Recent severe storms remind us that we need to be prepared for power outages. The loss of power can jeopardize the safety of refrigerated and frozen foods. Penn State Extension Nutrition and Food Safety Educator, Cathy Guffey, gives the following advice about keeping food safe:
The Freezer
To keep food safe, keep the door of the freezer closed and control the temperature. A full freezer of food will probably remain frozen for about two days if the door is kept closed. A half-full freezer can only be expected to keep food frozen for a maximum of 24 hours. Check with the utility company to see how long it will take to restore power. If it will be more than one day, consider moving your frozen food to a freezer that is working. You might have a family member or friend with extra space in their freezer. When your freezer is not full, keep items close together - this helps the food stay cold longer. Freezing water in milk cartons is an easy method of filling space in the freezer.
If another freezer is not available, use dry ice to keep your food frozen. Find out ahead of time where you can purchase blocks of dry ice; don't wait until the emergency to know if dry ice is even available in your community. A 50 pound block of dry ice will keep the contents of a full 20 cubic foot freezer frozen for three to four days. When you buy dry ice, have it cut into small enough sizes to use. Regular ice may help but is not as cold as dry ice. Dry ice can burn skin, so wear gloves when handling. Also, ventilate the air when using dry ice.
What should you do if the food is thawed? Some thawed food can be re-frozen, but the texture will not be as good. Other foods may need to be thrown away. Temperature is the key to safety. Generally foods that stay at 40 degrees Fahrenheit or below can be safely refrozen if the color and odor are good and the packages show no signs of spoilage. Examine each item separately.
A food thermometer can measure the temperature of a food if you are not sure that it is cold enough. Discard any packages that have been or are above 40 degrees Fahrenheit as they could be unsafe. Generally, if the packages of meat or poultry have ice crystals remaining, it is safe to refreeze them. Discard any packages if juices from thawed meat or poultry drip on them. Refreeze vegetables only if ice crystals are still present. Fruits may be refrozen if they show no signs of spoilage. Thawed fruits may be used in cooking or making jellies and jams. If ice cream is partially thawed, throw it out because the texture of ice cream is not acceptable after thawing and refreezing. Refreeze creamed foods, pudding and cream pies only if they were always at 40 degrees Fahrenheit or below. Breads, nuts, doughnuts, cookies and cakes can be refrozen if they show no signs of mold growth.
If you anticipate a power outage, it's a good idea to run the freezer between minus 10 degrees Fahrenheit and minus 20 degrees Fahrenheit. The colder the food, the more slowly it thaws.
Read more about handling frozen foods during a power outage at http://www.foodsafety.gov/keep/charts/frozen_food.html.
The Refrigerator
If the power is off for more than two hours, you should begin to monitor the temperature of the refrigerator. Keep a thermometer close to the opening of the door. This will allow you to open the door only slightly, keeping the temperature lower. Check the temperature every hour. When it reaches 40 degrees Fahrenheit, place block ice in a container in the refrigerator. Or, move perishable items to a cooler with ice or ice packs.
If the temperature of the refrigerator rises above 40 degrees Fahrenheit for more than two hours, discard any items from the list below:
- meat, poultry, seafood
- lunch meats, hot dogs
- casseroles
- soft cheeses, shredded cheeses, low-fat cheeses
- cream, sour cream
- yogurt, milk
- eggs
- custards, puddings
- creamy salad dressings, fish sauces, hoisin sauce, opened spaghetti sauce
- cookie dough, refrigerator biscuits or rolls
- cooked pasta, rice, pasta salads
- pizza
- cut fresh fruits
- greens, cooked vegetables, opened vegetable juice
- baked or mashed potatoes, potato salad
Any food that has an unusual odor, color or texture also should be thrown away.
Foods that are safe, even if held at 40 degrees Fahrenheit or above for more than two hours, are:
- hard and processed cheeses that are properly wrapped
- grated Parmesan and Romano cheeses
- margarine that is properly wrapped
- canned or uncut fresh fruit and fruit juices (discard if they look, feel, smell or taste unusual)
- fresh vegetables, canned vegetables
- herbs, spices
- peanut butter, jelly, relish, mustard, ketchup, olives
- taco, barbecue and soy sauces
- breads, rolls, cakes, muffins, bagels, pancakes, waffles
- opened jars of mayonnaise, tartar sauce, or horseradish (unless held at 50 degrees Fahrenheit for more than eight hours - then throw them away).
Read more about handling refrigerated foods during a power outage at http://www.foodsafety.gov/keep/charts/refridg_food.html.
Never taste food to determine its safety. Some foods may look and smell fine but may contain bacteria that can cause food borne illnesses. Dispose of spoiled foods by sealing them in a plastic garbage bag or burying the food. And remember, food that is not safe for you is not safe for your pet.
Submitted by Cathy Guffey, Nutrition, Health and Food Safety Educator, Penn State Extension.