SIGforum.com    Main Page  Hop To Forum Categories  The Lounge    Fridge was off and now on - food safety question
Go
New
Find
Notify
Tools
Reply
  
Fridge was off and now on - food safety question Login/Join 
Member
posted
Hey guys,

I had to work during the hurricane and when I came home this morning around 9:30 my power was off. I put a thermometer in my refrigerator and when the power came back on it was 52 degrees inside the fridge. The power was off for a total of 10 hours at a minimum. My freezer stayed plenty cold as I did the quarter sitting on ice trick and it didn't move.

So do you think that the ribs I have in the fridge (precooked) are safe? I hate to throw away food for no reason. Thanks for any advice.
 
Posts: 1158 | Location: Near Orlando, FL | Registered: September 25, 2011Reply With QuoteReport This Post
Member
Picture of smlsig
posted Hide Post
Yes, given the fact that you didn't open the door during the 10 hours without power you should be fine.


------------------
Eddie

Our Founding Fathers were men who understood that the right thing is not necessarily the written thing. -kkina
 
Posts: 6316 | Location: In transit | Registered: February 19, 2013Reply With QuoteReport This Post
Crusty old
curmudgeon
Picture of Jimbo54
posted Hide Post
quote:
Originally posted by smlsig:
Yes, given the fact that you didn't open the door during the 10 hours without power you should be fine.


Yeah, everything should be fine. The only thing I'd be leery of would be uncooked fish.

Jim


________________________

"If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird
 
Posts: 9791 | Location: The right side of Washington State | Registered: September 14, 2008Reply With QuoteReport This Post
Member
posted Hide Post
Yep. Should be OK.
 
Posts: 17235 | Location: Stuck at home | Registered: January 02, 2015Reply With QuoteReport This Post
Member
posted Hide Post
Thanks guys. I was hoping that I would be okay. I did put a bunch of bottles of water in before I left to increase the amount of stuff in there to limit the temperature rise and I guess it worked.
 
Posts: 1158 | Location: Near Orlando, FL | Registered: September 25, 2011Reply With QuoteReport This Post
Drill Here, Drill Now
Picture of tatortodd
posted Hide Post
A tip I learned AFTER I had already lost power for a day from Harvey.

Put a coffee mug full of water in freezer. Once frozen, put a quarter on top of ice. After an extended power outage, it'll tell tell 2 things definitively and one gray area:
  • quarter still on top - freezer food is safe
  • quarter on botom - freezer food is unsafe she discard
  • quarter suspended - freezer food is a judgement call



    Ego is the anesthesia that deadens the pain of stupidity

    DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.
  •  
    Posts: 23254 | Location: Northern Suburbs of Houston | Registered: November 14, 2005Reply With QuoteReport This Post
    His Royal Hiney
    Picture of Rey HRH
    posted Hide Post
    quote:
    Originally posted by FiremanFrank:
    Thanks guys. I was hoping that I would be okay. I did put a bunch of bottles of water in before I left to increase the amount of stuff in there to limit the temperature rise and I guess it worked.


    Next time, just keep the door closed and don't open it (to keep the cold air in) and don't add anything to it unless it's colder than the refrigerator (you stick something warmer inside it and the heat nergy of whatever you stick in there will dissipate and warm up the insides of the refrigerator.

    Thank you for working during the hurricane.



    "It did not really matter what we expected from life, but rather what life expected from us. We needed to stop asking about the meaning of life, and instead to think of ourselves as those who were being questioned by life – daily and hourly. Our answer must consist not in talk and meditation, but in right action and in right conduct. Life ultimately means taking the responsibility to find the right answer to its problems and to fulfill the tasks which it constantly sets for each individual." Viktor Frankl, Man's Search for Meaning, 1946.
     
    Posts: 19662 | Location: The Free State of Arizona - Ditat Deus | Registered: March 24, 2011Reply With QuoteReport This Post
    Striker in waiting
    Picture of BurtonRW
    posted Hide Post
    Commercial food safety standards set the danger zone at > 40F (temp of the food, not the environment) for a cumulative total of 4 hours.

    Whether you opened the door is irrelevant to the equation.

    That said, I probably wouldn't worry about it.

    -Rob




    I predict that there will be many suggestions and statements about the law made here, and some of them will be spectacularly wrong. - jhe888

    A=A
     
    Posts: 16270 | Location: Maryland, AA Co. | Registered: March 16, 2006Reply With QuoteReport This Post
    Member
    posted Hide Post
    Guys, I put the extra water in before I left while the power was on. I didn't add anything after I came home to find the power off.

    Thanks for all the responses.
     
    Posts: 1158 | Location: Near Orlando, FL | Registered: September 25, 2011Reply With QuoteReport This Post
    Get my pies
    outta the oven!

    Picture of PASig
    posted Hide Post
    Smell stuff before eating. Also if you aren't sure, throw it out. It's not worth being sick for days over a few bucks worth of food.


     
    Posts: 33807 | Location: Pennsylvania | Registered: November 12, 2007Reply With QuoteReport This Post
    Set out once to become the world's greatest procrastinator, but never got around to it
    Picture of Fdan
    posted Hide Post
    quote:
    Originally posted by PASig:
    Smell stuff before eating. Also if you aren't sure, throw it out. It's not worth being sick for days over a few bucks worth of food.


    This. (Can't say the smell test is useful or not but it's not worth $100's of food to risk get food poisoning. Based on the case I had, it's not worth $1000s of food.)


    ___________________________________________
    The annual soothsayers and fortunetellers conference
    has been canceled due to unforeseen circumstances.
     
    Posts: 1987 | Location: Southern California | Registered: January 16, 2003Reply With QuoteReport This Post
    parati et volentes
    Picture of houndawg
    posted Hide Post
    Make sure you reheat the ribs to an internal temperature of 165°F for at least 15 seconds before chowing down on them.
     
    Posts: 8273 | Location: Illinois, Occupied America | Registered: February 23, 2000Reply With QuoteReport This Post
    Drug Dealer
    Picture of Jim Shugart
    posted Hide Post
    I got this Wireless digital thermometer for my new fridge.

    It has worked great and keeps track of the maximum and minimum temperatures. Check it out.



    When a thing is funny, search it carefully for a hidden truth. - George Bernard Shaw
     
    Posts: 15482 | Location: Virginia | Registered: July 03, 2007Reply With QuoteReport This Post
    Peace through
    superior firepower
    Picture of parabellum
    posted Hide Post
    I ain't skeered. I'm eating stuff that was in my fridge when the power was off for 24 hours. So far, I ain't kilt.



    The wife thinks I'm nuts, but I'm the one around here who pays for the groceries.
     
    Posts: 107578 | Registered: January 20, 2000Reply With QuoteReport This Post
    Essayons
    Picture of SapperSteel
    posted Hide Post
    A pertinent link to an article in today's (Sunday, 17 Sep 2017) edition of the Idaho State Journal, a small hometown newspaper published in Pocatello, Idaho: LINK

    quote:
    Food safety during and after a disaster
    By Julie Buck Sep 16, 2017
    Julie Buck
    Melissa Hartley

    This has been a busy hurricane season and we are only at its midpoint. Many who have been in a hurricane/flood or live in an area affected by them are new to these disasters. They may not know how to prepare for a weather event (what foods to have on hand) or how to assess food safety after a natural disaster. Here are some resources that will appeal to an audience that prefers visual info (infographics, video) or brief written guidelines:

  • Food safety before, during and after a power outage (infographic) https://www.foodsafety.gov/keep/emergency/index.html

  • Refrigerated food and power outages: when to save and when to throw out (chart with guidance about what to keep and what to discard). https://www.foodsafety.gov/kee...ts/refridg_food.html

  • Disaster kit FEMA (infographic) https://www.fema.gov/media-lib..._Kit_Infographic.pdf

  • Build a kit — English and other languages (infographic) https://www.seattle.gov/emerge...are/prepare-yourself

  • Food Safety Talk (podcast) -Ep. 133, Aug. 28, 2017.
    Hosted by Don Schaffner, Ph.D., Extension Specialist in Food Science at Rutgers University and Ben Chapman, Food Safety Extension Specialist, North Carolina State University — about 15 1/2 minutes into the podcast through about 29 minutes Don and Ben discuss food safety guidelines within the framework of real consumer questions they receive. https://itunes.apple.com/us/po...alk/id483281616?mt=2

    Resources mentioned in the above podcast:

    -- Videos focus on recovery in the wake of a flood -NC State University-includes info about kitchen cleanup and avoiding pests. https://cals.ncsu.edu/news/videos.

    -- Help! My refrigerator or freezer stopped working. Is my food safe? — Somerset County Extension, Rutgers University Extension (2012, 6-page factsheet). http://www.co.somerset.nj.us/h...showdocument?id=8228

    -- Disaster Preparedness — Food Safety, North Carolina State University Extension. A series of short infosheets about how to handle food after a disaster. https://foodsafety.ces.ncsu.edu/disasterpreparedness Source: Ellen Schuster, BA, MS.


    If you would like these resources mailed to you, please contact me at the email or phone below.

    Julie Buck, EdD, MHE, RD, is a registered dietitian, food safety specialist and health educator employed at the University of Idaho Extension, Bannock County. She can be reached at (208)236-7310 or jhbuck@uidaho.edu.


  • Thanks,

    Sap
     
    Posts: 3452 | Location: Arimo, Idaho | Registered: February 03, 2006Reply With QuoteReport This Post
    Not One of
    the Cool Kids
    Picture of enidpd804
    posted Hide Post
    My wife is a state-certified food safety expert. For real. Wink She said even pre-cooked ribs can be dangerous if they are exposed to temperatures between 40-140 degrees for more than six hours.
     
    Posts: 3911 | Location: OK | Registered: August 15, 2009Reply With QuoteReport This Post
      Powered by Social Strata  
     

    SIGforum.com    Main Page  Hop To Forum Categories  The Lounge    Fridge was off and now on - food safety question

    © SIGforum 2024