FOR RELEASE THE WEEK OF DEC. 23, 2001:
We moved into a home on an acreage last summer and had our private well tested at that time. How often should we repeat the tests, and which ones should we do?
You should perform a few basic water tests—for total coliform bacteria and for nitrate—at least once a year, says Kristin Keith, University of Idaho Extension water quality educator. Nitrate is of particular concern for unborn and infant children up to 6 months old: it can cause oxygen deficiency, which in turn can cause illness and, rarely, death. Coliform bacteria are important indicators that other microorganisms—ones that can make you sick—may be present in your drinking water.
If your area also has other known groundwater contaminants, Keith recommends monitoring for them as well—although perhaps less frequently.
In addition, Linda Boyle of the Idaho Department of Environmental Quality’s Boise Regional Office advises testing your drinking water whenever you notice a change in its taste, odor or appearance or any time your water supply system is serviced.
“If you have your own well, you are responsible for the maintenance of your well system and for ensuring that your water is safe to drink,” Boyle notes. “There are no governmental entities that will come to your house to test your water to make sure that it is safe for human consumption.”
For more information, call Boyle at (208) 373-0568 in Boise, Keith at (208) 459-6365 in Caldwell or your regional DEQ office.
I planted a variety of tomatoes that was not resistant to Fusarium wilt and my crop came down with the disease. Should I avoid planting tomatoes in that part of the garden next year, or would it be OK to plant resistant varieties instead?
You should avoid planting tomatoes in that same patch for four to six years, says Krishna Mohan, University of Idaho Extension plant pathologist. Resistance is not immunity: if high levels of disease-causing organisms are present in that soil and if environmental conditions encourage disease development, even resistant tomatoes may suffer damage.
When you plant tomatoes in a different part of your garden next spring, Mohan recommends that you select varieties that are resistant to both Verticillium wilt and Fusarium wilt. The symptoms of these two diseases are almost indistinguishable, he says, and it’s quite possible that the organisms that cause these problems are present in at least low levels in your garden soil.
Check seed packets or plant stakes for the letters V and F to indicate Verticillium and Fusarium wilt resistance. Two F’s indicate resistance to both races of Fusarium—better still than just one F.
What is the best way to control fleas on a farm? Tasha Clinton, New Plymouth
Flea control on farms is dual-faceted, says Bob Stoltz, University of Idaho Extension entomologist.
First, control the source of the fleas: typically, rodents, foxes, coyotes and other fur-bearing mammals that roam your farm. “If these animals are around, your dogs or cats can dig them up or crawl into their burrows and get fleas on themselves,” Stoltz says.
You can kill rodents with traps or with poisoned, underground baits. For instructions or assistance in safely controlling predators, check with your local Fish & Game or Animal Damage Control officer.
Second, use the new flea insecticides on your dogs and cats. Some kill fleas outright over a long period of time, and others mimic insect hormones and prevent fleas from forming their protective covering of “chitin.” A few new combination products even do both.
“All these new materials are very safe to humans and pets,” Stoltz says.
Also, vacuum your house and wash your pets’ bedding weekly: that helps control the fleas’ larvae, which can survive off your pet by feeding on the feces of adult fleas or on skin scales and other organic matter shed by your dog, cat—or you.
“You can spray around the yard for fleas, too, but you shouldn’t have to do this in Idaho if you control rodents,” he says.
When the power fails, is it safe to keep meat, poultry and other perishable foods outdoors if the outside temperature is as cold as the refrigerator or freezer?
“No,” says Sandy McCurdy, University of Idaho Extension food safety specialist. Leaving food outside is simply too “iffy” and potentially dangerous:
So, what should you do? For the first several hours, you can keep cold foods safe simply by keeping the refrigerator and freezer doors closed. (No peeking!) Indeed, most freezers that are part of refrigerator-freezer combinations will keep food frozen for up to a day—if the door stays closed. A separate free-standing chest or upright freezer will keep food frozen even longer—up to two days—if it is fully loaded; half-full, it will keep food frozen for a day.
If the power outage lasts longer than a few hours or a day, buy some dry ice for the freezer—but not for the refrigerator. Handle dry ice only with tongs or heavy gloves and always in well-ventilated areas. For your refrigerator, buy block or bagged ice.
Once power is restored, check your perishable foods. If your frozen foods still have ice crystals in them or if their temperature is still 40 degrees Fahrenheit or cooler, you can refreeze them—although their quality may be somewhat diminished. Discard any perishable that is no longer cold—no matter how good it looks or smells.
“Don’t taste it!” says McCurdy. “The life-saving rule is, when in doubt, throw it out.”