Water can damage your health
December 1st 2008

After the flooding has stopped, those tackling the clean up may encounter health risks.Mike Allen of JohnsonDiversey UK advises on the sensible steps to take

Cleaning up after a flood is never easy or pleasant but a few simple precautions and the right tools and equipment can help.

Water in flooded areas can contain a wide variety of pathogenic organisms from sewage and other materials that could constitute a significant health risk.This means that great care must be taken to avoid direct contact with flood water, associated debris and contaminated surfaces.

Protective clothing and gloves are advisable and fresh water should be used for all cleaning tasks.When this is not possible the water that is available should be boiled before use to kill off any pathogens that may be present.

Good cleansing of the hands and skin is very important in reducing the risks associated with handling contaminated water/materials.

Skin cleansing can be augmented by using an alcohol based hand sanitiser to reduce any hazards associated with pathogenic organisms.This is especially important when the quality of the water used for hand cleaning is not of drinking quality. If not, a suitable hand cleansing wipe should be used.

Kitchen specifics When kitchen areas have suffered flood water damage it is especially important to clean and sanitise thoroughly.This should be done for all areas that have come into contact with the flood water by immersion or splashing. If there is any doubt it is sensible to sanitise all surfaces.

Each area should be thoroughly cleaned using a sanitising detergent and then disinfected by a repeat use of the sanitiser or disinfectant.

The flood water may contain pathogenic organisms that are unaffected by the usual kitchen sanitisers. For these areas, sanitisers that contain a chlorine or oxygen based bleaching system are suitable.The water used for the final disinfection stage should be of drinkable quality.

For dishwashing in areas where boiling of tap water is recommended, the machine should be set to its longest, slowest cycle.

This will provide the heat to disinfect the machine and the items being cleaned.All wash and rinse jets should be checked and cleared before washing starts. Running temperatures should be 55-65°C for washing and 80-90°C for the final rinse.

For other areas, physical debris and damaged items should be removed and disposed of safely.Affected surfaces should be thoroughly cleaned using a sanitising detergent and then disinfected through repeat use of the sanitiser or a terminal disinfectant.

As with kitchens, a chlorine or oxygen based bleaching system may be more effective than an everyday cleaning product but can also be used for terminal disinfection.Water used for the terminal disinfection stage should, as before, be of a drinkable quality.

After the areas have been cleaned and sanitised, they should be dried out as soon as possible.This is because damp conditions are favourable for mould and fungal growth that can damage surfaces and generate spores that can cause health problems.

If these are observed they should be cleaned off using the sanitisers used for the original cleaning.Chlorine based bleaching agents can damage soft furnishings so for these an oxygen based sanitiser should be used.

More articles from JohnsonDiversey Equipment Ltd: