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(HealthNewsDigest.com) – Though we just missed a direct hit from Hurricane Dorian, hurricane season extends through late November with September being the most active month. And, winter is not far behind. Least we forget earthquakes, forest fires and tornados. Severe weather is always a threat. The kind of weather and the ferocity depends on where you live. Regardless of the weather you may be facing, you have to eat.
All too often we hear emergency warning systems in communities which give critical information about storms, evacuations, natural disasters and public health emergencies. But by the time these warning systems are activated it may be time to take action and it may be too late to plan and prepare, if you have not already done so.
Weather situations that cause power outages and possible food safety problems are concerns when you lose power for an extended period of time. Items I don’t often see on emergency supply lists are freezer, refrigerator and food thermometers. Keep a thermometer in both the freezer and refrigerator to tell you the actual temperature inside these appliances. This is most important if the power outage is extended. A tip-sensitive digital food thermometer like those used in restaurants helps you to check the temperature of food as it defrosts or warms to determine if it is safe to eat. The danger zone for bacterial growth is between 40 and 140 degrees.
Keep the refrigerator and freezer closed as much as possible. Freeze all ice packs you have ahead of time and fill and freeze containers with water. Not only will you be able to use the water as it thaws but it will help keep frozen food cold longer. Unopened, the refrigerator will keep food safe for 4 hours. After that you have to “break the rule” about not opening the door and make some decision about perishable food.
Use up any meat, poultry or seafood for the next meal or discard it. Same goes for fresh milk and leftovers. Though farm fresh eggs can be left unrefrigerated for days, once eggs have been chilled they must stay that way. Chilled eggs that are left at room temperature begin to sweat and facilitate the growth of bacteria. If you cannot use up fresh eggs within a few hours, throw them away. Don’t throw way butter. It is wise to invest in a butter crock or butter bell that can hold butter at room temperature for several weeks.
Mayonnaise is good for 8 hours without refrigeration. Peanut butter, jelly, relish, mustard, catsup, olives, Worcestershire, soy and barbecue sauce can be kept but not creamy salad dressings and opened tomato sauce. Fresh fruits and vegetables should be kept.
You will need to discard soft and shredded cheeses but hard cheese can be held. If you know a weather emergency is coming, waxed and sealed small rounds of edam, gouda and cheddar cheese will last as long as a month, unopened and unrefrigerated. After opening, wipe the cut edges with white vinegar and store in a plastic bag. This can extend the shelf life for a few days.
Frozen food is harder to save once it defrosts. Most freezers will keep foods safe for 24 to 48 hours unopened. After that the only foods that are safe are bread items – rolls, muffins, cakes, waffles, pancakes and bagels. If you have the ability to cook, use your instant read thermometer to be sure the freezer food is still at 40 degrees or colder before you use it to prepare a meal. Never taste or smell a food to determine if it is safe to eat.
During a snowstorm, don’t store food in the snow. Instead, make ice by filling empty containers with thawed snow or water left to freeze outside and use this ice to help keep food colder longer.
Keep a ready stock of canned and shelf-stable foods – fruits, vegetables, beans, tuna, juice, and milk. Nuts, nut butters, dried fruit, ready-to-eat cereal, crackers, snack bars, pretzels and even popcorn can help feed people without electricity. Plan to have 1.5 gallons of water a day for each person in the family. The water you froze (but not melted snow) to help keep food cold can serve as a backup.
No one wants to face a weather disaster but planning ahead can make a bad situation a little easier to get through.
© NRH Nutrition Consultants, Inc.
Jo-Ann Heslin, MA, RD, CDN is a registered dietitian and the author of 30 books.
Available as eBooks from iTunes and Kindle/Amazon:
Diabetes Counter – the most up-to-date information on managing diabetes
Calorie Counter – a weight loss guide that won’t let you down
Protein Counter – put the latest protein recommendations to work for you
Healthy Wholefoods Counter – planet-friendly eating made easy
Complete Food Counter – food counts and nutrition information at your fingertips
Fat and Cholesterol Counter – newest approach to heart-healthy eating
Available in print from Gallery Books:
Most Complete Food Counter, 3rd Ed.
For more information on Jo-Ann and her books, go to: www.TheNutritionExperts.com