Can the weather get any crazier? When we do have crazy weather there is always a chance we may have a power outage. Karen Blakeslee, K-State Research and Extension Food Safety Specialist shares these important tips:
Keep the freezer full to keep foods frozen longer. During a power outage, keep refrigerator and freezer doors closed. A full freezer will hold temperature about 48 hours.
· The refrigerator will keep food safe for up to 4 hours. If the power is off longer, you can transfer food to a cooler and fill with ice or frozen gel packs. Make sure there is enough ice to keep food in the cooler at 40°F or below. Add more ice to the cooler as it begins to melt.
· A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full).
· Obtain dry ice or block ice if your power is going to be out for a prolonged period. Fifty pounds of dry ice should hold an 18-cubic-foot freezer for 2 days. (Caution: Do not touch dry ice with bare hands or place it in direct contact with food.)
· In freezers, food in the front, in the door, or in small, thin packages will defrost faster than large, thick items or food in the back or bottom of the unit.
After a Power Outage, never taste food to determine its safety. When In Doubt, Throw It Out! Follow these tips for unsafe foods from the refrigerator:
· Discard the following if your refrigerator has been without power for more than 4 hours:
o raw, cooked, or leftover meat, poultry, fish, eggs, and egg substitutes;
o luncheon meat and hot dogs;
o casseroles, soups, stews, and pizza;
o mixed salads (i.e., chicken, tuna, macaroni, potato);
o gravy and stuffing;
o milk, cream, yogurt, sour cream, and soft cheeses;
o cut fruits and vegetables (fresh);
o cooked vegetables;
o fruit and vegetable juices (opened);
o creamy-based salad dressing;
o batters and doughs (i.e., pancake batter, cookie dough);
o custard, chiffon, or cheese pies;
o cream-filled pastries; and
o garlic stored in oil.
· Discard opened mayonnaise, tartar sauce, and horseradish if they were held above 50 °F for over 8 hours.
· Discard any foods like bread or salad greens that may have become contaminated by juices dripping from raw meat, poultry, or fish.
· In general, if any food has an unusual odor, color, or texture, throw it out.
These are Safe-to-Eat Foods:
· High-acid foods such as mustard, ketchup, relishes, pickles, non-creamy salad dressings, jams, and jellies; however, they may spoil sooner.
· Foods that don't actually require refrigeration. These foods may be used unless they turn moldy or have an unusual odor;
o whole fruits and vegetables (fresh);
o fruit and vegetable juices (unopened);
o dried fruits and coconut;
o baked goods such as fruit pies, bread, rolls, muffins, and cakes (except those with cream cheese frosting or cream fillings);
o hard and processed cheeses;
o butter and margarine;
o fresh herbs and spices;
o flour; and
o nuts
Learn more about power outage food safety at www.ksre.k-state.edu/foodsafety/topics/disaster.html
Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District. She can be reached at 785-628-9430 or at bunruh@ksu.edu. K-State Research and Extension is an equal opportunity provider and employer.