No electricity? How long refrigerated food lasts once power goes out - NOLA.com

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Most of us who weathered Hurricane Katrina and the flood of 2005 remember the sickening mess that was our refrigerators. The experience of discarding the appliance was so universal that it became a vehicle for expressing frustration. (See gallery of refrigerator photos above.)

Katrina and levee breeches were an extreme experience.

In most cases of tropical storms and hurricanes, power outages are brief. If power is out for fewer than two hours, refrigerated food is likely safe. And, even if it is out for longer, refrigerators often can be cleaned and kept.

Still, if the power does go out for any extended period of time, it's better to be safe than sorry when it comes to the food inside this appliance. Some condiments and foods may still be OK after a few hours, but dairy and meat should be discarded. FoodSafety.gov provides tips regarding other specific foods.

In general, here are guidelines for food safety during and after power outages:

• Put a thermometer in the refrigerator and freezer. As long as the device continuously reads 40 degrees or lower, the food should be safe to eat. If you do not open the refrigerator, food will stay cold for about four hours after the power goes out. A well-insulated, full freezer should keep its temperature for about 48 hours (24 hours if half-full).


• Put a list of foods in the freezer on the front of the freezer. This will avoid unnecessary opening to see what's in there. 

• Store food items in the freezer in plastic bags with twist-ties. That way, if the power goes out, you can lift out leaky foods (think ice cream) and discard, saving you messy clean-up.


• Before a storm arrives, if possible, eat or clean out any highly perishable items, like seafood. Fill empty space in the freezer with water in plastic freezer bags or bottles. Buy and freeze extra gel-packs for use in coolers.


• If in doubt, throw it out. Don't take chances with potentially spoiled food. Don't taste it to see if it is safe. A rule of thumb: Pitch any perishable food that has been hotter than 40 degrees for two hours or more.

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