t rely on odor, appearance to judge items
The key to determining the safety of foods in the home refrigerator and freezer is knowing how cold they are after the power outage. The refrigerator temperature should be 40 degrees or below, the freezer 0 degrees or lower.
Discard any perishable foods (such as meat, poultry, fish, eggs and leftovers) that have been above 40 degrees for two hours or more and any food that has an unusual odor, color or texture, or feels warm to the touch. Be sure to discard any fully cooked items in either the freezer or the refrigerator that have come into contact with raw meat juices. Don’t rely on appearance or odor.
Never taste food to determine its safety. Some foods may look and smell fine, but if they’ve been at room temperature too long, bacteria that cause food-borne illness can begin to grow rapidly. Some types will produce toxins that are not destroyed by cooking.
Here are some guidelines for specific foods.
Refrigerated foods
As long as the power has been out less than two hours, all foods will be safe.
If held above 40 degrees for more than two hours, these foods should be discarded:
 fresh or leftover meat, poultry, fish or seafood
 thawing meat or poultry
 meat, tuna, shrimp, chicken or egg salad
 gravy, stuffing
 lunch meats, hot dogs, bacon, sausage, dried beef
 pizza  with any topping
 canned hams labeled “keep refrigerated”
 opened canned meats
 soft cheeses  blue/bleu, Roquefort, brie, Camembert, colby, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel
 shredded cheeses
 low-fat cheeses
 milk, cream, sour cream, buttermilk, evaporated milk, yogurt
 opened baby formula
 fresh eggs, hard-cooked in shell, egg dishes, egg products
 custards and puddings
 casseroles, soups, stews
 cut fresh fruits
 opened mayonnaise, tartar sauce, horseradish
 white wine
 fish (oyster), hoisin and Worcestershire sauces
 opened cream-based dressings, spaghetti sauce and salsa
 refrigerator biscuits, rolls, cookie dough
 cooked pasta, spaghetti
 pasta salads with mayonnaise or vinaigrette
 fresh pasta
 cheesecake
 cream-filled pastries
 custard, cheese-filled or chiffon pies
 precut, prewashed or packaged greens
 cooked vegetables
 opened vegetable juice
 baked potatoes
 commercial garlic in oil
 potato salad
If held above 40 degrees for more than two hours, these foods are safe:
 hard cheeses  cheddar, Swiss, Parmesan, provolone, Romano
 processed cheeses
 grated parmesan, romano or combinations (in can or jar)
 butter, margarine
 opened fruit juices or canned fruits
 fresh fruits, coconut, raisins, dried fruits, candied fruits, dates
 peanut butter
 jelly, relish, mustard, catsup, olives or taco, barbecue and soy sauce
 opened vinegar-based dressings
 bread, rolls, cakes, muffins, quick breads
 breakfast foods  waffles, pancakes, bagels
 fruit pies
 fresh mushrooms, herbs
 raw vegetables
Frozen food
The foods in your freezer that partially or completely thaw before power is restored may be safely refrozen if they still contain ice crystals or are 40 degrees or below.
Evaluate each item separately. Be careful with meat and poultry products or any food containing milk, cream, sour cream or soft cheese. When in doubt, throw them out.
Partial thawing and refreezing may reduce the quality of some foods. Raw meats and poultry from the freezer can usually be refrozen without too much quality loss.
Prepared foods, vegetables and fruits can normally be refrozen, but there may be some quality loss. Fruit juices can be refrozen safely without much quality loss, but frozen fruit will become mushy.
If the following foods have thawed and were held above 40 degrees for more than two hours, discard them:
 beef, veal, lamb, pork and ground meats
 poultry
 variety meats (liver, kidney, heart, chitterlings)
 casseroles, stews, soups
 fish, shellfish, breaded seafood products
 milk
 eggs (out of shell) and egg products
 ice cream, frozen yogurt
 cheese (soft and semisoft)
 shredded cheeses
 casseroles containing milk, cream, eggs, soft cheeses
 cheesecake
 vegetable juices
 home or commercially packaged or blanched vegetables
 cakes, pies, pastries with custard or cheese filling
 pasta- and rice-based casseroles
 frozen meat, entree, specialty items (pizza, sausage and biscuit, meat pie, convenience foods)
The following foods can be refrozen if mold, yeasty smell or sliminess has not developed:
 hard cheeses
 fruit juices
 home or commercially packaged fruits
 bread, rolls, muffins, cakes (without custard fillings)
 pie crusts, commercial and homemade bread dough
 flour, cornmeal, nuts
 breakfast items  waffles, pancakes, bagels
 Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.