Jamaica is no stranger to hurricanes. From Gilbert to Ivan to Elsa, we’ve weathered our fair share of destructive storms. But if last year’s early-season Hurricane Beryl taught us anything, it’s that disaster can strike fast — and it’s not just our roofs, roads, and rivers that are at risk. The contents of the fridge, pantry, and grocery bags could become silent threats to one’s health.

As we step into the 2025 Atlantic hurricane season — officially underway from June 1 — the conversation must go beyond batteries and bottled water. We need to talk about food safety in disaster planning.

Why Food Safety During a Hurricane Is Critical

Each year, hurricanes and tropical storms lead to more than just physical destruction. In their wake, they leave conditions that are ripe for foodborne illnesses to spread — from spoiled meat and cross-contaminated groceries to unsafe drinking water.

According to the World Health Organization (WHO), foodborne illness affects 600 million people globally each year, with 420,000 deaths — and natural disasters like hurricanes can cause sharp surges in these numbers. After major hurricanes in the Caribbean, regional health reports show spikes of up to 30 per cent in gastrointestinal illnesses such as diarrhoea, vomiting, and fever — many of which are linked to contaminated food and water.

High Risk, High Stakes

Jamaica’s geography places us directly in the Atlantic hurricane belt. But beyond that, the structure of our food system — from informal vendors to household storage habits — makes us especially vulnerable.

After Hurricane Beryl passed through the region in 2024, several communities in Jamaica reported extended power outages, water lock-offs, and even flooded food stores and markets. In those moments, every bottle of juice, every container of cooked food, and every slice of cheese becomes a potential hazard if not handled properly.

Pre-Storm Preparation

Preparing for hurricanes must include food safety precautions — not just stocking up on emergency supplies. Being storm-ready means planning how you’ll keep your food safe before, during, and after the winds hit.

Start with your appliances. Make sure your refrigerator is set at 40°F (4°C) or lower and your freezer at 0°F (-18°C). In the event of a power cut, these temperatures give you the best shot at keeping your food safe. To help your freezer maintain its cold temperature longer, freeze containers of clean water or ice packs ahead of time. It’s also wise to invest in a refrigerator thermometer (available at hardware or home goods stores) so you can monitor internal temperatures during and after the storm — a critical step in knowing whether food has stayed safe.

When stocking up, shop smart. Your hurricane food kit should include shelf-stable, ready-to-eat items like tinned mackerel, sardines, dry cereal, crackers, canned beans, peanut butter, and powdered drink mixes. Don’t forget a manual can opener. If you have a baby at home, include infant formula and baby food in your kit. Stock at least one gallon of bottled water per person per day for three to five days and round out your supplies with essentials like disinfecting wipes, hand sanitiser, and garbage bags for safe food handling and clean-up.

Finally, don’t overlook organisation. Label all stored foods, frozen items, and water containers with clear dates so you know what needs to be used first. Practise the FIFO rule — First In, First Out — to rotate older items out before newer ones. This reduces waste and helps prevent accidental consumption of spoiled or expired food. With these simple steps, you can protect your health, your family, and your peace of mind when the next storm hits.

What to Do After the Storm

When the winds settle and the storm passes, the real food safety decisions begin. Your first step is to check your refrigerator and freezer. If the power was out for more than four hours, it’s safest to discard all perishable items — this includes raw meats, dairy products, cooked rice, and other foods that spoil quickly. If the freezer contents still contain ice crystals and feel cold to the touch, they may be safely refrozen. Otherwise, play it safe and toss them out. A refrigerator thermometer comes in handy here: food that stayed below 5°C (41°F) is generally safe. If you don’t have a thermometer and aren’t sure about the temperature, don’t take chances — when in doubt, throw it out.

Water safety is another major concern after a storm. Hurricane-related flooding or damage to water lines can compromise public water supplies. If there’s any doubt about the water quality, boil it for at least one minute before use. The Ministry of Health and Wellness recommends treating water with six-eight drops of unscented household bleach per gallon, stir well, and let it stand for 30 minutes before use. If the water is cloudy, double the dosage. Be cautious with ice, too; do not use any made during or after the storm unless you’re certain the water was safe.

If your home or a nearby food market was flooded, discard any food items that came into contact with floodwater — even if they were sealed. Floodwater is often contaminated with sewage, chemicals, and pathogens. Canned foods that are dented, rusted, or damaged should also be discarded, as they may no longer be safe.

In the days after the storm, food safety risks can escalate. Spoiled perishables may look or smell normal but could still be teeming with dangerous bacteria. Street food vendors may resume operations without access to clean water or safe storage, increasing the risk of foodborne illness. Leftovers and cooked food kept at unsafe temperatures are also a concern, especially if refrigeration was lost. And with disrupted waste disposal, pests like rodents and insects can quickly become vectors for contamination. Staying alert and informed about post-storm food safety is key to protecting your health and your family’s well-being.

Foodborne Illness

After Hurricane Katrina in the United States, an estimated 22 per cent increase in gastroenteritis cases was reported in affected communities — a stark reminder of how natural disasters can set the stage for foodborne illness outbreaks. Closer to home, local clinics in Jamaica frequently see a surge in cases of diarrohea, vomiting, and bacterial infections in the days and weeks following a hurricane. Many of these illnesses can be traced back to contaminated food or unsafe drinking water.

Common symptoms of foodborne illness include nausea, vomiting, abdominal cramps, diarrohea (which may sometimes be bloody), and fever. While anyone can be affected, children, the elderly, and individuals with weakened immune systems are especially vulnerable. In the wake of a storm, food safety isn’t just a best practice — it’s a critical public health priority.

Final Word: Food Safety Is Disaster Resilience

This hurricane season let’s not just prepare for strong winds — let’s prepare for strong food safety. After all, resilience means more than rebuilding roofs — it means protecting our health, one bite at a time. As we stock up on supplies and secure our homes, we must also think about what we’ll eat, how we’ll store it, and what risks come after the storm. And remember when in doubt, throw it out. If it’s not cold, don’t be bold. If it touched floodwater, it’s not worth the bother. Stay storm-smart and food-safe, Jamaica.

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About the Author

Allison Richards is a food safety communicator and the founder of The Food Safety Girl, a consumer awareness platform dedicated to promoting food safety in Jamaica. She is also the host of The Big Bite Food Safety Show, a radio program that educates listeners on food safety issues. With over 14 years of experience in food safety regulation, Allison is passionate about empowering consumers and industry stakeholders to make informed choices that protect both health and the environment.

Allison Richards thefoodsafetygirlja@gmail.com