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. Never taste food to determine if it is safe to eat. Throw out any food with an unusual odor, color, or texture. If in doubt, throw it out!
Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.”
Your refrigerator will keep food safe for up to 4 hours during a power outage. Keep the door closed as much as possible. Throw out perishable food in your refrigerator (meat, fish, cut fruits and vegetables, eggs, milk, and leftovers) after 4 hours without power or a cold source like dry ice. Check temperatures of food kept in coolers or your refrigerator with an added cold source. Throw away any refrigerated food that has been exposed to temperatures 40 degrees Fahrenheit or higher for more than 4 hours. Perishable foods with temperatures that are 45°F or below (measured with a food thermometer) should be safe, but should be cooked and consumed as soon as possible.
A full freezer can keep food safe for about 48 hours, and a half-full freezer can keep food safe for about 24 hours. If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40°F 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° F or below, it is safe to refreeze or cook (however, its quality may suffer).
Learn more about what foods you should discard at FoodSafety.gov.
