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Blog Extra! When the power goes out: Keep the doors closed!

Posted on by dekiss4

September is National Preparedness Month. It is also the month of the K-State Research and Extension annual Prepare Kansas online challenge. Prepare Kansas 2016 focuses on keeping food safe in emergency situations. This year’s program will be conducted through the K-State Research and Extension Facebook page. No registration is required, so Kansans and anyone interested in planning ahead for emergencies can follow on Facebook and this blog at any time during September, pick up handy information and interact with K-State extension specialists and agents.

As tempting as it might be to check the temperature inside your refrigerator and freezer when the power goes out,keep-the-door-closed the best thing to do is to keep the doors closed.

A refrigerator will keep food cold for about 4 hours if the door is kept closed. A full freezer will hold its temperature for about 48 hours (24 hours if half-full). If you anticipate the power will be out for longer than that, prepare to use ice and coolers to keep your food safe.

Prepare ahead of a storm by following these USDA Food Safety Tips:

  • Freeze water in one-quart plastic storage bags or small containers prior to a storm. These containers are small enough to fit in around the food in the refrigerator and freezer to help keep food cold. Remember, water expands when it freezes so don’t overfill the containers.
  • Freeze refrigerated items, such as leftovers, milk and fresh meat and poultry that you may not need immediately—this helps keep them at a safe temperature longer.
  • Know where you can get dry ice or block ice.
  • Have coolers on hand to keep refrigerator food cold if the power will be out for more than four hours.

Click on the graphic above for more information about food safety information during severe storms from the USDA.

Blog Extra! Get prepared: Build a kit

Posted on by dekiss4

September is National Preparedness Month. It is also the month of the K-State Research and Extension annual Prepare Kansas online challenge. Prepare Kansas 2016 focuses on keeping food safe in emergency situations. This year’s program will be conducted through the K-State Research and Extension Facebook page. No registration is required, so Kansans and anyone interested in planning ahead for emergencies can follow on Facebook and this blog at any time during September, pick up handy information and interact with K-State extension specialists and agents.

Get prepared by building a kit that includes food, water, and medical supplies for at least 3 days. Click on the graphic below to link to information on building an emergency food kit. Be sure to include a manual can opener and eating utensils!

Graphic shows icons of food, water, luggage and a first aid kit. It reads, "Build a kit. Include enough food, water and medical supplies for your needs in your emergency kit to last for at least 72 hours."

What can you do ahead of a power outage?

Posted on by dekiss4

September is National Preparedness Month. It is also our annual Prepare Kansas online challenge. Prepare Kansas 2016 will provide tips on keeping food safe in emergency situations. This year’s program will be conducted through the K-State Research and Extension Facebook page. No registration is required, so Kansans and anyone interested in planning ahead for emergencies can follow on Facebook and this blog at any time during September, pick up handy information and interact with K-State extension specialists and agents. Today’s post is written by Londa Nwadike, State Extension Consumer Food Safety Specialist for Kansas and Missouri.

lights outMany of us living in the USA think that a power outage won’t happen to us.  Unfortunately, it can happen, so it is important to be prepared ahead of time.  Power outages can be caused by the aftermath of thunderstorms, tornadoes, winter storms, floods, or a number of other reasons, making it important to be prepared anytime.

One of the things that everyone should do to be prepared for a power outage is something that is a good food safety practice even if the power never goes out!  We should all ensure that every refrigerator and freezer we use has a working thermometer in it so that if there is a power outage, you will know how warm the inside of the fridge or freezer got while the power was out, so you will know if the food is safe to keep or not (more on this in upcoming weeks!).  In addition, it is always important to be sure that your refrigerator and freezer are cold enough to keep your perishable foods safe.

Refrigerators should be 40F or colder (generally from 34-40F) and freezers should be at or below 0F, both for food safety and food quality.  Keeping your refrigerator below 40F will greatly reduce the likelihood that organisms such as Listeria, which can make you very sick, can grow. Listeria can grow much more rapidly at slightly higher temperatures such as 45F, so it is important to keep your refrigerator at 40F or below for safety.

Very few home refrigerators in the US actually have a thermometer in them, although most have a temperature control dial which can help to change the temperature.  It is very important to know what the actual temperature in your fridge is, both after a power outage and during day-to-day use!

Refrigerator and freezer thermometers can be purchased at most grocery stores and discount stores for less than $5 and do not take up much room. Place one in each of your refrigerators or freezers in the spot you think would be warmest (usually the front or the door) and move it around occasionally to be sure that the warmest spot in the refrigerator is below 40F and is below 0F in the freezer.

More information on important steps for food safety before a power outage is available from USDA: Keep Your Food Safe During Emergencies and Consumer Guide to Food Safety in Severe Storms and Hurricanes.

Food safety after a flood

Posted on by dekiss4

This timely information from Dr. Londa Nwadike, food safety specialist for K-State Research and Extension and the University of Missouri Extension, first published May 6, 2015, was written by Connor Orrock. The publication “Food Safety After a Flood” is linked at the right under Learn More.

Floods can be devastating in a variety of ways. They damage property and can leave lasting effects on communities.  flood With cleaning up and reorganizing on the mind, consumers might not think about the consequences floodwater can have on foods.

Floodwater often contains sewage or animal waste, which means harmful organisms could contaminate foods affected by floods. Some organisms found in floodwater might include foodborne pathogens such as E. coli and salmonella, which could cause foodborne illness, said Londa Nwadike, food safety specialist for K-State Research and Extension and the University of Missouri Extension.

“Floodwaters could also contain petroleum products such as gasoline and oil, which can cause nausea, vomiting, and other short and long-term effects if consumed in large quantities,” Nwadike said.

A recently released publication titled “Food Safety After a Flood” provides many helpful tips to aide in the cleanup process. Nwadike authored the publication and said the best advice she can provide is: “When in doubt, throw it out.”

The only foods that can be kept after exposure to floodwater are commercially prepared foods in metal cans and retort pouches, assuming they are not damaged, she said. Retort pouches are used to package items such as shelf-stable juices.

“All other foods exposed to flood water should be thrown away,” Nwadike said.

This includes foods in the refrigerator and freezer, as well as all foods in boxes, paper, foil or cloth. Also dispose of spices, seasonings and extracts. Consumers should throw away any home-canned foods exposed to floodwater, as it is difficult to properly disinfect the seals.

Other flooded foods stored in open containers, packages or canisters should be tossed out, as should foods with caps and pull-tabs, such as condiments and soft drinks.

The fact sheet includes information on how to properly sanitize undamaged cans, retort packages, cooking utensils, pots and pans, and kitchen countertops that have been exposed to flood water.

For these and other tips regarding food safety after a flood, visit the K-State Research and Extension Bookstore, or contact your local extension office.

Access the original story here.