Most produce is self destructive because of spoilage. Frozen foods partially or completely thawed. Potentially hazardous foods under refrigeration where temperatures have reached 41 F or higher, for a period of four hours or longer. Heat damaged food items that were noticeably charred or that were in the immediate proximity of the fire. Look for charred labels or other packaging damage.
Extreme heat can re-cook the contents of canned foods and adversely affect the product.
Foods subjected to direct contact with non-potable water. Paper or cellophane-wrapped goods can collect filth or split at the seams making it virtually impossible to remove dirt or sanitize properly and therefore are not salvageable. Eggs whether frozen or in-shell must be destroyed. Eggs in slip-cover type tops in flood waters cannot be salvaged or reconditioned. Foods in glass containers.