Weather extremes such as hurricanes, tornados, snow or ice storms, intense thunderstorms with wind, hail, and downpours, etc. are on the rise. According to an article published by Yale University, natural disasters have increased 83% in the past 20 years when compared to the previous 20 years. Along with these weather extremes are frequent power outages. Experiencing bad weather is usually not a pleasant experience but the last thing you need after a weather emergency is a case of food poisoning! The U.S. Department of Agriculture suggests that it could be as easy as ABCD to help keep your food safe.
· Always keep perishables like meat, poultry, fish, milk and eggs refrigerated at or below 40°F or below to keep safe.
o Keep refrigerator and freezer doors closed when the power is out. Each time you open the door, cold air is lost. So plan ahead when retrieving food to minimize opening the door.
o Refrigerated food will stay cool for 4 hours if minimizing the time the refrigerator door is opened.
o Full freezers will hold temperature for about 48 hours but only 24 hours if it is half full. Grouping food items close together will help keep items colder for longer.
o If the power is going to be out for an extended period of time, consider buying dry ice to keep your food cool. Fifty pounds of dry ice can hold an average 18-ft3 full freezer for two days. Plan ahead to determine where dry ice can be purchased. Please be careful with dry ice because as it melts, it will release carbon dioxide gas into the room.
o Any frozen food that still contains ice crystals can be safely refrozen after the power returns. The quality of the item will not be as good but it will still be safe to eat.
o If in doubt, throw it out. Throw out any food that has been stored at temperatures above 40°F for two hours or more. Certainly, discard any food that has an unusual odor, color or texture. Do not rely on tasting the food to determine if it is spoiled.
· Be Prepared for an Emergency
o Consider keeping the freezer set at or below 0°F and the refrigerator at or below 40°F at all times. Although this may expend a little more energy, keeping these settings will maximize the safety of your food.
o Consider freezing rather than refrigerating items like meat, fish and poultry that you may not need immediately. Frozen items will maintain a safer temperature for longer.
o Have food items on hand that don’t require refrigeration.
o Shelf-stable food should be part of a planned emergency food supply. Replace them periodically with fresher food.
o Make sure you have ready-to-use baby formula and pet food if needed.
o Have a can opener so that you will be able to open shelf-stable canned goods.
· Consider What You Can Do Ahead of Time to Store Food.
o Store food in a safe and dry location not prone to flooding.
o Keep storage coolers on hand. Coolers can keep food cool for about 4 hours.
o To maximize freezing capacity, consider filling cleaned/sanitized plastic beverage containers (milk/2-liter soda bottles) with water and place into empty portions of the freezer. When these bottles of water freeze, they will help keep food frozen during power outages. The bottles can always be removed when storage room is needed. Frozen ice packs/gel packs can also be used to help maintain freezer temperatures.
· Digital or dial thermometers and appliance thermometers will help you know if food is safe.
o Keep appliance thermometers in the refrigerator and freezer at all times.
o Have food thermometers to take food temperatures.
To remove odors from refrigerators and freezers after the power returns:
· Dispose of any spoiled or questionable food.
· Remove shelves, crispers, and ice trays. Wash and rinse them thoroughly with hot water and detergent. Then rinse with a sanitizing solution (1 tablespoon unscented, liquid chlorine bleach per gallon of water).
· Wash the interior of the refrigerator and freezer, including the door and gasket, with hot water and baking soda. Rinse with the same sanitizing solution as above.
· Leave the door open for about 15 minutes to allow free air circulation before placing food items back.
If odor remains, try any or all of the following:
· Wipe the inside of unit with equal parts vinegar and water. Vinegar provides acid which destroys mildew.
· Leave the door open and allow to air out for several days.
· Stuff both the refrigerator and freezer with rolled newspapers. Close the door and leave for several days. Remove paper and clean with vinegar and water.
· Sprinkle fresh coffee grounds or baking soda loosely in a large, shallow container in the bottom of the refrigerator and freezer.
· Place a cotton swab soaked with vanilla inside the refrigerator and freezer and close the door for 24 hours
For more information on food safety including information on how long certain food items can be stored during a power outage, contact your local Virginia Cooperative Extension Family and Consumer Sciences Agent or your Area Food Safety Agent.
Sandy Stoneman, SWVA Food Safety Extension Agent
