Be food safe during power outages Published March 19, 2011 By Staff Sgt. Michael Muya 60th Aerospace Medicine Squadron Travis AFB, Calif. -- The Public Health Flight at David Grant USAF Medical Center offer the following pointers to help keep you and your family safe from potential problems due to a lack of proper refrigeration of perishable food at work and home, especially during power outages. Keep foods at safe temperatures Potentially hazardous foods are those that support the rapid and progressive growth of disease-causing bacteria. Examples include high-protein items like meat, eggs and dairy or foods that contain these items. Food-borne illnesses can be caused by agents that multiply rapidly in foods when held in the "temperature danger zone," which is between 41 degrees and 140 degrees Fahrenheit, according to DGMC Public Health experts. "Refrigerated potentially hazardous must be stored at or below 41 degrees, and hot cooked potentially hazardous food must be maintained at 140 degrees or above," stated Capt. Jeremiah Johnson, 60th Aerospace Medicine Squadron public health officer at DGMC. "Most importantly, during an outage, leave refrigerator and freezer doors closed during a power outage because every time you open it, cold air escapes, causing the foods inside to reach unsafe temperatures," explained Capt. Johnson. "Your refrigerator will keep food cold for about four hours if kept unopened, but temperature should also be considered when making a decision on your food's safety." According to Capt. Johnson, a full freezer will keep its temperature for approximately 48 hours, and a half-full freezer will keep its temperature for approximately 24 hours if the doors remain closed. As an added precaution, if you are able to move items from the refrigerator to the freezer before the outage you will have a better chance of keeping those items safe. "Keeping an appliance thermometer in the refrigerator and freezer is also a good way to monitor temperatures upon return of power," added Master Sgt. Dante Pawa, noncommissioned officer in charge of the Community Health Element for DGMC's Public Health office. "You can also monitor temperatures day-to-day to ensure your appliance is maintaining optimal temperatures." Sergeant Pawa cautions Travis members to discard any potentially hazardous food items that have been kept above 41 degrees for four hours or more, reached a temperature of 45 degrees or higher for any length of time, or has an unusual color, odor or texture. "Placing ice, dry ice or frozen gel packs in your refrigerator or freezer prior to the power loss will help improve cooling during the outage," Sergeant Pawa said. Sergeant Pawa also noted that Travis members should try not doing any major grocery shopping for foods requiring refrigeration or freezing until after the outage. Know what foods to discard The following foods should be discarded if they reached a temperature above 41 degrees for more than four hours, or if the temperature exceeds 45 degrees for any length of time: · Meat, poultry, fish, eggs and egg substitutes - raw or cooked · Milk, cream, yogurt and soft cheese · Casseroles, stews or soups · Lunch meats and hot dogs · Cream-based foods · Custard, chiffon, pumpkin or cheese pies · Cream-filled pastries · Cookie dough made with eggs · Whipped butter · Cut melons · Cooked vegetables You should also discard open mayonnaise, tartar sauce or horseradish if it was kept above 50 degrees for more than eight hours. "Never taste food to determine its safety," stated Capt. Johnson. "When in doubt, throw it out!" Foods that can be considered safe The following foods should keep at room temperature a few days. However, if they turn moldy or have an unusual odor, toss them: · Butter or margarine · Hard and processed cheeses · Fresh fruits and vegetables · Dried fruits and coconut · Opened jars of vinegar-based salad dressings, jelly, relish, taco sauce, barbecue sauce, mustard, ketchup, olives and peanut butter · Fruit juices · Fresh herbs and spices · Fruit pies, breads, rolls and muffins · Cakes -- except cream cheese-frosted or cream-filled · Flour and nuts "Thawed foods that still contain ice crystals may be refrozen," explained Capt. Johnson. "Thawed foods that don't contain ice crystals but have been kept at 40 degrees or below for two days or less may be cooked, refrozen or canned." For additional information, contact DGMC's Public Health office at (707) 423-5464 or the public health technician on call cell phone at (707) 290-5453.