Keeping food Safe After the Storm
In light of the recent arrival of Debby here in Lenoir County and across the South, it’s important to remember how to keep your food safe following a storm. Naturally tornados and storms can cause power outages and lead to food safety concerns. Take steps to protect the food you eat and serve your family!
After the power goes out
* Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. You can safely re-freeze foods that still contain ice crystals or that have been kept at 41° F or below.
* Thawing rate depends on:
• amount of food in the freezer
• kind of food
• temperature of the food
• size and insulation of freezer
* If the power is going to be out for a while dry ice can be purchased to keep fridges and freezers cold.
* With the door closed, food in most freezers will stay below 41° F for up to 3 days.
If the power goes out, what can I keep?
Foods that can safely be stored above 41°F for a few days include:
• whole non-cut fresh fruits and vegetables
• Condiments such as ketchup, Mustard, relishes, barbecue sauce, soy sauce, olives
• jams and jellies
• bread, rolls, bagels, cakes (without cream or custard), cookies and muffins
• Most hard cheeses including Parmesan, asiago and pecorino
Storing Food Safely Before the Storm
Refrigerator
* Maintain the refrigerator temperature at 40 °F or below.
* Use an appliance thermometer at various points in the refrigerator to monitor temperatures.
* Always store the most perishable items, including meats, poultry, fish, eggs and dairy products, in the coldest sections of the refrigerator.
* Do not overload the refrigerator, which can reduce the temperature inside. Air must be able to circulate freely to cool foods adequately.
* Clean the refrigerator to remove spills and spoiled foods. These provide a medium for bacteria to grow in and possibly contaminate other foods. Refrigerator temperatures only slow bacterial growth; they do not prevent it.
* To maintain the quality of refrigerated foods, store them in airtight wraps or containers. This prevents foods from drying out, and odors or flavors from transferring from one food to another.
* Avoid using plastic bags or containers not made for storage. Do not reuse plastic bags that originally contained raw meats, poultry or fish.
* Store raw meats, poultry and fish so that juices do not drip onto and contaminate other foods. Wrap them securely. It’s also a good idea to set them on a plate or other container.
Freezer
*Maintain a freezer temperature of 0 °F or be- low. Food quality deteriorates at temperatures above 0 °F. Monitor the temperature with an appliance thermometer. A good rule of thumb is that if the freezer can’t keep ice cream brick-solid, the temperature is not cold enough.
* Remember: Freezer temperatures stop or prevent bacteria from growing, but do not kill them. Thus, as foods thaw, they can become unsafe because bacteria that cause food-borne illness may be able to grow. Therefore, it’s best to thaw foods in the refrigerator.
* Package items for the freezer in moisture- and vapor-proof wraps or containers. Use only freezer-grade foil, plastic wrap or bags, or use freezer paper or freezer containers. If necessary, use freezer tape to make sure the package is air- tight. If the packaging is torn or develops holes, freezer burn may result.
* Label all freezer foods with the date, type of food and weight or number of servings.
* Partially thawed food may be refrozen as long as it still has ice crystals. Refreezing, however, may lower the quality. Do not refreeze combination dishes such as stews, soups and casseroles.
For more information on specific food storage times or other food safety issues, contact Kelly Tyndall (Kelly_Tyndall@ncsu.edu) or Tammy Kelly (Tammy_Kelly@ncsu.edu) at the Lenoir County Cooperative Extension Center, at 252-527-2191. To keep abreast of current food safety issues go to https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/emergencies/a-consumers-guide-food-safety-severe
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