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Wildland fires are becoming more common, occurring earlier, experiencing a longer duration, exhibiting greater intensity, and larger in area of involvement. Some suggest this is a result of global climate change [1]. These fires for the most part are no longer the concern of the local fire department or even state fire services. Many of the fires due to size and complexity are employing resources on a national level and even requiring an international response. In many cases, all these factors have increased the risk for fighting wildland fires. Historically, the greatest acute hazard to firefighters has been cardiovascular disease (CVD). CVD has been reported to be a factor in 45% of on-duty fatalities [2], yet this is only one of a myriad of hazards. During wildland fires, personnel will often reside near the event for days to months for purposes of preventing, controlling and cleanup. These locations have traditionally been referred to as base camps. This scenario creates a number of issues and hazards for these personnel, one being food safety. Food safety has been considered a minor issue relating to wildland firefighters with emphasis on actual fire control methods, personal protective equipment, vehicle operation and safety during operations. The main focus of these wildland firefighter camps is for proximity of the fire. In the guide for fire base camps, sanitation is vaguely mentioned [3].
Citation:Lange J (2015) Wildland Firefighting and Food Safety. Occup Med Health Aff 3:e110.
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