"You do not want your cold food to go above 70 degrees internally for any amount of time. That's where bacteria begins to rapidly multiply," says chef Jennifer M. Denlinger. She emphasizes the importance of temperature control during power outages, especially when keeping perishables safe from spoilage.
Denlinger urges people to eat leftovers and prepared foods ahead of the storm and mentions that uncut fruits and vegetables can last longer than deli items. This advice is particularly critical when preparing for the challenges posed by hurricanes.
For packing coolers efficiently, Denlinger notes that many items like mustard and ketchup do not require refrigeration. This can help manage space while preserving essentials that need to stay cold, such as dairy products, which need to be kept on ice.
It's vital to act quickly with spoiled food. Many cities will promptly resume garbage pickup as soon as it is safe, so discarded food should be removed without delay to maintain hygiene.
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