After recent weather events, many households are dealing with disruptions, including power outages.

This can be especially challenging for those who depend on a stable power supply for daily essentials.

But don’t worry—there are practical tips that can help keep your food safe and ease the stress during this time.


Dr Rozita Spirovska Vaskoska, a food safety scientist with the renowned CSIRO, has stepped forward with crucial guidance on navigating the 'danger zone' of food safety during these power outages.

'Some foods will be fine if they stay in between the five and 60 degrees, for instance, if it's a fruit or vegetable that hasn’t been cut or cooked,' she said.

'But if you have cut fruit, raw or cooked meat, cooked pasta, dairy, eggs, seafood, we call these potentially hazardous. These shouldn’t be in the danger zone for more than four hours. After four hours, they should be discarded. They’re no longer safe.'


When the lights go out, and the fridge stops humming, it's vital to keep a close eye on the temperature of your food.

Dr Vaskoska emphasised the importance of knowing the temperature of your food outside and inside to make an informed decision on whether it's safe to keep or time to toss.

There's a silver lining for those of you with a penchant for fresh produce.


Foods like whole fruits and vegetables that haven't been cut or cooked can generally withstand temperature fluctuations within the 'danger zone.'

However, the story changes when it comes to perishables like cut fruits, raw or cooked meats, cooked pasta, dairy, eggs, and seafood.

These items are deemed 'potentially hazardous' and should not linger in the danger zone for more than four hours.

After that, it's best to bid them farewell for the sake of your health.

But what about the trusty freezer, you ask? According to Dr Vaskoska, a well-stocked freezer can be your best ally, keeping food safe for a day or even longer during a power outage.

Her pro tip is to move items into the freezer if you can and resist the urge to open the freezer door unless necessary to maintain the cold environment.


And for those sunny days when power outages are just a distant memory, Dr Vaskoska hasn't left us hanging.

'The best way of defrosting is to defrost it in the fridge section, where it is five degrees. It will allow food to slowly transition to the warmer temperate while keeping it safe at all times,' she advised.

'This will ideally happen on the lower section of the fridge so drippings don’t go into other food items.'

This method ensures a slow and safe transition to a warmer temperature. Remember to place items on the lower shelves to prevent drippings from contaminating other foods.

'The outside of the food will get warmer before the inside is defrosted, so you will not have control over how long the outside of the food has been in the danger zone,' she added.

This practice can lead to the outer layers of food entering the danger zone well before the inside has thawed, creating a breeding ground for bacteria.


So, dear members of the Seniors Discount Club, let's take this expert advice to heart.

By being vigilant about food safety, especially during power outages, we can ensure that our pantries remain safe havens for our sustenance.

And remember, in times of uncertainty, knowledge is power—quite literally, in this case.

In other news, CSIRO food microbiologist Rozita Spirovska Vaskoska advised refrigerating tomato sauce after opening to preserve its quality.

Most supermarket condiments, including jams, pasta sauces, and store-bought mayonnaise, contain preservatives but should remain in the fridge for safety and a longer shelf life. You can read more about it here.
Have you experienced a power outage recently? How did you manage your food supplies? Share your stories and tips in the comments below, and let's help each other stay safe and well-fed, no matter what Mother Nature throws our way.