How to protect perishables during a power outage
No matter how it occurs — an earthquake, severe storm, brown out or localized problem with a power line or transformer — power outages are a hassle. It does not take long to recognize how dependent society has become on readily available electricity, or how quickly things can go bad when utilities are on the fritz.
Inconveniences, like being without an air conditioner or having to find candles and flashlights, pale when compared to the trouble and expense of losing perishables. It is a given that perishables will be lost if the power is out for a long stretch of time. However, organizations like the U.S. Department of Agriculture (USDA) offer tips for postponing and preventing loss.
The first thing people should do once a power outage has occurred is to check the time. The time power is lost will be the basis upon which one decides when perishable items can be saved and when it is time to safely dispose of them.
If at all possible, the refrigerator and/or freezer door should remain closed as long as possible. Each time that door is opened cool air escapes, eroding the time perishables remain safe for consumption. An unopened refrigerator should keep food cold for approximately four hours, although each item needs to be individually assessed when the lights come back on.
As an important note, it is never wise to taste food in order to determine whether it is safe to eat. In fact, one cannot rely on the appearance or smell of food to know if it is safe. That old “sniff ” test Mom used to employ may have made her feel better about the safety of a particular food, but is not 100 percent accurate.
As a rule, these tips can help prevent illness caused by the consumption of spoiled food:
• Check the temperatures in the refrigerator and freezer before an outage occurs. The freezer should be at or below 0 degree Fahrenheit and the refrigerator should be at or below 40 degrees Fahrenheit. Keeping the interior of the appliance cold before a problem arises will help keep food safe longer.
• Make it a practice to freeze items you will not be using immediately. Fresh meat, poultry, and leftovers will last longer in the freezer following a power outage.
• Keep a plentiful supply of ice and freeze-gel packs in the freezer. These will be needed to help preserve food.
• Get in the habit of grouping food together in the freezer. Frozen items grouped together stay cold longer.
• Dig out the thickest blankets in the home and use them to cover the refrigerator and freezer. Blankets act as a sort of insulation and will help appliances retain cold.
• Keep in mind that foods outside the refrigerator at the time of a power outage — like bread and muffins — should be consumed or shared with neighbors before bacteria has time to take hold. Bacteria begins to grow one hour after the temperature in the home reaches 80 degrees Fahrenheit.
• Pay attention to how full the freezer is. A half-full freeze should keep foods frozen for 24 hours, while a totally full freezer will keep them frozen for 48 hours.
• If it appears that the outage is going to last more than four hours, find dry ice to pack into the refrigerator, giving it a little more staying power.
• At the four hour mark, remove perishables like milk, dairy products, and meat from the refrigerator and place them into a cooler surrounded by ice. • Keep a food thermometer on hand for these types of situations. A good instant-read thermometer takes the guess work out of food safety once the lights flicker back on. • The Food and Drug Administration (FDA) also suggest that people know where to purchase dry ice in advance of an outage so that it is simply a matter of picking it up when needed.
The time to prepare for a power outage is before it ever occurs. Just as wisdom dictates that there be plenty of candles, flashlights, batteries, and bottled water on hand for emergencies, an outage preparation kit can help one feel ready for the lights to go out.
A preparation kit should include the instant-read thermometer, one or more coolers, and a supply of shelf-stable foods. Shelf-stable foods, such as boxed milk and canned goods, can be eaten cold or heated in a pan on a barbecue grill.
According to the FDA, the following steps should be taken once power is restored:
• Check the temperature inside of both the refrigerator and freezer. If the freezer reads 40 degrees Fahrenheit or below, the food can be refrozen. • Throw away any food — such as meat, poultry, eggs, or leftovers — that have been exposed to temperatures of 40 degrees for two hours or more. Also toss food that has been exposed to juice from thawing meat.
• Even after determining that a food is safe for consumption, thoroughly cook it to the proper temperature in order to assure that any food-borne bacteria present is destroyed.
While they are not much fun, power outages are inevitable. Planning for that inevitability can reduce stress, save money, and keep the entire family safe.