Power off to the fridge and freezer

News-Sentinel Panorama Editor

After the power has been out for several hours, you open the refrigerator, the cheese is warm. You open the freezer, the meat feels partially de-thawed and the ice cream has melted. You wonder, is this food still safe?

Jeff Caresco, the program coordinator of the food unit at the San Joaquin County Environmental Health Department, said the food in the refrigerator is a higher priority than those in the freezer because frozen foods should be safe for up to 48 hours.

If food goes below 50 degrees, bacteria will start to grow, he said, and added that foods of main concern are meat, poultry and dairy products. Items such as peanut butter are safe.

"The rule of thumb for homeowners is: If in doubt, throw it out," he said.

An employee in the meat department at Raleys, who wished to not be named, said the safety of meat really depends on the temperature and how the food is kept after the power goes out. He recommended it not exceed 40 degrees for any meat, whether it is raw or cooked. Anything that is vacuum-sealed such as bacon would be safer as long as air has been kept out. He advised not opening the freezer when it is not necessary.

The U.S. Department of Agriculture Food Safety Inspection Services lists the following tips on its Web site:

Keep the freezer door closed to keep the cold air inside. If the freezer is full, it will stay at safe temperatures for two days. If it is half-full, it will stay safe for one day. If it is not full, packages can be grouped together to form an "igloo," which will aid in protecting each other.

If the foods in the freezer have partially or completely thawed, they can be safely refrozen if they still contain ice crystals or are at 40 degrees or below.

Refrigerated items should be safe for up to four hours. Any meat, poultry, fish, eggs and leftovers should be thrown out if they have been above 40 degrees for more than two hours. Discard anything that has an unusual odor, color or texture or feels warm to the touch.

An appliance thermometer is helpful because it will give the exact temperature of each food item.

The site's food safety chart list the following foods as safe if kept above 40 degrees for over two hours: hard and processed cheeses, butter or margarine, fresh or canned fruits, jelly, catsup, open vinegar-based dressings and most condiments. Mayonnaise, tartar sauce and horseradish should be thrown out if it gets above 50 degrees for over eight hours. To view the food safety chart, visit www.fsis.usda.gov/fact_sheets/keeping_food_safe_during_an_emergency.

Caresco said it is safe to throw any unsafe food in the garbage. If there is worry about someone going through the garbage, he recommended pouring bleach on it. For really large quantities of food such as in restaurants, he suggested calling the local landfill for disposal recommendations.

"Usually homeowners will not have that much food," he added.

Reader Feedback

educator wrote on Oct 14, 2009 6:41 PM:

" "If food goes below 50 degrees, bacteria will start to grow, he said, and added that foods of main concern are meat, poultry and dairy products. Items such as peanut butter are safe."

Pam B.....I think you got that backwards!

It should say "If food gets above 50 degrees" "

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