What should you do about the food in your fridge during and after an extended power outage?
When the power is out:
• Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food cold for about four hours if it is unopened.
• A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half-full) if the door remains closed.
• Buy dry or block ice to keep the refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot fully-stocked freezer cold for two days.
• If you plan to eat refrigerated or frozen meat, poultry, fish or eggs while still at safe temperatures, it's important that each item is thoroughly cooked to the proper temperature to assure that any foodborne bacteria that may be present is destroyed. However, if at any point the food was above 40 degrees for two hours or more -- discard it.
• Pack milk, other dairy products, meat, fish, eggs, gravy and spoilable leftovers into a cooler surrounded by ice. Inexpensive Styrofoam coolers are fine for this purpose.
• Wash fruits and vegetables with water from a safe source before eating.
• For infants, try to use prepared, canned baby formula that requires no added water. When using concentrated or powdered formulas, prepare with bottled water if the local water source is potentially contaminated.
When the power is back on:
• If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40 degrees or below, the food is safe and may be refrozen.
• If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40 degrees or below, it is safe to refreeze or cook.
• Refrigerated food should be safe as long as the power was out for no more than four hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40 degrees for two hours or more.
• Keep in mind that perishable food such as meat, poultry, seafood, milk and eggs that are not kept adequately refrigerated or frozen may cause illness if consumed, even when they are thoroughly cooked.
Sources: Lake County Health Department, U.S. Food and Drug Administration.