Food can spoil surprisingly quickly in a power outage.
The two rules to follow when you open your refrigerator after the power comes back on are “Better safe than sorry,” and “When in doubt, throw it out.”
The best thing to do before a storm is to stock up on non-perishable foods and water. Snack foods, canned food and can opener, and even MREs (meals ready to eat) should be in your emergency supply kit.
Temperature
Purchase and place a thermometer in your freezer and refrigerator so you know the internal temperature. Or, put a few ice cubes into a plastic bag in the freezer. If the temperature in your freezer goes above 32 degrees, you’ll know immediately because the ice cubes will start melting.
Do NOT open the refrigerator or freezer doors during a power outage if it’s possible to avoid doing so. Opening the doors lets cold air out and warm air in, leading to faster food spoilage.
While you’re out purchasing emergency supplies, purchase large bags of ice to put in the front of your freezer and in your refrigerator. This will help food stay cold longer.
If you’re home when the power goes out, take a note of the time. A refrigerator will keep food cold for about four hours. Food in the freezer could stay frozen for a day or more, according to researchers at Michigan State University.
Ahead of a storm, you may want to temporarily lower the temperature of your refrigerator and freezer — this will increase your electric bill and may lead to some items in the refrigerator freezing (like your milk), but starting out at the coldest possible temperature may keep food from spoiling for a longer period of time.
Here’s information on how long your food will stay safe and what to know about food safety during emergencies.
Perishable foods such as beef, chicken, fish, milk and eggs may not be safe if the power is off for too long. If those items are at 40 degrees or more for 2 hours, they should be thrown out. This includes lunch meat, casseroles, stews, soups, leftover pizza and anything with perishable ingredients, even if they’ve been cooked. If anything looks at all slimey, shiny or gives off an unusual smell, it’s not safe to eat.
Cheeses: Shredded, low-fat or soft cheese (like brie) should be discarded if they are at 40 degrees or higher for 2 hours or more. Hard cheese may be safe for a longer period of time.
Refrigerated sauces, jams and spreads should be thrown out if they are at 40 degrees or higher for two hours or more. Some spreads are safe, including peanut butter, jelly, ketchup and mustard and vinegar-based dressings. Creamy dressings should be discarded.
Many whole fruits and vegetables should be safe to eat, but cut fruit, bagged fresh greens, frozen vegetables, opened canned fruits and vegetables should be discarded.
For a complete list and guide, visit http://www.foodsafety.gov/keep/emergency/index.html.
USDA
