Released: May 08, 2007

Protect Food During Power Outage

MANHATTAN, Kan. – Violent storms that raked Plains states over the last several days left some homeowners wondering about the safety of refrigerated and frozen foods in households without power.

Monitoring food storage temperatures can be especially important then. At the same time, opening freezer and refrigerator doors during an outage should be kept to a minimum, said Karen Blakeslee, Kansas State University Research and Extension Rapid Response Coordinator

She recommends checking food storage temperatures every four hours.

The key temperature is to 40 degrees F, Blakeslee said. So any refrigerated or thawed food that is still below 40 F is safe to use or refrozen. If the temperature has been above 40 degreed F for more that two hours, it should not be used.

Food stored in a freezer that is full or nearly full during a power outage may retain food quality for two to four days. Food stored in a freezer that is one-half or less full may retain quality for one to two days without power.

The time frame can depend on the type of food stored, Blakeslee said. For example, a freezer used mostly to store meat will stay cold longer than one used to store a variety of foods.

If a power outage is likely to be lengthy, homeowners may want to check for space available in a friend’s or neighbor’s refrigerator or freezer that is not affected by the outage. Storing food in an ice chest also can be an alternative for a limited time.

In the refrigerator, foods that can spoil quickly include any raw meats; leftovers or mixtures, such as a meat or poultry salad; dairy products, such as cottage cheese; and any egg products, she said.

Being mindful of food quality is particularly important after a power outage. For example, the presence of ice crystals can mean that frozen food is still safe. A thawed or soft spot, an “off” odor, or a leaky package is a signal that food should be discarded.

If food is being cooked when a power outage occurs, consumers should consider the length of the power outage. They also should monitor the temperature of the cooked or partially cooked food with a food thermometer.

“If an outage is brief, you may be able to continue cooking the food to a safe-to-eat temperature, but the familiar advice is still good advice: ‘When in doubt, throw it out,’” Blakeslee said.

More information on food safety and storage is available at county and district K-State Research and Extension offices. Information also is available on the K-State Research and Extension food safety web site: www.oznet.ksu.edu/foodsafety.

Other resources Blakeslee recommended can be found on the Food and Drug Administration site: http://www.cfsan.fda.gov/~dms/fsdisas.html and at the U.S. Department of Agriculture site: http://www.fsis.usda.gov/Fact_Sheets/keeping_food_Safe_during_an_emergency/index.asp

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Sidebar:

Coolers Are Handy During Crises,

But Be Mindful of Food Safety

MANHATTAN, Kan. – In the days after a crisis or disaster, there may be a need to store or transport food in coolers.

Coolers can come in handy to transport food to hungry families or relief workers or to transfer refrigerated or frozen foods from a home where the power is out to a temporary storage site.

Whatever the reason, it’s important to keep food safety in mind, said Karen Blakeslee, Rapid Response Coordinator for Kansas State University Research and Extension.

“Consider multiple ice chests or coolers,” said Blakeslee, who recommends one ice chest for raw meats; one for such cooked foods, such as a pasta or potato salad; and one for beverages.

“Since beverage chests often are opened most frequently, it’s a good idea to keep beverages separate. Each time an ice chest is opened, the temperature inside can change,” she said.

Blakeslee recommends that ice chests be filled as full as possible. Temperature remains more constant in a cooler that is full than in one that’s partially full.

“Transfer chilled foods directly from the refrigerator to a cooler. Remember also to secure lids,” Blakeslee said. “If food and ice do not quite fill the ice chest, add frozen juice boxes or water bottles that can be used as beverages. Or, add other things that may be less fragile, such as cut vegetables or utility items like utensils.”

More information on food safety and storage is available at county and district K-State Research and Extension offices. Information also is available on the K-State Research and Extension food safety web site: www.oznet.ksu.edu/foodsafety.

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K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.

Story by:
Nancy Peterson,
nancyp@oznet.ksu.edu
K-State Research& Extension News