Keep or toss? How long food lasts in the refrigerator during a power outage
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EmailFood safety is a major concern for food kept in the refrigerator during a power outage.
No one likes the inconvenience created by a power outage. While normal routines can be interrupted, the loss of power can cause food stored in the refrigerator to reach unsafe temperatures, increasing the risk for foodborne illness. When the power is restored, MSU Extension recommends that the food in the refrigerator and the freezer be inspected.
The United States Department of Agriculture (USDA) provides guidelines for keeping food stored in the refrigerator out of the temperature danger zone for best quality and food safety.
When the power goes out, refrigerators will keep food cold for between four and six hours if the refrigerator doors are kept closed as much as possible to maintain the cold temperature. After the electricity is restored, check the temperature of the refrigerator. An appliance thermometer kept in the refrigerator is the best way to measure the temperature.
The USDA recommends the following tips:
- Keep food if the air temperature of the refrigerator is still 40 degrees Fahrenheit or lower.
- Discard food if the refrigerator has gone above 40 degrees Fahrenheit for more than two hours.
What to do next
Take this time to check best-by, use-by and sell by dates. Toss any that are well beyond the recommended storage time recommended by the FoodKeeper app. The pathogenic bacteria, Listeria monocytogenes, is a concern as it grows in cold temperatures as well as warmer temperatures. Other pathogenic or spoilage microorganisms will grow when the electricity is off. The Centers for Disease Control provides directions for cleaning and sanitizing the refrigerator due to recalled food. The same steps can be used after experiencing a power outage. Stubborn odors can be tackled with directions from the USDA. Make sure the refrigerated food can be held at a temperature of 40 degrees Fahrenheit or lower during this cleaning time.
Keep in mind that perishable food such as meat, poultry, seafood, milk and eggs that are not properly refrigerated may cause a foodborne illness if consumed, even when thoroughly cooked. The cost and discomfort of a foodborne illness greatly outweighs the cost of tossing out potentially unsafe food.
Planning ahead
The best way to minimize the need to toss food is to be prepared for the next time there is a power outage. MSU Extension has recommendations to keep food safe in emergencies and keeping food safe during a power outage. Following these guidelines can help prevent foodborne illnesses after a power outage.
A final tip to remember is simply: When in doubt, throw it out.
For more information on food safety, visit MSU Extension's Safe Food & Water website.
