GUELPH, ON, Aug. 15 /CNW/ - Researchers at the University of Guelph
remind Canadians that food safety is a concern at the time of electrical power
loss. Refrigerator and freezer temperatures can rise above 4 degrees C,
considered the danger zone for perishable food. Bacteria grow quickly between
4 degrees C - 60 degrees C. A power outage of 2 hours or less is not
considered hazardous to food that has been held at safe temperatures below 4
degrees C prior to the power outage.
    "A power outage as large and lengthy as we are currently experiencing in
parts of Canada can be a factor in foodborne illness". says Dr. Douglas Powell
Associate Professor and scientific director of the Food Safety Network at the
University of Guelph. "When the safety of food is questionable don't take
chances; throw it out."

    When there is a loss of electrical power:
    -  Write down or note the time that the power outage started
    -  Any food that is in the process of being cooked must be discarded
    -  Discontinue all food preparation
    -  Keep refrigerator and freezer doors closed
    -  Put packages of cold food together to reduce heat gain if possible
    -  Consider moving refrigerated items to a freezer
    -  Do not put hot food in refrigerators or freezers

    When the electrical power is restored:

    It is important to evaluate the safety of refrigerated and frozen foods
when power is restored.
    -  Generally, food will remain chilled for 4 - 6 hours if the
       refrigerator door has been kept closed
    -  Perishable food kept above 4 degrees C for more than 2 hours should be
       discarded; this includes such items as raw or cooked meat, casseroles,
       stews, soups, dairy products (milk, cream, soft cheeses), cooked
       pasta, potato, cooked rice and salads
    -  Foods that can safely be stored above 4 degrees C for a few days
       include: whole non-cut fresh fruits and vegetables, ketchup and
       relishes, bread, rolls and muffins and certain hard cheeses such as
       cheddar, swiss, parmesan and romano
    -  Food in a full freezer will stay frozen for 2 days; half-full freezers
       will stay frozen for about 1 day
    -  Meats that have thawed but did not exceed 4 degrees C can be safely
       cooked or refrozen
    -  Ice cream, frozen dinners, vegetables, fish and shellfish that have
       thawed should be discarded
    -  All foods that still contain ice crystals can be refrozen, but partial
       thawing and refreezing may reduce quality
    -  If foods have dripped juices in either the refrigerator or freezer
       discard affected food and sanitize the area (one teaspoon of bleach in
       three cups of water)

    For information on food safety and power outages or other food safety
topics, please call the Food Safety Network toll-free at 1-866-50-FSNET or
visit our websites at www.foodsafetynetwork.ca and www.eatwelleatsafe.ca

    The Food Safety Network at the University of Guelph provides research,
commentary, policy evaluation and public information on food safety issues
from farm-to-fork.




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For further information: Ben Chapman, graduate research assistant, Food 
Safety Network, cell (519) 829-6476, home (519) 824-9682, 
bchapman@uoguelph.ca; Dr. Douglas Powell, associate professor and 
scientific director, Food Safety Network, cell (519) 835-3015, office 
(519) 821-1799, dpowell@uoguelph.ca; Dr. Sarah Wilson, Food Safety Network 
information centre coordinator, office (519) 763-7691, 
smwilson@uoguelph.ca