This NebFact offers suggestions for saving food after natural disasters

Albrecht, Julie A.

English

UNL | Libraries

University of Nebraska - Lincoln 
DigitalCommons@University of Nebraska - Lincoln 
Historical Materials from University of 
Nebraska-Lincoln Extension Extension 
1992 
NF92-99 Emergency Food Safety 
Julie A. Albrecht 
University of Nebraska--Lincoln, jalbrecht1@unl.edu 
Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist 
 Part of the Agriculture Commons, and the Curriculum and Instruction Commons 
Albrecht, Julie A., "NF92-99 Emergency Food Safety" (1992). Historical Materials from University of 
Nebraska-Lincoln Extension. 479. 
https://digitalcommons.unl.edu/extensionhist/479 
This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - 
Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an 
authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 
Nebraska Cooperative Extension NF92-99
Emergency Food Safety 
Julie A. Albrecht, Extension Food Specialist  
Storms may cause conditions that affect the safety of your food. This factsheet contains helpful 
information for handling food after a tornado, flood, power outage or fire.  
If you live in an area where storms and power outages are a problem, plan ahead to be prepared for 
proper food storage.  
? Plan ahead for ice. Buy some freezer-pak inserts and keep them frozen. Have a cooler handy.  
? Know in advance where to purchase dry ice.  
? Develop emergency freezer-sharing plans with friends, church, or school in another area.  
? Check on commercial locker storage availability.  
Safe Food After a Tornado 
? Consider all water from wells, cisterns and other delivery systems in the disaster area unsafe until 
tested.  
? Check if the water supply was disrupted or contaminated.  
? Drink only approved or chlorinated water.  
? Check foods and discard any containing particles of glass or slivers of other debris.  
? Discard canned foods with broken seams, dents, leaks, etc.  
? Be alert for gas line leaks. If you smell gas, do not try to cook. Open all windows and doors, turn 
off the main gas valve at the meter and leave the house immediately.  
Safe Food After a Power Outage 
In emergency conditions, the following foods should keep at room temperature (about 68-72° F) a few 
days. Discard anything that turns moldy or has an unusual odor or look. 
? Butter, margarine  
? Fresh fruits and vegetables  
? Dried fruits and coconut  
? Open jars of peanut butter, jelly, relish, taco sauce, barbecue sauce, mustard, ketchup and olives 
? Hard and processed cheeses  
? Fruit juices  
? Fresh herbs and spices  
? Fruit pies  
Discard the following foods if kept over 2 hours at above 40° F 
? Raw or cooked meat, poultry and seafood  
? Milk/cream, yogurt, soft cheese  
? Cooked pasta, pasta salads  
? Custard, chiffon or cheese pies  
? Fresh eggs, egg substitutes  
? Meat-topped pizza, lunchmeats  
? Casseroles, stews or soups  
? Mayonnaise and tartar sauce  
? Refrigerator cookie dough  
? Cream-filled pastries  
Refreeze thawed foods that still contain ice crystals or feels cold (less than 32° F). 
To prevent warm air from entering the refrigerator or freezer, open only when necessary.  
If power will not be restored within one day, you might want to purchase a 50-pound block of dry ice. It 
should keep food safe (if there's no power) in a full 18-cubic foot freezer for at least 2 days.  
Dry ice registers -216° F, so wear gloves or use tongs when handling it. Wrap it in brown paper for 
longer storage and separate it from direct food contact with a piece of cardboard. Fill a partly empty 
freezer with crumpled newspaper to cut down on air currents which cause the dry ice to dissipate.  
Safe Food After a Flood 
Flood waters may carry silt, raw sewage, oil or chemical waste. If foods have been in contact with flood 
waters, use this chart to determine their safety. 
DISCARD:  
? Meat, poultry, fish and eggs  
? Fresh produce  
? Preserves sealed with paraffin  
? Unopened jars with waxed cardboard seals such as mayonnaise and salad dressing  
? All foods in cardboard boxes, paper, foil, cellophane or cloth  
? Spices, seasonings and extracts  
? Home canned foods  
? Opened containers and packages  
? Flour, sugar, grain, coffee and other staples in canisters  
? Cans dented, leaking, bulging or rusted.  
SAVE: 
Undamaged canned goods and commercial glass jars of food are safe if you sanitize the containers 
before opening for use. Mark contents on can or jar lid with indelible ink. Remove labels. Paper can 
harbor dangerous bacteria. Then wash jars and cans in a strong detergent solution with a scrub brush.  
Finally, immerse containers for 15 minutes in a solution of 2 teaspoons of chlorine bleach per quart of 
room temperature water. Air dry before opening.  
Sanitize dishes and glassware the same way. To disinfect metal pans and utensils, boil them in water 10 
minutes. Discard wooden spoons, plastic utensils and baby bottle nipples and pacifiers.  
If in DOUBT, throw it OUT!  
Safe Food After a Fire 
Generally, saving food that's been in a fire is just not a good idea. Food that's been exposed to fire can 
be compromised by three factors — the heat of the fire, smoke fumes and chemicals used to fight the 
fire. 
Food in cans or jars may appear to be "okay", but if they've been close to the heat of the fire, they may 
no longer be edible. Why? Heat from the fire can activate food spoilage bacteria.  
One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released 
from burning materials. Those fumes can kill. They can also contaminate food.  
Any type of food stored in permeable packaging — cardboard, plastic wrap, etc. — should be thrown 
away. Toxic fumes can penetrate the packaging and contaminate the food. Also discard any raw foods 
stored outside the refrigerator, like potatoes or fruit, which could be contaminated by fumes.  
Food that's stored in refrigerators or freezers can also become contaminated by fumes. We think of the 
refrigerator seal as air-tight, but it's usually not. Fumes can get inside. If food from your refrigerator has 
an off-flavor or smell when it's prepared, throw it away.  
Chemicals used to fight fires also contain toxic materials and can contaminate food and cookware. 
Foods that are exposed to chemicals should be thrown away. The chemicals cannot be washed off the 
food. This includes foods stored at room temperature, like fruits and vegetables, as well as foods stored 
in permeable containers like cardboard and screw-topped jars and bottles.  
Canned goods (commercial and home canned) and cookware exposed to chemicals can be 
decontaminated. Wash in strong detergent solution and then dip in a chlorine bleach solution (2 
teaspoons bleach per quart of water) for 15 minutes.  
References: 
? Help, Power Outage! Food News for Consumers, Summer, 1989. 
? The Storm Season - A Food Safety Survival Guide, Food News for Consumers, Spring 1992. 
REFRIGERATOR FOOD — When to Save and When to Throw It Out 
 Food still 
cold, 
held at 40° 
F 
or above 
under 
2 hours
Held above 
40° F for over 
2 hours
Dairy
Milk, cream, sour cream, buttermilk, evaporated milk, 
yogurt
Safe Discard
Butter, margarine Safe Safe
Baby Formula, opened Safe Discard
Eggs
Eggs, fresh, hard-cooked in shell Safe Discard
Egg Dishes, custards and puddings Safe Discard
Cheese
Hard cheeses, processed cheeses Safe Safe
Soft cheeses, cottage cheese Safe Discard
Fruits
Fruit juices, opened Safe Safe
Canned fruits, opened Safe Safe
Fresh fruits, coconut, raisins, dried fruits, candied fruits, 
dates
Safe Safe
Vegetables
Vegetables, cooked Safe Discard after 6 hours
Vegetable juice, opened
Baked potatoes Safe Discard
Fresh mushrooms, herbs and spices Safe Safe
Garlic, chopped in oil or butter Safe Discard
Casseroles, soups, stews Safe Discard
Meat, Poultry, Seafood
Fresh or leftover meat, poultry, fish or seafood Safe Discard
Thawing meat or poultry Safe Discard if warmer than 
refrigerator temperatures
Meat, tuna, shrimp, chicken, egg salad Safe Discard
Gravy, Stuffing Safe Discard
Lunchmeats, hotdogs, bacon, sausage, dried beef Safe Discard
Pizza - meat topped Safe Discard
FROZEN FOOD — When To Save and When To Throw It Out 
Canned meats (NOT labeled "Keep Refrigerated") but 
refrigerated after opening
Safe Discard
Canned hams labeled "Keep Refrigerated" Safe Discard
Pies, Pastry
Pastries, cream filled Safe Discard
Pies - custard, cheese filled or chiffons Safe Discard
Pies, fruit Safe Safe
Bread, Cakes, Cookies, Pasta
Bread, rolls, cakes, muffins, quick breads Safe Safe
Refrigerator biscuits, rolls cookie dough Safe Discard
Cooked pasta, spaghetti Safe Discard
Pasta salads with mayonnaise or vinegar base Safe Discard
Sauces, Spreads, Jams
Mayonnaise, tartar sauce, horseradish Safe Discard if above 50° F for over 
8 hours
Peanut butter Safe Safe
Opened salad dressings, jelly, relish, relish, taco and 
barbecue sauce, mustard, catsup, olives
Safe Safe
 
 
Still contains ice 
crystals and feels 
as cold as if 
refrigerated
Thawed. 
Held above 
40° F for over 
2 hours
Meat, Poultry, Seafood
Beef, veal, lamb, pork and 
ground meats
Refreeze Discard
Poultry and ground turkey Refreeze Discard
Variety meats (liver, kidney, 
heart, chitterlings)
Refreeze Discard
Casseroles, stews, soups, 
convenience foods, pizza
Refreeze Discard
Fish, shellfish, breaded 
seafood products
Refreeze, however there will be 
some texture and flavor loss.
Discard
Dairy
Milk Refreeze. May lose some texture. Discard
Eggs (out of shell) and egg Refreeze Discard
File NF99 under FOODS AND NUTRITION 
F-7, Safety 
Issued October 1992  
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation 
products
Ice Cream, frozen yogurt Discard Discard
Cheese (soft and semi-soft) 
cream cheese, Ricotta
Refreeze. May lose some texture. Discard
Hard cheeses (cheddar, Swiss, 
Parmesan)
Refreeze Refreeze
Casseroles containing milk, 
cream, eggs, soft cheeses
Refreeze Discard
Cheesecake Refreeze Discard
Fruits
Juices Refreeze Refreeze. Discard if mold, yeasty 
smell or sliminess develops.
Home or commercially 
packaged
Refreeze. Will change in texture 
and flavor
Refreeze. Discard if mold, yeasty 
smell or sliminess develops.
Vegetables
Juices Refreeze Discard after held above 40° F for 
6 hours.
Home or commercially 
packaged or blanched
Refreeze. May suffer texture and 
flavor loss
Discard after held above 40° F for 
6 hours
Breads, Pastries
Breads, rolls, muffins, cakes 
(without custard fillings)
Refreeze Refreeze
Cakes, pies, pastries with 
custard or cheese filling
Refreeze Discard
Pie crusts Refreeze Refreeze
Commercial and homemade 
bread dough
Refreeze. Some quality loss may 
occur.
Refreeze. Considerable quality 
loss.
Other
Casseroles - pasta, rice based Refreeze Discard
Flour, cornmeal, nuts Refreeze Refreeze
 
with the U.S. Department of Agriculture. Elbert C. Dickey, Director of Cooperative Extension, 
University of Nebraska, Institute of Agriculture and Natural Resources.  
University of Nebraska Cooperative Extension educational programs abide with the non-discrimination 
policies of the University of Nebraska-Lincoln and the United States Department of Agriculture. 


NF92-99 Emergency Food Safety

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 1992 NF92-99 Emergency Food Safety Julie A. Albrecht University of Nebraska--Lincoln, jalbrecht1@unl.edu Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist  Part of the Agriculture Commons, and the Curriculum and Instruction Commons Albrecht, Julie A., "NF92-99 Emergency Food Safety" (1992). Historical Materials from University of Nebraska-Lincoln Extension. 479. https://digitalcommons.unl.edu/extensionhist/479 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Nebraska Cooperative Extension NF92-99Emergency Food Safety Julie A. Albrecht, Extension Food Specialist  Storms may cause conditions that affect the safety of your food. This factsheet contains helpful information for handling food after a tornado, flood, power outage or fire.  If you live in an area where storms and power outages are a problem, plan ahead to be prepared for proper food storage.  z Plan ahead for ice. Buy some freezer-pak inserts and keep them frozen. Have a cooler handy.  z Know in advance where to purchase dry ice.  z Develop emergency freezer-sharing plans with friends, church, or school in another area.  z Check on commercial locker storage availability.  Safe Food After a Tornado z Consider all water from wells, cisterns and other delivery systems in the disaster area unsafe until tested.  z Check if the water supply was disrupted or contaminated.  z Drink only approved or chlorinated water.  z Check foods and discard any containing particles of glass or slivers of other debris.  z Discard canned foods with broken seams, dents, leaks, etc.  z Be alert for gas line leaks. If you smell gas, do not try to cook. Open all windows and doors, turn off the main gas valve at the meter and leave the house immediately.  Safe Food After a Power Outage In emergency conditions, the following foods should keep at room temperature (about 68-72° F) a few days. Discard anything that turns moldy or has an unusual odor or look. z Butter, margarine  z Fresh fruits and vegetables  z Dried fruits and coconut  z Open jars of peanut butter, jelly, relish, taco sauce, barbecue sauce, mustard, ketchup and olives z Hard and processed cheeses  z Fruit juices  z Fresh herbs and spices  z Fruit pies  Discard the following foods if kept over 2 hours at above 40° F z Raw or cooked meat, poultry and seafood  z Milk/cream, yogurt, soft cheese  z Cooked pasta, pasta salads  z Custard, chiffon or cheese pies  z Fresh eggs, egg substitutes  z Meat-topped pizza, lunchmeats  z Casseroles, stews or soups  z Mayonnaise and tartar sauce  z Refrigerator cookie dough  z Cream-filled pastries  Refreeze thawed foods that still contain ice crystals or feels cold (less than 32° F). To prevent warm air from entering the refrigerator or freezer, open only when necessary.  If power will not be restored within one day, you might want to purchase a 50-pound block of dry ice. It should keep food safe (if there's no power) in a full 18-cubic foot freezer for at least 2 days.  Dry ice registers -216° F, so wear gloves or use tongs when handling it. Wrap it in brown paper for longer storage and separate it from direct food contact with a piece of cardboard. Fill a partly empty freezer with crumpled newspaper to cut down on air currents which cause the dry ice to dissipate.  Safe Food After a Flood Flood waters may carry silt, raw sewage, oil or chemical waste. If foods have been in contact with flood waters, use this chart to determine their safety. DISCARD:  z Meat, poultry, fish and eggs  z Fresh produce  z Preserves sealed with paraffin  z Unopened jars with waxed cardboard seals such as mayonnaise and salad dressing  z All foods in cardboard boxes, paper, foil, cellophane or cloth  z Spices, seasonings and extracts  z Home canned foods  z Opened containers and packages  z Flour, sugar, grain, coffee and other staples in canisters  z Cans dented, leaking, bulging or rusted.  SAVE: Undamaged canned goods and commercial glass jars of food are safe if you sanitize the containers before opening for use. Mark contents on can or jar lid with indelible ink. Remove labels. Paper can harbor dangerous bacteria. Then wash jars and cans in a strong detergent solution with a scrub brush.  Finally, immerse containers for 15 minutes in a solution of 2 teaspoons of chlorine bleach per quart of room temperature water. Air dry before opening.  Sanitize dishes and glassware the same way. To disinfect metal pans and utensils, boil them in water 10 minutes. Discard wooden spoons, plastic utensils and baby bottle nipples and pacifiers.  If in DOUBT, throw it OUT!  Safe Food After a Fire Generally, saving food that's been in a fire is just not a good idea. Food that's been exposed to fire can be compromised by three factors — the heat of the fire, smoke fumes and chemicals used to fight the fire. Food in cans or jars may appear to be "okay", but if they've been close to the heat of the fire, they may no longer be edible. Why? Heat from the fire can activate food spoilage bacteria.  One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Those fumes can kill. They can also contaminate food.  Any type of food stored in permeable packaging — cardboard, plastic wrap, etc. — should be thrown away. Toxic fumes can penetrate the packaging and contaminate the food. Also discard any raw foods stored outside the refrigerator, like potatoes or fruit, which could be contaminated by fumes.  Food that's stored in refrigerators or freezers can also become contaminated by fumes. We think of the refrigerator seal as air-tight, but it's usually not. Fumes can get inside. If food from your refrigerator has an off-flavor or smell when it's prepared, throw it away.  Chemicals used to fight fires also contain toxic materials and can contaminate food and cookware. Foods that are exposed to chemicals should be thrown away. The chemicals cannot be washed off the food. This includes foods stored at room temperature, like fruits and vegetables, as well as foods stored in permeable containers like cardboard and screw-topped jars and bottles.  Canned goods (commercial and home canned) and cookware exposed to chemicals can be decontaminated. Wash in strong detergent solution and then dip in a chlorine bleach solution (2 teaspoons bleach per quart of water) for 15 minutes.  References: z Help, Power Outage! Food News for Consumers, Summer, 1989. z The Storm Season - A Food Safety Survival Guide, Food News for Consumers, Spring 1992. REFRIGERATOR FOOD — When to Save and When to Throw It Out  Food still cold, held at 40° F or above under 2 hoursHeld above 40° F for over 2 hoursDairyMilk, cream, sour cream, buttermilk, evaporated milk, yogurtSafe DiscardButter, margarine Safe SafeBaby Formula, opened Safe DiscardEggsEggs, fresh, hard-cooked in shell Safe DiscardEgg Dishes, custards and puddings Safe DiscardCheeseHard cheeses, processed cheeses Safe SafeSoft cheeses, cottage cheese Safe DiscardFruitsFruit juices, opened Safe SafeCanned fruits, opened Safe SafeFresh fruits, coconut, raisins, dried fruits, candied fruits, datesSafe SafeVegetablesVegetables, cooked Safe Discard after 6 hoursVegetable juice, openedBaked potatoes Safe DiscardFresh mushrooms, herbs and spices Safe SafeGarlic, chopped in oil or butter Safe DiscardCasseroles, soups, stews Safe DiscardMeat, Poultry, SeafoodFresh or leftover meat, poultry, fish or seafood Safe DiscardThawing meat or poultry Safe Discard if warmer than refrigerator temperaturesMeat, tuna, shrimp, chicken, egg salad Safe DiscardGravy, Stuffing Safe DiscardLunchmeats, hotdogs, bacon, sausage, dried beef Safe DiscardPizza - meat topped Safe DiscardFROZEN FOOD — When To Save and When To Throw It Out Canned meats (NOT labeled "Keep Refrigerated") but refrigerated after openingSafe DiscardCanned hams labeled "Keep Refrigerated" Safe DiscardPies, PastryPastries, cream filled Safe DiscardPies - custard, cheese filled or chiffons Safe DiscardPies, fruit Safe SafeBread, Cakes, Cookies, PastaBread, rolls, cakes, muffins, quick breads Safe SafeRefrigerator biscuits, rolls cookie dough Safe DiscardCooked pasta, spaghetti Safe DiscardPasta salads with mayonnaise or vinegar base Safe DiscardSauces, Spreads, JamsMayonnaise, tartar sauce, horseradish Safe Discard if above 50° F for over 8 hoursPeanut butter Safe SafeOpened salad dressings, jelly, relish, relish, taco and barbecue sauce, mustard, catsup, olivesSafe Safe  Still contains ice crystals and feels as cold as if refrigeratedThawed. Held above 40° F for over 2 hoursMeat, Poultry, SeafoodBeef, veal, lamb, pork and ground meatsRefreeze DiscardPoultry and ground turkey Refreeze DiscardVariety meats (liver, kidney, heart, chitterlings)Refreeze DiscardCasseroles, stews, soups, convenience foods, pizzaRefreeze DiscardFish, shellfish, breaded seafood productsRefreeze, however there will be some texture and flavor loss.DiscardDairyMilk Refreeze. May lose some texture. DiscardEggs (out of shell) and egg Refreeze DiscardFile NF99 under FOODS AND NUTRITION F-7, Safety Issued October 1992  Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation productsIce Cream, frozen yogurt Discard DiscardCheese (soft and semi-soft) cream cheese, RicottaRefreeze. May lose some texture. DiscardHard cheeses (cheddar, Swiss, Parmesan)Refreeze RefreezeCasseroles containing milk, cream, eggs, soft cheesesRefreeze DiscardCheesecake Refreeze DiscardFruitsJuices Refreeze Refreeze. Discard if mold, yeasty smell or sliminess develops.Home or commercially packagedRefreeze. Will change in texture and flavorRefreeze. Discard if mold, yeasty smell or sliminess develops.VegetablesJuices Refreeze Discard after held above 40° F for 6 hours.Home or commercially packaged or blanchedRefreeze. May suffer texture and flavor lossDiscard after held above 40° F for 6 hoursBreads, PastriesBreads, rolls, muffins, cakes (without custard fillings)Refreeze RefreezeCakes, pies, pastries with custard or cheese fillingRefreeze DiscardPie crusts Refreeze RefreezeCommercial and homemade bread doughRefreeze. Some quality loss may occur.Refreeze. Considerable quality loss.OtherCasseroles - pasta, rice based Refreeze DiscardFlour, cornmeal, nuts Refreeze Refreeze with the U.S. Department of Agriculture. Elbert C. Dickey, Director of Cooperative Extension, University of Nebraska, Institute of Agriculture and Natural Resources.  University of Nebraska Cooperative Extension educational programs abide with the non-discrimination policies of the University of Nebraska-Lincoln and the United States Department of Agriculture. 

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NF92-99 Emergency Food Safety

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