Power Cuts Have Food Safety Implications - 28 February 2006
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The Food Advisory Consumer Service (FACS) & The Food Safety Initiative of the Consumer Goods Council of South Africa.
Power Cuts Have Food Safety Implications
The Food Advisory Consumer Service and the Food Safety Initiative recommend that consumers and retailers stay on the alert to minimise outbreaks of food poisoning and the spoilage and loss of produce. The following pointers are offered.
Purchasers of food - should check the holding temperatures of fridges and refrigerated display cabinets. Avoid food that has reached room temperature, look out for off-smells, strong smells, fermentation smells, off-colours, “sweating”, sliminess, separation, bulging, hissing and squirting packages and containers. Frozen foods get soft and wet as they thaw. When refrozen, product sticks together, “snow” or ice crystals may form and packaging may mis-shape. Refreezing food is not recommended because microorganisms that might have grown during the thawing process are not necessarily killed during refreezing, thus creating a possible food safety risk. In the case of ready to eat foods kept at high temperatures, check that cabinets are hot to the touch, enquire about power cuts and temperature fluctuations and avoid the goods if you are not satisfied or convinced by what you see and hear. As a final warning - if it doesn’t smell or taste right, don’t eat it!
Homeowners - before power cuts strike, make sure that fridges have been set optimally. Four degrees Centigrade is a good temperature but it can be lowered to two degrees as a contingency. Try to keep fridge and freezer doors closed as much as possible. Full fridges and freezers maintain temperature better than emptier ones. The contents of a well positioned, full freezer that is not opened is likely to be safe after a 12 to 24 hour power cut but on refreezing, product quality may be affected as a result of changes described above. Thoroughly cooking some products before they start to spoil can extend the shelf life by a few hours. Boerewors and meat products for example would last a bit longer cooked than raw - especially if grilled, roasted or braaied. However, the golden rule is, “If in doubt, throw it out”.
Retailers - monitor holding temperatures and consider alternative power supplies. Refrigerated and frozen goods can be moved to holding or back-up stores, if available, where temperatures are likely to remain more stable. Insulated coverings for display cabinets may be useful. Smaller operations may consider displaying minimum quantities of goods in open or frequently opened cabinets while keeping the bulk of the produce in a more insulated and stable refrigerated or frozen environment. Vendors of food can play a key role in making the best of the situation by being vigilant and open and honest with customers and by giving them the best and safest advice - the sort that will win their loyalty and support in the future.
For more detail on food safety - consumers are advised to visit the FACS website: www.foodfacts.org.za and to refer to the articles on: Guidelines for Handling Food in the Home, Maintaining the Food Cold Chain, What is Food Poisoning? and Safe Meat.
Statement issued jointly by:
a) The Food Advisory Consumer Service (FACS)
Dr Pieter van Twisk (Chairman)
Tel / fax: (012) 348 3207. E-mail:SANCU@sabs.co.za
b) The Food Safety Initiative (of the Consumer Goods Council of
Prof Lucia Anelich
Tel: (011) 789 5777. Fax: (011) 886 4966. E-mail; la@cgcsa.co.za