CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 06/04/18

Summer storms and power outages can sink the safety of your freezer

By Judy A. Harrison

All hands on deck! Stormy weather and hurricanes can blow through with little warning this time of year. Preparation before the storm hits can mean the difference between safe food and water and contaminated supplies that can make you sick.

Consider these tips from University of Georgia Cooperative Extension to protect yourself and your family in an emergency situation.

Power outages can leave you marooned with questionable food in your refrigerator or freezer. Before the storm hits, purchase refrigerator/freezer thermometers for your refrigerator, freezer and coolers. Make sure that the temperature of your refrigerator is 40 degrees Fahrenheit or colder and that your freezer is 0 degrees or colder. Thermometers in your refrigerator and freezer will tell you how high the temperature gets in your appliances when the power goes off.

Freeze extra containers of ice in coolers to keep foods cold while the power is off. If the power is off for more than four hours, transfer the food to the coolers that contain ice to keep the food cold.

Keep refrigerator and freezer doors closed as much as possible when the power is off. A refrigerator will keep food at a safe, cold temperature for about four hours if the door remains closed. A full freezer will hold its temperature for about 48 hours. A half-full freezer will only maintain its temperature for about 24 hours if the door stays closed.

Find out ahead of time where block ice or dry ice can be purchased in your area. These types of ice are a good option for keeping your refrigerator and freezer cold during a power outage.

Perishable, refrigerated foods like meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items should be discarded if the power stays off for more than four hours and food is not kept at 40 degrees or colder.

If the power is off for multiple days, check the temperature of the freezer. If the food still has ice crystals on it or is at 40 degrees or lower, it is safe to eat for up to three days.

Unless it is in a waterproof container, do not eat any food that may have come in contact with floodwater. This includes foods that are in containers with screw caps, snap lids, pull tops and crimped caps. Home-canned foods and cardboard boxes containing juice, milk and baby formula should also be discarded if they come in contact with floodwater. Commercially canned food should be discarded if the metal can is damaged in any way. Examine each can and throw it away if there is evidence of swelling, leakage, extensive rusting or severe dents.

Cans not damaged can be salvaged by removing labels that could harbor germs. Thoroughly wash the cans with soap and hot water, then rinse the cans with water that is safe for drinking. Next, sanitize the cans in a solution of 1 tablespoon of chlorine bleach per gallon of drinking water. Another way to sanitize cans is to place them in boiling water for two minutes. Allow the cans to air dry for at least one hour before opening or storing them.

If the safety of the drinking water supply is in question, use bottled water that has not been exposed to floodwater. If bottled water is not available, treat your water to destroy disease-causing organisms that could be present.

First, filter cloudy water through a clean cloth. Boil the water for one minute. After cooling it for at least one minute, store the water in clean containers with lids.

If boiling the water is not an option and you have no other water, disinfect the water after it has been filtered using unscented household chlorine bleach. Add 1/8 teaspoon, or eight drops, of unscented household chlorine bleach for each gallon of water, then let stand for 30 minutes. Some disease-causing organisms are resistant to chlorine, but the chlorine bleach treatment alone will reduce your risk of disease in an emergency situation. Store the water in clean containers with lids.

Heave ho, mateys! Get more information on emergency preparedness for your homes and families at www.fcs.uga.edu/extension/disasters or contact your local UGA Extension office at 1-800-ASK-UGA1.

Judy Harrison is a food safety specialist with University of Georgia Cooperative Extension.

Authors:
Judy A. Harrison
Experts/Sources:
Judy A. Harrison
If you experience a prolonged power outage, University of Georgia Cooperative Extension experts say keep the refrigerator and freezer doors closed as much as possible. A refrigerator will keep food at a safe, cold temperature for about four hours if the door remains closed. A full freezer will hold its temperature for about 48 hours. A half-full freezer will only maintain its temperature for about 24 hours if the door stays closed.
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Download Image
HurricaneHeleneGreenhouseDamageCropped CAES News
UGA Extension supports resilience in Georgia farm communities after Hurricane Helene 12/19/24 Emily Cabrera
Hurricane Helene wrought sweeping devastation across Georgia’s agricultural sector in late September, leaving an indelible mark on both the land and the people who tend it, bringing focus to vulnerabilities in Georgia’s farming industry and the need for more robust safety nets. In addition to the physical destruction, the hurricane took an emotional toll on Georgia’s farmers. In response, UGA Extension has prioritized mental health support.
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
CAES researchers look to reduce food waste by extending shelf life 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
A bubbling pot unveils the creation of a fish broth infused with succulent shrimp. CAES News
UGA Extension experts search for safe seafood broth recipe 12/10/24 Cal Powell
Safe recipes for canning chicken and other meat stocks are plentiful, but when it comes to seafood, the options are limited. Currently there are no research-based, validated recipes for safely canning seafood broth at home, only recipes developed for taste and flavor. A team of University of Georgia scientists are conducting an exploratory study they hope will lead to validated seafood broth recipes for home canners.
Holidaydinner CAES News
Holiday food safety 101: Tips to avoid foodborne illness from UGA Extension experts 12/04/24 Jordan Powers
The holiday table: For many, it is the highlight of the season, packed with roast turkey, savory stuffing, homemade pies and perhaps a cold glass of eggnog. It is also a place where bacteria can linger, turning a holiday gathering into a very different type of party. As holiday menus are planned and grocery lists assembled, Carla Schwan, University of Georgia Cooperative Extension food safety specialist, urges home cooks to remember one key rule. Keep hot foods hot and cold foods cold.
Helenedamage web CAES News
Hurricane Helene: Preliminary damage assessment on Georgia agriculture and forestry industry 10/10/24 Claire S. Kinnard, Matthew Agvent
Today, Georgia Agriculture Commissioner Tyler Harper, in coordination with Governor Brian P. Kemp, the University of Georgia College of Agricultural and Environmental Sciences, and the Georgia Forestry Commission, announced the preliminary estimate of Hurricane Helene’s economic impact on Georgia agriculture is $6.46 billion. This figure represents the sum of direct crop losses, losses to businesses that support agriculture and forestry, losses to workers in those related industries, and estimated recovery and restoration costs that agricultural businesses will face.
Brooklyne Wassel and colleague Philip Hensley developed the Master Forager program after popular demand from residents in their counties. CAES News
Participants in UGA Extension's Master Forager program find a taste for the wild 09/19/24 Becky Mills
On an unseasonably warm winter afternoon, three women armed with baskets and shears made their way along a nature trail in the woods of Pike County, Georgia. Peering into the underbrush, they stopped occasionally to examine spots of interest in and under the trees and around fallen logs and decaying stumps. A curious observer might wonder what they were searching for with such intent — unless they overheard the trio’s conversation.