For IMMEDIATE release:                        
July 25, 2006                                                              
                       
CONTACT:                                                   
Brian Quinn
Office of Public Information
573/751-6062

Missourians Affected by Storm Damage and Power Outages Urged to Be Cautious with Food to Avoid Illness

In the aftermath of recent storm damage and power outages across the St. Louis area, the Missouri Department of Health and Senior Services (DHSS) is urging residents to be extremely cautious with food stored in refrigerators and freezers that lost power after the storms. Refrigerated and/or frozen food that has thawed can also become home to growing bacteria like salmonella and listeria, which can cause potentially serious food-borne illness. The bottom line is: when in doubt, throw it out.

“We really want people who lost power from the storms to be careful with their food when going through their refrigerators and freezers, and if they have any doubt at all about the safety of their food, we want them to throw it out,” said Julie Eckstein, DHSS director. “We know food is expensive, but keeping food that may have become too warm is just not worth the risk of getting sick from it.”

Food safety tips people should follow:

Use a Thermometer:  Keep an appliance thermometer in the refrigerator and freezer at all times to see if food is being stored at safe temperatures (34 to 45°F for the refrigerator; 0°F or below for the freezer). The key to determining the safety of foods in the refrigerator and freezer is how cold they are. Most food-borne illness is caused by bacteria that multiply rapidly at temperatures above 41 °F.

Leave the Freezer Door Closed:  A full freezer should keep food safe about two days; a half-full freezer, about a day. Adding bags of ice or dry ice to the freezer will help maintain foods at safe temperatures. You can safely refreeze thawed foods that still contain ice crystals or feel cold to the touch, however the food may suffer some quality loss in flavor and texture.

Refrigerated Items.  Discard any perishable food that has been above 41°F for four hours or more and any food that has an unusual odor, color or texture. If food was not out of temperature for four hours or more, it should be safe to consume.

Never Taste Food to Determine Its Safety:  Sight, smell and taste are not accurate indicators of a food item’s safety, since the bacteria that can cause illness cannot be seen, smelled or tasted. Some foods may look and smell fine, but if they have been at room temperature longer than four hours, bacteria can grow and multiply rapidly. Some bacteria can produce toxins, which are not destroyed by cooking and can cause illness. Remember the food safety adage “when in doubt, throw it out.”

Clean and Sanitize:  Refrigerators and freezers that experienced extended power outages and that contained food that it was necessary to discard should be cleaned and sanitized prior to restocking. Wash the interiors of the units with warm soapy water, rinse with clear water and then wipe the units’ inside surfaces with a cloth or sponge dipped in a mild bleach solution made by mixing 1 capful of bleach in a gallon of clear water. Allow to air dry and restock the units when they can maintain food at safe temperatures of 41°F or less.

Consult Your Physician:  Contact your physician or the local health agency to report any symptoms you or your family are experiencing which you feel are related to consuming spoiled food. Some signs and symptoms of food-borne illness include stomach cramping, nausea, diarrhea, vomiting, and headache. While most food-borne illness resolves itself in a few days, it can become serious and even life threatening for young children, senior adults, and people with weakened immune systems. With food-borne illness, as with any kind of illness, if symptoms persist or worsen, a person’s healthcare provider should be contacted.

Not all food must be discarded, however. Non-perishable food in cans, bottles, jars or boxes and kept in cupboards and cabinets are generally safe. Foods such as peanut butter, canned fruits and juices, bread products, fresh/raw fruits and vegetables, boxed cereals and mixes, jarred pickles and olives should all be safe to consume. Again, if there is any doubt about the safety of a food item, be safe and throw it away.