Kansas State University food scientist Karen Blakeslee has several pointers for food safety tips during a power outage. 

When power is first lost, leave the door of the refrigerator and freezer closed to preserve cold temperatures as long as possible. “An unopened refrigerator will stay cold about 4 hours; a full freezer will hold temperature for about 48 hours,” Blakeslee said.

If the power stays out for a longer period of time and the refrigerator is not staying cold, Blakeslee has some additional ideas for protecting food. “Coolers filled with ice are very helpful in an emergency,” Blakeslee said. “Make sure ice surrounds the food for the best chilling effect.”

For food in the freezer, dry ice can be used if available – but thick gloves should always be worn when handling dry ice to prevent skin damage. Dry ice should then be kept in a ventilated area.

Food spoilage may be unavoidable if the power outage is lengthy. Key factors that may be an indication of foodborne illness:

• Color changes.

• Unusual odors.

• Texture changes.

The most susceptible foods are meat, dairy, eggs and cut fruits and vegetables. Extra care should be taken when examining these food items. “Don’t taste any questionable food that has thawed out,” Blakeslee said. “When in doubt, throw it out.”

Blakeslee pointed to a guide available online from the U.S. Food Safety and Inspection Service that outlines when to save and when to throw out potentially unsafe foods.

“While throwing out food due to an appliance failure or power outage is wasteful, it is a lot cheaper to do than paying for medical treatment due to foodborne illness,” she said.

Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. One may reach her at 620-793-1910 or krwinkel@ksu.edu.