Power Outage Food Safety: Protecting Your Perishable Foods

Power outages can happen unexpectedly, and one major concern during these times is food safety, especially concerning Perishable Foods. When the power goes out, your refrigerator and freezer stop maintaining their usual cold temperatures, putting your food at risk. Understanding how to handle perishable food during a power outage is crucial to prevent foodborne illnesses and minimize food waste. This guide will walk you through the essential steps to keep your food safe when the lights go out.

Understanding the Risks to Perishable Foods During Power Outages

Perishable foods are items that must be refrigerated to prevent bacterial growth and spoilage. These include meat, poultry, seafood, dairy products, eggs, and cooked leftovers. The danger zone for bacterial growth in food is between 40°F (4°C) and 140°F (60°C). When perishable foods are left in this temperature range for more than two hours, bacteria can multiply rapidly, increasing the risk of food poisoning if consumed.

During a power outage, the temperature inside your refrigerator and freezer will begin to rise. How quickly this happens depends on factors like how well-sealed your appliances are, the outside temperature, and how full they are. A full freezer will maintain a safe temperature for approximately 48 hours, while a half-full freezer will keep food safe for about 24 hours. A refrigerator, however, will only keep food safely cold for around 4 hours if the door remains closed.

Refrigerator Food Safety During a Power Outage

The crucial rule for refrigerated perishable food during a power outage is the “4-hour rule.” If the power has been out for more than 4 hours, you should discard certain perishable foods to avoid health risks. However, it’s not always that simple. Here’s a detailed guide based on food categories:

Meat, Poultry, and Seafood: These are highly perishable and require careful attention.

Raw or Cooked Meat, Poultry, Fish, Seafood, and Soy Meat Substitutes: Discard if exposed to temperatures above 40°F (4°C) for more than 2 hours. This includes leftovers and any form of these items, as they are prime breeding grounds for bacteria.
Thawing Meat or Poultry: Discard any meat or poultry that was thawing and has been at room temperature for more than 2 hours. Refreezing thawed meat is not recommended if it has warmed up significantly.
Salads (Meat, Tuna, Shrimp, Chicken, or Egg): These salads are mayonnaise-based and highly susceptible to bacterial growth. Discard them if the temperature has been above 40°F (4°C) for more than 2 hours.
Gravy, Stuffing, and Broth: These are also perishable due to their moisture content and potential for bacterial growth. Discard if unrefrigerated for more than 2 hours.
Lunchmeats, Hot Dogs, Bacon, Sausage, Dried Beef: These processed meats should be discarded if they have been above 40°F (4°C) for more than 2 hours.
Pizza with Any Topping: Pizza, especially with meat or dairy toppings, should be discarded after 2 hours at temperatures above 40°F (4°C).
Canned Hams Labeled “Keep Refrigerated” and Opened Canned Meats and Fish: These items must be discarded if they have been unrefrigerated for more than 2 hours once the refrigerator temperature rises above 40°F (4°C).
Casseroles, Soups, and Stews: These cooked dishes are highly perishable and must be discarded if left above 40°F (4°C) for more than 2 hours.

Cheese: Cheese safety depends on the type of cheese.

Soft Cheeses (Brie, Camembert, Cottage Cheese, Cream Cheese, Mozzarella, Ricotta, etc.): Discard these soft cheeses as they are more prone to bacterial growth.
Hard Cheeses (Cheddar, Colby, Swiss, Parmesan, Provolone, Romano): These can generally be kept if they haven’t been above 40°F (4°C) for an extended period. Hard cheeses have lower moisture content, making them less susceptible to bacterial growth.
Processed and Grated Cheeses, Low-Fat Cheeses, and Shredded Cheeses: Discard these as they are more processed and have a higher risk of contamination. Grated and shredded cheeses have a larger surface area, increasing the risk.
Grated Parmesan, Romano, or Combination (in can or jar): These shelf-stable grated cheeses are generally safe to keep.

Dairy: Dairy products are highly perishable.

Milk, Cream, Sour Cream, Buttermilk, Evaporated Milk, Yogurt, Eggnog, Soy Milk: Discard all of these if they have been above 40°F (4°C) for more than 2 hours. Baby formula, once opened, also falls into this category and must be discarded.
Butter and Margarine: These can be kept as they have a higher fat content and are less perishable than other dairy items.

Eggs: Eggs are susceptible to Salmonella and other bacteria.

Fresh Shell Eggs, Hard-Cooked Eggs, Egg Dishes, Egg Products, Custards, and Puddings, Quiche: Discard all of these if they have been above 40°F (4°C) for more than 2 hours due to the risk of bacterial contamination.

Fruits: Fruit safety depends on whether they are cut or uncut.

Fresh Fruits, Cut: Discard cut fresh fruits as they can harbor bacteria once the protective skin is broken.
Fresh Fruits, Uncut: Uncut fresh fruits are generally safe to keep at room temperature for a short period.
Fruit Juices and Canned Fruits, Opened: These are usually safe to keep, but observe for any signs of spoilage like mold or off-odors.
Dried Fruits, Raisins, Candied Fruits, Dates: These are safe to keep due to their low moisture content.
Sliced or Shredded Coconut: Discard sliced or shredded coconut as it’s more perishable once processed.

Sauces, Spreads, Jams: The safety of these items varies.

Opened Mayonnaise, Tartar Sauce, Horseradish: Discard if above 50°F (10°C) for more than 8 hours. These are high-risk due to their ingredients.
Peanut Butter, Jelly, Relish, Taco Sauce, Mustard, Ketchup, Olives, Pickles, Worcestershire Sauce, Soy Sauce, Barbecue Sauce, Hoisin Sauce, Vinegar-Based Dressings: These are generally safe to keep at room temperature due to their acidity or preservatives.
Fish Sauces, Oyster Sauce, Creamy-Based Dressings, Spaghetti Sauce, Opened: Discard these as they are more perishable once opened and unrefrigerated.

Bread, Cakes, Cookies, Pasta, Grains: Most of these are safe at room temperature, but some exceptions exist.

Bread, Rolls, Cakes, Muffins, Quick Breads, Tortillas, Breakfast Foods (Waffles, Pancakes, Bagels): These are safe to keep at room temperature.
Refrigerator Biscuits, Rolls, Cookie Dough: Discard these as they are designed to be refrigerated and contain perishable ingredients.
Cooked Pasta, Rice, Potatoes, Pasta Salads (Mayonnaise or Vinaigrette), Fresh Pasta, Cheesecake: Discard these cooked and dairy-containing items if unrefrigerated for more than 2 hours.

Pies and Pastry: Filling is the key factor in safety.

Cream-Filled Pastries and Pies with Fillings Containing Eggs or Milk (Custard, Cheese-filled, or Chiffon), Quiche: Discard these due to the perishable nature of their fillings.
Fruit Pies: Fruit pies are generally safe to keep at room temperature.

Vegetables: Similar to fruits, cut vegetables are more perishable.

Fresh Vegetables, Cut and Cooked Vegetables: Discard cut and cooked vegetables if unrefrigerated for more than 2 hours.
Fresh Vegetables, Uncut; Fresh Mushrooms, Herbs, Spices: These are generally safe to keep at room temperature.
Greens, Pre-cut, Pre-washed, Packaged: Discard pre-cut greens as they are more prone to spoilage once packaged.
Tofu, Cooked; Vegetable Juice, Opened; Baked Potatoes; Commercial Garlic in Oil; Potato Salad; Casseroles, Soups, Stews (Vegetable-based): Discard these if unrefrigerated for more than 2 hours. Commercial garlic in oil is particularly risky due to the potential for botulism.

Frozen Food Safety During Power Outages

Frozen food is more resilient during power outages, but still requires careful handling. A full freezer can keep food safe for 48 hours, and a half-full freezer for 24 hours, provided the door remains closed.

Key Guidelines for Frozen Foods:

Check for Ice Crystals: If food in your freezer still contains ice crystals and feels as cold as if refrigerated, it is generally safe to refreeze.
Temperature Check: If you have a thermometer in your freezer, check if the temperature is 40°F (4°C) or below. Food at this temperature can be refrozen.
Discard if Above 40°F for More Than 2 Hours: If frozen food has been above 40°F (4°C) for more than 2 hours, it should be discarded.

Specific Frozen Food Categories:

Meat, Poultry, Seafood (All Types of Cuts): Refreeze if they still contain ice crystals and feel cold. Discard if they have thawed and been above 40°F (4°C) for more than 2 hours.
Stew and Soups: Refreeze if they still have ice crystals. Discard if thawed and warm.
Milk and Soft/Semi-Soft Cheeses: Refreeze, but be aware that there might be some texture loss. Discard if completely thawed and warm.
Eggs (Out of Shell) and Egg Products, Ice Cream, Frozen Yogurt, Cheesecake, Shredded Cheeses: Discard these if thawed as their texture and safety can be compromised.
Hard Cheeses: Can be refrozen even if thawed, although the texture might be slightly affected.
Juices and Fruits (Home or Commercially Packaged): Refreeze, but expect potential changes in texture and flavor. Discard if there are signs of spoilage like mold, yeasty smell, or sliminess.
Vegetable Juices and Vegetables (Home or Commercially Packaged or Blanched): Refreeze, but texture and flavor loss may occur. Discard if held above 40°F (4°C) for more than 6 hours.
Breads, Rolls, Muffins, Cakes (Without Custard Fillings): Refreeze without significant quality issues.
Cakes, Pies, Pastries with Custard or Cheese Filling: Discard if thawed due to the perishable fillings.
Pie Crusts, Commercial and Homemade Bread Dough: Refreeze, but some quality loss may occur, especially with dough.
Casseroles (Pasta, Rice-Based), Frozen Meals, Entrees, Specialty Items (Pizza, Sausage and Biscuit, Meat Pie, Convenience Foods): Discard if thawed as they often contain perishable components.
Flour, Cornmeal, Nuts, Breakfast Items (Waffles, Pancakes, Bagels): Refreeze without major concern.

General Food Safety Tips During a Power Outage

Keep Refrigerator and Freezer Doors Closed: This is crucial to maintain the cold temperature for as long as possible. Avoid opening them unnecessarily.
Check Food Temperature: Use a thermometer to check the temperature of food if you are unsure about its safety.
Never Taste Food to Determine Safety: When it comes to food safety during a power outage, “When in Doubt, Throw it Out!” is the best advice. Do not taste food to see if it’s safe.
Use Coolers with Ice: If the power outage is expected to last longer than 4 hours, transfer your most critical perishable foods to coolers filled with ice.
Group Foods Together: In your freezer, group packages of food together to help them stay cold longer.

Conclusion

Power outages and food safety require careful management, especially concerning perishable foods. By understanding the risks and following these guidelines, you can significantly reduce the risk of foodborne illness and make informed decisions about what food to keep and discard. Always prioritize safety and remember, when in doubt, throwing out potentially unsafe perishable food is the safest course of action. Stay informed and prepared to protect your health and your family during power outages.