Discard: * Meat, poultry, fish and eggs * Fresh produce * Jams/jellies sealed with paraffin * Home canned foods * Commercial glass jars of food or beverages including "never opened" jars with waxed cardboard seals such as mayonnaise and salad dressing, corks, pop tops, or peel-off tops * All foods in cardboard boxes, paper, foil, cellophane or cloth * Spices, seasonings and extracts * Opened containers and packages * Flour, sugar grain, coffee and other staples in canisters * Cans dented, leaking, bulging or rusted Save: * Undamaged commercial canned goods are safe if sanitized * To sanitize cans, first mark contents on can lid with indelible ink. Remove labels. Paper can harbor dangerous bacteria. Then wash cans in a strong detergent solution using a scrub brush. Finally, immerse containers for 15 minutes in a solution of 1 teaspoon chlorine bleach per quart of room temperature water. Air dry before opening. * Sanitize dishes and glassware the same way. To disinfect metal pans and utensils, boil them in water 10 minutes. Discard wooden spoons, plastic utensils, baby bottle nipples and pacifiers.