By REBEKAH HALL | University of Arkansas System Division of Agriculture
Though many Arkansans have already emptied their grocery stores of milk, bread and eggs in preparation for this weekend’s expected winter storm, extension experts say it’s wise to stock up on nutrient-dense, non-perishable foods instead and to practice food safety guidelines if power is lost.
“Most people do tend to run straight towards the bread, milk and eggs, known as the ‘panic-buying trinity,’” said Quad Whitson, extension culinary nutrition and food safety program associate for the University of Arkansas System Division of Agriculture. “However, because these staples are highly perishable, they offer limited value during bad weather, especially power outages.
“Instead, go for non-perishable foods like canned foods, nuts, seeds, dried fruit, peanut butter, instant noodles, dry cereal and granola,” Whitson said. “They last longer, don’t require refrigeration and can often be eaten with minimal cooking.”
Minimal cooking is key if the power goes out, Whitson said.
Nutrient-dense, shelf-stable foods include canned beans, canned fish, canned fruits and vegetables, dried milk, jerky, bottled water and dried eggs.
“Another helpful tip is designating a specific container or shelf solely for emergency foods. This makes it easy to grab what’s needed during an outage without rummaging through the pantry.”
When in doubt, throw it out
“Emergencies caused by disasters and weather-related events can cause a myriad of events to occur, like power and water outages, and even water contamination,” said Teresa Henson, extension assistant professor of the Extended Food and Nutrition Education Program for the Division of Agriculture.
Based on guidelines from the Centers for Disease Control and Prevention, Henson and Whitson recommend the following steps to keep food safe:
Before an outage occurs:
- Freeze containers of water and gel packs to help keep food at 40 degrees Fahrenheit or below.
- Have a cooler and frozen gel packs ready in case you must remove food from the refrigerator to keep it cold.
- Keep appliance thermometers in your refrigerator and freezer. The refrigerator should be at 40 degrees F or below, and the freezer should be at 0 degrees F or below.
During a power outage:
- Keep refrigerator and freezer doors closed.
- “If the doors stay closed, food will stay safe up to four hours in a refrigerator, 48 hours in a full freezer and 24 hours in a half-full freezer,” said Henson.
- If the power has been out for four hours, and a cooler and ice are available, put refrigerated perishable foods in the cooler. To keep them at 40 degrees F or below, add ice or a cold source.
After a power outage:
- “Never taste food to know if it is safe to eat,” Whitson said. “When in doubt, throw it out.”
- Toss perishable foods in your refrigerator, such as meat, fish, cut fruit and vegetables, eggs, milk and leftovers, after four hours without power or without a cold source like ice. Throw out any food with an unusual smell, color or texture.
- If you have an appliance thermometer in your refrigerator, check to see if it is still at 40 degrees F or below.
- “Check temperatures of food kept in coolers or your refrigerator with an added cold source,” Henson said. “Throw out food that has thawed or is above 40 degrees F.”
Henson said it is also important to store at least a three-day water supply, or one gallon of water per person per day, to ensure all members of the household can stay hydrated if access to water is lost.
Avoid storing food outside
Whitson said storing food in an outdoor cooler during cold weather can be risky.
“Unfortunately, that winter ‘fridge’ isn’t as reliable as it seems,” Whitson said. “Temperatures outside can swing wildly, and even on chilly days, a little sunshine can warm a cooler past the ‘temperature danger zone.’”
Perishable foods shouldn’t sit in the temperature danger zone — between 40 degrees F and 140 degrees F — where bacteria can multiply quickly.
“If cold food warms above 40 degrees F for more than two hours, it’s safest to toss it, even in winter weather,” Henson said. “If you absolutely have to rely on an outdoor cooler, check the temperature often and toss any perishable foods that creep above 40 degrees F for more than two hours.”
For more information about food preparation for disasters, read Whitson’s Stay Safe and Stocked publication or visit the Arkansas Emergency Preparedness Resources page on the Cooperative Extension Service website to browse other resources.
To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu. Follow us on Facebook and Instagram. To learn more about the Division of Agriculture, visit uada.edu. To learn more about ag and food research in Arkansas, visit the Arkansas Agricultural Experiment Station at aaes.uada.edu.