ROANOKE TIMES
Copyright (c) 1996, Roanoke Times
DATE: Wednesday, December 18, 1996 TAG: 9612180018
SECTION: EXTRA PAGE: 8 EDITION: METRO
Here's hoping that we won't need the following information this winter. But just in case, you may want to clip this copy and save it for a disastrous-weather day.
When disaster strikes and your power goes out, don't compound the problem by eating food that may have gone bad during the outage. Avoid any potential for food poisoning by following the rule: "When in doubt, throw it out." It's a far, far better thing to do than suffer an outrageously upset stomach or worse.
To help determine what is safe to keep and what should be discarded, here are some guidelines:
* Food stored in a refrigerator that is not in a very warm location should remain safe to eat for 24 hours if the refrigerator is not opened more than once or twice. Food in a well-filled freezer that is in a cool location will likely remain safe to eat for approximately 36 hours, again if the door remains closed.
In both instances the fuller the refrigerator or freezer the better because the cold items act as a refrigerant and help keep the overall temperature down and there is less air space to cool.
* When the power comes back on and it's time to keep or discard, use a probe cooking thermometer to test the internal temperature of refrigerated foods as an additional safety test. If the item is 40,F or below, it is probably safe to keep it. If food that has been in the freezer has thawed, throw it out or place it in a refrigerator and cook it within the next 24 hours.
The difficult decision to discard a potentially beautiful roast, the fish you caught at the river, the extra sour cream apple pie and all that yummy broccoli can be made less distasteful if you consider the possible consequences. Lurking in improperly handled foods are names you've heard about but do not want to get to know, such as Salmonella, Botulism, E Coli and some less familiar threats including Clostridium Perfringens and Staphylococcus Aureus. The physical symptoms can range from nausea, fever and headache to cramping, diarrhea, vomiting and worse.
* You can take steps to prepare for disaster when the news reports that it is headed your way. While the power is still on, fill containers with water and put them in the freezer. Once frozen, they replace empty space with something that will help maintain the cold temperature.
Stock up on canned goods and other shelf-stable foods.
Check your supply of propane or charcoal so that you can cook and boil water if the power goes out. Remember that this must be done outdoors to prevent carbon monoxide poisoning. Always keep bottled water on hand in case of emergencies.
* Disaster-preparedness experts suggest you have a week's worth of food and beverages on hand in case a storm knocks out electricity and contaminates tap water.
Home economist Anne Cooper, a veteran of Hurricane Andrew's 1992 assault on South Dade, Fla., recommends keeping emergency supplies boxed and separate from regular pantry goods. It's one less thing to worry about if you need to secure your home against an approaching storm, and it simplifies packing if you need to evacuate.
Cooper suggests using or donating goods from last year's emergency ``kit'' if you haven't already, and purchasing fresh supplies. That way, you won't have any doubts about shelf life.
Before you shop, here are some points to consider:
* Family size: Buy meal- or individual-size portions to minimize waste.
* Family preferences: There's no sense buying things nobody will eat.
* Cooking facilities: A gas stove or grill can be a godsend during a power outage; if you don't have one, you might want to invest in a small camp stove.
Here are supplies to consider as you make your shopping list:
* Bottled water: 1 gallon per person per day.
* Shelf-stable milk.
* Fruit and vegetable juices.
* Instant coffee, tea, cocoa and soft-drink mixes.
* Powdered or evaporated milk for cooking.
* Soups, stews and chili.
* Tuna, salmon, clams and other seafood.
* Chicken, turkey and ham.
* Beans (baked, red, black and cannellini).
* Favorite vegetables.
* Favorite fruits (choose juice- over syrup-packed).
* Spaghetti sauce.
* Peanut butter.
* Cold cereals.
* Instant oatmeal, grits, rice and potatoes.
* Dried fruits.
* Pasta.
* Crackers and snack foods.
* Shelf-stable pudding and gelatin.
* Ketchup and salsa.
* Mojo, Worcestershire, soy and hot-pepper sauces.
* Bouillon cubes.
* Plastic garbage bags.
* Disposable plates, cups, bowls and cutlery.
* Paper towels.
And don't forget a can opener!
- KATHY MARTIN, KNIGHT-RIDDER/TRIBUNE AND THE ASSOCIATED PRESS CONTRIBUTED INFORMATION TO THIS STORY
LENGTH: Medium: 99 linesby CNB