Millions were left without power due to the devastation caused by Hurricane Helene. Now officials are warning of another storm, Hurricane Milton, which has become a Category 5 and is expected to make landfall in the U.S. on October 9.
Power outages and flooding can increase the risk of food poisoning during extreme weather events. In less severe situations — when your home and family are safe but you still expect to be without power for a few days — here’s how to keep your food safe and prevent illness.
Before
Before a possible power outage, ensure that refrigerators are set to 40°F or below. Keep freezers at zero degrees or below.
Prepare by saving perishable foods in a cooler. Freeze containers of water and gel packs in advance to keep food at proper temperatures and within safety guidelines.
During
The FDA says people should keep their refrigerator and freezer doors closed when power has been lost. While a refrigerator will keep food cold for about 4 hours if unopened, a full freezer will keep the temperature for approximately 48 hours if unopened. A half-full freezer will keep the temperature for approximately 24 hours if unopened. Before the power goes out, consider transferring foods from the refrigerator to the freezer if you have extra space.
After
Food can be safely refrozen, or cooked, if it contains ice crystals at 40°F or below. Use a meat thermometer to get an accurate reading.
When cooking, use the thermometer again to ensure the internal temperature is high enough to kill germs and bacteria. Refer to the CDC chart that lists the minimum internal temperature for foods.
Perishable products like meat, fish, cut fruits and vegetables, eggs, milk, and leftovers should be discarded if left unrefrigerated for 4 hours or without a cold source. Food with an unusual odor, color or texture should not be consumed.
When in doubt, throw it out. The CDC stresses that people should never taste food to determine whether it is safe to eat. Bacteria on food can multiply rapidly if left at room temperature or in the “Danger Zone” — between 40°F and 140°F. And people with pre-existing medical conditions are more susceptible to foodborne illness.
Last, remember to clean and sanitize food-contact surfaces impacted by flooding before cooking and eating.
