Julie Garden-Robinson, a food and nutrition specialist at North Dakota State University Extension, addressed questions about food safety during refrigerator power outages in an article released on Apr. 16. Garden-Robinson explained that when refrigerators lose power and food is above safe temperatures for too long, it is important to know which foods are safe to keep and which must be discarded.
Food waste is a significant issue in the United States. The U.S. Department of Agriculture estimates that between 30% and 40% of all food ends up as waste each year, totaling about 133 billion pounds with a cost of $161 billion. These numbers highlight the importance of making informed decisions about food safety while also being mindful of unnecessary waste.
Garden-Robinson said, “We recommend following the U.S. Department of Agriculture’s two-hour rule. If perishable food is above 40 degrees for more than two hours, then, unfortunately, it needs to be tossed.” She detailed which foods should be discarded after a power outage: raw meat, poultry, gravy, casseroles, soups and stews; soft cheeses like blue cheese or brie; milk products; hard-cooked eggs; cut fresh fruit; cream pies; cooked pasta or rice; and other items high in moisture or protein that bacteria thrive on.
She noted that spoilage can sometimes be detected by visible signs such as mold or cloudiness caused by yeasts but warned that bacteria often go unnoticed because they do not always change the appearance or smell of foods. “No meal is worth the risk,” Garden-Robinson said.
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Garden-Robinson concluded her article with practical advice: print out or save downloadable safety charts from government sources so you are prepared for unexpected appliance failures.
