If you’re forced to throw out a lot of food after a storm, Keep nutrient-dense, non-perishable items on hand for eating: nuts and seeds, dried fruit, whole grain cereal, and jarred or canned fruits and vegetables.This will help keep food cold and also provide backup in case your water supply is compromised. Keep several gallons of safe drinking water in the freezer.Group foods together in the fridge and freezer to keep them colder longer – but keep raw meat and poultry separate to prevent contamination if it thaws and leaks.If it doesn’t, purchase an appliance thermometer to keep in there. Check to see if your refrigerator has a thermometer.If you know a storm is about to blow in, there are a few things you can do in advance to protect your perishable items:
#HOW LONG DOES COOKED FISH LAST UNREFRIGERATED FULL#
Temperature for up to two full days (or one day if it’s less full). Anyone whose immune system is weakened, like babies, seniors or people undergoing cancer treatment, are at a greater risk for illness and may require a higher level of caution, she adds.Īs for your frozen goods? A full freezer will keep a safe “But if you’re in doubt at all, throw it out – it’s just not worth the risk,” Malone says. Whether the ice cubes in your freezer are still frozen can also give you an indication of how quickly the temperature has risen. If you’re unsure about how long the power has been out or about the temperature of your refrigerator, check to see if any of the food feels lukewarm to the touch.
There are some items, though, that are likely OK even when
If it’s above 40 degrees and you suspect it’s been that way for more than two hours, it’s time for a clean out. If it’s still below 40 degrees, you’re in the clear. So when the power does come back on, check the temperature of your refrigerator. “That could range from a stomach ache or running to the bathroom to a more serious foodborne illness.” “In the warmer temperatures, bacteria that make you sick are more likely to grow,” says Lindsay Malone, MS, RD, CSO, LD, the Manager of Nutrition Services for the Center for Functional Medicine. This includes meat, poultry, fish, soft cheeses, dairy products, eggs, cooked or cut produce, and cooked leftovers. According to the FDA and USDA, certain perishable foods that have been kept at a temperature above 40 degrees Fahrenheit for more than two hours should be thrown out.
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