At least 24 cities in the São Paulo metropolitan region were hit by a power outage following the action of an extratropical cyclone. The refrigerator in homes without electricity has become a source of concern because some foods cannot remain unrefrigerated for long.
Higher risk foods outside the refrigerator
According to nutritionist Priscilla Primi, columnist for GLOBO, foods that defrost faster are those that contain less water.
— On the other hand, this quantity of water promotes the proliferation of micro-organisms. So, because water is a way for microorganisms to grow and multiply, these foods, once thawed, will be more prone to contamination, he explains.
The expert points out that if the refrigerator is closed, it will stay at 10 degrees for 3 to 4 hours.
— Afterwards, it heats up, because the engine doesn’t work — he said.
According to the Food and Drug Administration (FDA), the US equivalent of Anvisa, outside the refrigerator and at room temperature, bacteria growth can double every 20 minutes. It is therefore very important to store them in a refrigerated place.
Once exposed to heat, pathogens begin to multiply and contaminate food — microbiologists call this stage dangerous area which occurs between 10°C and 60°C, a temperature range considered most appropriate for contamination to occur. Beyond this threshold, some pathogens start to die and the bigger they are, the better it is to eliminate them.
The main perishable foods are animal meat (fish, chicken and beef), milk, cheese, food scraps and cut fruits and vegetables.
As a general rule, they should never be left in the temperature danger zone for more than two hours. The danger zone does not apply to most raw, uncut fruits and vegetables because they do not grow bacteria as quickly as other perishable foods.
It is therefore recommended to store perishable foods in the refrigerator, even when turned off.
Also, as the agency explains, after the lights come back on, it is important to check the thermometer inside the refrigerator. If it’s still 4°C or colder, the food is probably safe to eat. If you do not know how long the temperature has been at or above 4.4°C, you are advised to throw away the food.
Additionally, frozen foods that still contain ice crystals or are 4°C or colder (to be sure, check the appliance thermometer or use a food thermometer to check each individual package) can be safely refrozen or cooked.
If a food item is spoiled, smells bad, or shows signs of mold, it should be removed from the refrigerator immediately so that it does not harm other foods through cross-contamination.
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