Earlynn Bomberger
Information Specialist
573-882-2980
bombergere@missouri.edu
April 26, 2002
Observation and action prevents
dangers from spoiled foods
"It's probably not the most pressing issue for people trying to put their lives back together, but food safety should certainly be kept in mind," said Doug Holt, state extension specialist for food safety at the University of Missouri.
Keeping refrigerator and freezer doors closed will help keep foods safe. A full freezer can maintain its temperature for two days, and a half-full freezer for a day, without power.
"It's a really good idea to avoid opening the freezer and checking it," Holt said. "If you keep out, most devices," including refrigerators, "will keep the temperature for two to three hours."
Most importantly, if you are unsure about the food's safety, throw it away. Do not taste foods to check if they are safe. Bacteria grow rapidly in warm temperatures and causes food-borne illnesses.
"Anything suspect, rather than taking a risk, should be thrown away," Holt said.
Be wary of meats and of foods that contain milk, cream, sour cream and soft cheeses. Cooked foods that have come in contact with raw meat juices also must be discarded.
Discard foods with unusual odor, color, texture or if they feel warm. Foods can be contaminated without looking or smelling bad.
"Unless power outages last for several days you won't be able to see or smell anything," said Holt.
Holt said the best measure for food safety is recording the temperature of foods and the time that temperature. Note the time the power goes out and when it comes back on, he said. Check to see if food temperature has risen to 40 degrees or higher.
Perishable foods such as unfrozen meats, eggs, and leftovers should be discarded if they have been above 40 degrees for two hours or more. Some foods can be kept even if they have partially or completely thawed. It is best to check each one. Usually, foods are safe if they still contain ice crystals or are 40 degrees or below.
Holt said it is especially important to watch for spoiled foods in homes with persons at high risk. The young, the chronically ill and the elderly are more susceptible to food-borne illnesses, he said.
Stacking or grouping foods helps maintain their cold temperature longer. Be prepared to organize packages to prevent messes if they begin to thaw. Placing a tray underneath can stop juices from leaking onto other foods.
The quality of prepared foods, vegetables and fruits can decrease if they are thawed and re-frozen. However, raw meats and fruit juices from the freezer can be refrozen without much quality loss.
Be prepared by buying canned goods, juices and 'no-freeze' entrees. Having freeze-pak inserts, frozen water in plastic containers and bags of ice on hand can help keep freezers cold. When the refrigerator temperature begins to rise, some foods can be kept in coolers with ice.
Dry ice can keep foods cold if power is out for a long period of time. With a temperature of minus 216 degrees, dry ice must be handled carefully. Use gloves and place cardboard between the dry ice and food to prevent freezer burns.
"Essentially meats and cooked foods must be watched and thrown out," Holt said.
For more information about food safety and when food should be discarded, visit the web site http://www.fsis.usda.gov/oa/pubs/pofeature.htm.
Source: Doug Holt (573) 882-0593
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