Keep Your Food Safe during a Power Outage
Tammy Roberts, nutrition and health |
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One important thing to know is how to save as much food as
possible when the electricity is off.
The first key, according to Tammy Roberts, a nutrition and
health education specialist with University of Missouri
Extension, is to keep the doors of the refrigerator closed as
much as possible to keep the cool air inside.
“Keep a thermometer in the refrigerator so you can monitor
the temperature when you do open the door. Food is considered to
be in the danger zone once the refrigerator temperature goes
above 40 degrees (Fahrenheit),” said Roberts.
Discard foods that have been above 40 degrees for more than
two hours.
Protein-containing foods such as raw or cooked meat, poultry
or seafood, dairy products, eggs and egg substitutes, and soft
cheeses are most at risk for illness-causing bacteria growth.
Another option is to add dry ice to the freezer to maintain
cold temperatures. Just keep in mind that dry ice is -216
degrees so it must be handled carefully (and with gloves).
Roberts says to allow three pounds of dry ice per cubic foot
of freezer space and to not let the dry ice come in direct
contact with the food.
“If you have an upright freezer then dry ice should be placed
on each shelf. If you have a large amount of empty space, fill
the space with clean blankets or towels to decrease circulation.
Air circulation speeds up dissipation of dry ice,” said Roberts.
Generally, food can stay frozen in the freezer one to three
days without electricity. Foods in the freezer can be re-frozen
if they still have ice crystals present.
“When you re-freeze those foods, move them to the top to be
used first. Thawed foods that have not reached danger zone
temperatures can be cooked and then frozen,” said Roberts.
For more information on nutrition issues, contact any of the University of Missouri Extension offices, go online to http://extension.missouri.edu
Last update: Friday, August 29, 2008
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