What to Throw Out and What to Keep

With thousands of households in the state without power, it is important to take precaution with food that has spoiled or water that has been contaminated. The Connecticut Department of Public Health is providing the following tips to stay healthy in the aftermath of the rare October storm:

When the power goes out:

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.

The refrigerator will keep food cold for about four hours if it is unopened.

A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed.

Wash fruits and vegetables with water from a safe source before eating.

For infants, try to use prepared, canned baby formula that requires no added water.  When using concentrated or powdered formulas, prepare with bottled water if the local water source is potentially contaminated.

Once power is restored:

If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on.  If the freezer thermometer reads 40 degrees or below, the food is safe and may be refrozen.

If a thermometer has not been kept in the freezer, check each package of food to determine its safety.  You can’t rely on appearance or odor. If the food still contains ice crystals or is 40 degrees or below, it is safe to refreeze or cook.

Refrigerated food should be safe as long as the power was out for no more than four hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40 degrees for two hours or more.

Keep in mind that perishable food such as meat, poultry, seafood, milk and eggs that are not kept adequately refrigerated or frozen may cause illness if consumed, even when they are thoroughly cooked.