Power out? Here's what to do with those refrigerated foods

March 10--So many people are still without power since Wednesday's high winds. If you have a refrigerator and freezer full of food, here's what to do.

Keep in mind some foods are OK to keep. And the first rules to remember are "when it doubt, throw it out" and never taste a food to determine if it's OK.

If your power was out just a few hours and you didn't open the refrigerator or freezer, chances are the food is OK. A refrigerator should keep food cold for six hours and a half-full freezer 24 hours (48 hours if the freezer is full) if you don't open the doors, according to the USDA'sFood Safety and Inspection Service. "Every time the door is open the time will food will stay safe is cut in half," says Robin Danto, MSU Extension educator for Oakland County.

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For more food safety information during an emergency such as power outage, you can contact the Oakland County MSU Extension office at 248-858-0904.

The USDA's Meat and Poultry hotline 1-888-674-6854 is open 10 a.m.-4 p.m. Mon.-Fri.

Here's a clip-and-save checklist gleaned from www.fsis.usda.gov to have handy when the power goes out.

* Try not to open the refrigerator and freezer doors (doing so lets the cold air escape).

* If you know the power will be out for an extended period, get ice or dry ice to keep foods cold.

* Use a refrigerator-freezer thermometer to check the temperature.

* In either the refrigerator or freezer, if the temperature is 40 degrees or below, the food is safe.

* Check the packages. If food still contains ice crystals or is at 40 degrees or below when checked with a food thermometer, you can refreeze it.

* Group foods together in the freezer to help them stay cold longer.

* Keep food on ice in coolers. Do not place perishable food out in the snow because outside temperatures can vary and food can be exposed to unsanitary conditions and animals.

* Never taste food to determine whether it's safe.

Foods to toss

Bacteria growth can take place in these foods that have been above 40 degrees for two hours or more:

* Meat, poultry, fish, soft cheeses, milk, yogurt, eggs, leftovers, hot dogs, bacon, lunch meats, pizza, shredded cheeses, casseroles, pasta and pasta sauces. Cut fruits and vegetables.

* Cream-based salad dressings, sauces and soups.

* Opened mayonnaise, tartar sauce and horseradish.

* Pasta salads.

* Sour cream-based or any dairy-based dips.

* Fruits and vegetables that have become slimy or spoiled.

Foods to keep

* Condiments, such as ketchup, mustard, jelly, jams, soy sauce and bottled marinade. Typically these have high salt and sugar content that can act as a preservative. Keep in mind jams and jellies can grow mold after 3 or 4 days. "If see any signs of mold get rid of rid of it," Danto says.

* Butter/margarine.

* Hard and processed cheese are typically ok. "If it's a hard cheese that's developed mold, you can cut about 1/2-inch beyond the mold and it should be OK," says Danto. .

* Fresh bread and rolls.

* Whole fruits and vegetables that show no signs of decay.

Contact Susan Selasky at 313-222-6432 or sselasky@freepress.com.

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