Wondering about your food that was not refrigerated for a while during the power outage? Here are some food safety tips from the Indiana Department of Health, relayed by the LaPorte County Extension Office:
– Potentially hazardous foods: high-protein foods (meat, eggs, dairy)
and cooked vegetables that support the rapid and progressive growth of disease causing bacteria. Foodborne illnesses can be caused by bacteria that can multiply rapidly in foods when the food is held in the temperature danger zone (41° to 135°F).
– Refrigerated potentially hazardous foods must be stored at or below 41°F.
– A full freezer should keep food safe about two days, and a
half-full freezer, about one day. Add bags of ice or dry ice to the freezer if it appears the power will be off for an extended time.
– Discard any potentially hazardous food that has been above 41°F for four hours or more, any non-potentially hazardous food that has reached a temperature of 45°F or higher for any length of time, or has an unusual color, odor or texture. WHEN IN DOUBT, THROW IT OUT!
– The following foods in refrigerators and freezers should be discarded if kept over four hours at above 41°F or if the temperature exceeds 41°F for any length of time:
THROW OUT
• Meat, poultry, fish, eggs and egg substitutes – raw or cooked
• Milk, cream, soft and semi-soft cheese
• Casseroles, stews or soups
• Lunchmeats and hot dogs
• Creamy-based foods made on-site
• Custard, pumpkin or cheese pies
• Cream-filled pastries
• Cookie dough made with eggs
• Whipped butter
• Cut melons
• Cooked vegetables
SAVE
– The following foods may be kept at room temperature a few days, although food quality may be affected:
• Butter or margarine
• Hard and processed cheeses
• Fresh uncut 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
– When power is restored, identify and discard potentially hazardous foods that may have been above 41°F or below 135°F for four or more hours or above 41°F for any length of time. The refreezing of food may affect the quality and should be used within a short period of time.