listening to Food Safety in a Minute, I’m Susie Craig.

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Resources

USDA FSIS, Fires and Food Safety; O’Dell et al., Environmental Science & Technology (2020). Accessed online 8/9/26.